Pumpkin Pie Twists
A delightful blend of warm spices and creamy pumpkin nestled in flaky pastry, perfect for fall snacking or as a dessert.
Ingredients
Pastry Ingredients
- 1 sheet 1 sheet of puff pastry, thawed Ensure it is properly thawed before use.
- 1 egg 1 egg, beaten (for egg wash) This gives a golden sheen to the pastries.
- Powdered sugar to taste Powdered sugar for dusting (optional) Optional for serving.
Filling Ingredients
- 1/2 cup canned pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 3 tablespoons granulated sugar Adjust according to taste.
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon Freshly ground is preferred.
- 1/2 teaspoon nutmeg Freshly grated if possible.
- 1/2 teaspoon ginger Adjusted to your preference.
- 1/4 teaspoon ground cloves
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface to form a rectangle.
- In a bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves; mix until smooth.
- Spread the pumpkin mixture evenly over the rolled pastry, leaving a small border around the edges.
Assembly
- Fold the pastry in half to enclose the filling and press to seal the edges.
- Cut the pastry into strips about 1 inch wide and twist each strip several times to create a spiral shape.
- Lay the twists on the prepared baking sheet, leaving space in between.
- Brush each twist with the beaten egg.
Baking
- Bake in the preheated oven for 18-20 minutes or until the twists are puffed and golden brown.
- Allow to cool slightly on a wire rack before serving. Dust with powdered sugar if desired.
Notes
Serve warm or at room temperature, optionally with whipped cream or yogurt. For variations, consider adding cream cheese or chocolate chips to the filling.