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Pumpkin Twists Recipe

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★★★★★

4.8 from 74 reviews

These Pumpkin Twists are a delightful fall-inspired pastry featuring flaky puff pastry filled with a sweet pumpkin mixture spiced with pumpkin pie spice, baked to golden perfection and topped with a luscious vanilla glaze. Perfect for a festive breakfast, brunch, or dessert, they offer a delicious twist on traditional pumpkin treats, combining crisp layers and creamy filling in every bite.

Ingredients

Scale

For the Pumpkin Filling and Pastry:

  • 1 large egg
  • 2 teaspoons water
  • 4 sheets puff pastry
  • 1 cup canned plain pumpkin
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • Coarse sugar (optional, for sprinkling)

For the Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Egg Wash: In a small bowl, whisk together the egg and water until well combined. Set aside for brushing the pastries later.
  3. Make Pumpkin Filling: In a large bowl, whisk together the canned pumpkin, granulated sugar, and pumpkin pie spice until smooth and evenly mixed.
  4. Assemble Pastries: Lay out the puff pastry sheets. Divide the pumpkin mixture evenly among them, spreading it into an even layer.
  5. Roll Pastry: Starting at one end, carefully roll each puff pastry sheet over the pumpkin filling, forming a tight roll.
  6. Cut and Twist: Using a sharp knife, slice the center of each roll lengthwise, leaving one inch at the top uncut to keep the pieces connected. Twist the two cut strips together leaving the pumpkin filling side facing upward.
  7. Shape Twists: Form each twisted pastry into a circle by bringing the ends together and pressing to seal. Place them on the prepared baking sheet spaced sufficiently apart to allow for spreading during baking.
  8. Brush and Sprinkle: Lightly brush the twists with the prepared egg wash and sprinkle with coarse sugar if desired for extra crunch and sweetness.
  9. Bake Pastries: Bake in the preheated oven for 30-35 minutes or until the twists puff up and turn golden brown. Remove from oven and let cool for 10 minutes on a wire rack.
  10. Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
  11. Finish and Serve: Drizzle the glaze over the warm pumpkin twists. Serve immediately and enjoy the crisp, sweet, and spiced flavors.

Notes

  • Ensure puff pastry sheets are thawed but still cold to handle easily.
  • If you like a stronger spice flavor, you can increase pumpkin pie spice to 1 1/2 teaspoons.
  • Coarse sugar adds a nice texture on top but can be omitted if unavailable.
  • Use canned pumpkin, not pumpkin pie filling, for the best flavor and consistency.
  • For extra crispiness, bake on a middle rack and rotate the baking sheet halfway through baking.
  • Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
  • Reheat gently in a low oven to regain crispness before serving.

Keywords: pumpkin twists, pumpkin pastry, fall dessert, puff pastry pumpkin, pumpkin pie spice recipe, autumn treats, baked pumpkin dessert

Find it online: https://biteandenjoy.com/pumpkin-twists-recipe/