Pumpkin Puff Pastry Twists
These pumpkin puff pastry twists are a delicious, easy fall treat with a spiced pumpkin filling and a sweet glaze, perfect for serving warm and impressing guests.
Equipment
- 1 baking sheet lined with parchment paper
- 1 small bowl
- 1 large bowl
- 1 whisk
- 1 sharp knife
Ingredients
- 4 sheets puff pastry
- 1 cup canned plain pumpkin
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 2 teaspoons water
- coarse sugar optional, for sprinkling
- 1 cup powdered sugar for glaze
- 1 tablespoon milk for glaze
- 1 teaspoon vanilla extract for glaze
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk together egg and water in a small bowl until smooth and set aside.
- In a large bowl, mix canned pumpkin, granulated sugar, and pumpkin pie spice until thoroughly combined.
- Divide the pumpkin mixture evenly across each of the four puff pastry sheets, spreading it into an even layer.
- Roll each pastry sheet over the pumpkin filling starting from one end, then slice down the center leaving one inch uncut at the top.
- Twist the two cut sections together with the filling side facing up and connect the ends to form a circle, pressing to seal.
- Place the twisted pastries on the prepared baking sheet spaced apart for expansion.
- Brush each twist lightly with the egg wash and sprinkle with coarse sugar if desired.
- Bake for 30 to 35 minutes until the pastries are puffed and golden brown.
- Allow pastries to cool on the baking sheet for 10 minutes after baking.
- Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzle the glaze over warm pastries.
- Serve immediately for best taste.
Notes
- Add more pumpkin pie spice for stronger flavor.
- Best served warm for optimal texture and taste.
- Store leftovers in an airtight container for up to 2 days.
- Can be reheated briefly to restore crispiness.