Pumpkin Puff Pastry Twists (Printer-Friendly Version)
Warm spiced pumpkin filling wrapped in flaky, golden puff pastry twists.
# What You'll Need:
→ Pastry
01 -
1 sheet puff pastry, thawed
→ Filling
02 -
120 ml canned pumpkin puree
03 -
3 tablespoons granulated sugar
04 -
1 tablespoon brown sugar
05 -
1 teaspoon ground cinnamon
06 -
½ teaspoon ground nutmeg
07 -
½ teaspoon ground ginger
08 -
¼ teaspoon ground cloves
→ Finish
09 -
1 egg, beaten (for egg wash)
10 -
Powdered sugar for dusting (optional)
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
On a lightly floured surface, roll out the thawed puff pastry to remove creases and smooth the sheet.
03 -
In a medium bowl, mix pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
04 -
Evenly spread the pumpkin mixture over the pastry sheet, leaving a small border along the edges.
05 -
Fold the pastry sheet in half to enclose the filling and press lightly to seal.
06 -
Cut the folded pastry into 2.5 cm (1 inch) wide strips, then gently twist each strip several times to form spirals and place on the baking sheet.
07 -
Brush each twist with the beaten egg to enhance browning during baking.
08 -
Bake for 18-20 minutes, or until the twists are puffed and golden brown.
09 -
Remove from oven, cool slightly on a wire rack, and dust with powdered sugar if desired before serving.
# Additional Tips:
01 -
Ensure puff pastry is fully thawed for easier handling. Substitute spices with pumpkin pie spice blend if preferred. Add caramel sauce or chopped nuts for added flavor and texture. Store leftovers airtight for up to 2 days and reheat as needed.