Description
Delicious and easy-to-make pumpkin puff pastry twists, perfect for fall.
Ingredients
Scale
- 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
- 1 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Set oven temperature to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small bowl, combine egg and water. Whisk until smooth and set aside.
- In a large bowl, blend canned pumpkin, granulated sugar, and pumpkin pie spice until uniform.
- Divide the pumpkin mixture evenly among the four puff pastry sheets. Spread an even layer of filling on each.
- Starting at one end, roll the pastry over the pumpkin mixture. Slice down the center with a sharp knife, leaving 1 inch at the top uncut. Twist the two sections together keeping the filling side facing up. Form each pastry into a circle by connecting the ends, pressing them together.
- Arrange twisted pastries on the prepared baking sheet, leaving space between each for expansion.
- Lightly brush each twist with the egg wash. If desired, sprinkle with coarse sugar for added texture.
- Bake in preheated oven for 30 to 35 minutes or until pastries are golden brown.
- Remove pastries from oven and allow to cool on the baking sheet for 10 minutes.
- In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle glaze over the warm pastries and serve immediately.
Notes
- For a richer flavor, you can add more pumpkin pie spice as desired.
- These pastries are best served warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg