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Pumpkin Twists Recipe

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4.8 from 101 reviews

These Pumpkin Twists are a delightful fall treat featuring flaky puff pastry filled with a spiced pumpkin mixture, twisted into elegant shapes, baked until golden, and finished with a sweet vanilla glaze. Perfect for a festive breakfast, brunch, or dessert that combines the comforting flavors of pumpkin pie with the crispiness of puff pastry.

Ingredients

Scale

Pastry and Filling

  • 1 large egg
  • 2 teaspoons water
  • 4 sheets puff pastry
  • 1 cup canned plain pumpkin
  • ½ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • Coarse sugar, optional, for sprinkling

Glaze

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

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to prevent sticking and make cleanup easier.
  2. Make Egg Wash: In a small bowl, whisk together the large egg and 2 teaspoons of water until combined. This egg wash will help give the twists a lovely golden color when baked.
  3. Mix Pumpkin Filling: In a large bowl, combine 1 cup canned plain pumpkin, ½ cup granulated sugar, and 1 teaspoon pumpkin pie spice. Whisk until the mixture is smooth and well incorporated.
  4. Fill Puff Pastry: Lay out each of the 4 puff pastry sheets. Evenly spread the pumpkin mixture into an even layer on each sheet, leaving some space at the edges.
  5. Roll and Slice Pastry: Starting at one end, carefully roll the pastry over the pumpkin filling to form a log. Using a sharp knife, slice down the center lengthwise, leaving 1 inch uncut at the top to keep the pieces attached.
  6. Twist and Shape: Twist the two long pieces together gently, keeping the pumpkin-side facing upwards so the filling shows. Then shape the twisted pastry into a circle by pulling the two ends together and pressing to seal.
  7. Place on Baking Sheet: Place each shaped pumpkin twist on the prepared baking sheet, making sure to leave space between each twist for spreading during baking.
  8. Brush and Sprinkle: Lightly brush the tops of the twists with the prepared egg wash. Optionally, sprinkle with coarse sugar for added texture and sweetness.
  9. Bake: Bake in the preheated oven for 30-35 minutes, or until the pastries are puffed and golden brown.
  10. Cool: Remove from the oven and let the pumpkin twists cool on the baking sheet for about 10 minutes.
  11. Make Glaze: While the twists cool, whisk together 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla extract in a small bowl until smooth.
  12. Drizzle and Serve: Drizzle the vanilla glaze over the warm pumpkin twists and serve immediately for best taste and texture.

Notes

  • You can use store-bought puff pastry sheets for convenience or make your own if preferred.
  • Coarse sugar adds a nice crunch and sparkle on top but can be omitted for a smoother finish.
  • Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have a pre-mixed blend.
  • Ensure not to overfill the puff pastry to prevent leakage of filling during baking.
  • These twists can be stored in an airtight container and are best enjoyed within 1-2 days.

Keywords: Pumpkin twists, pumpkin pastry, fall dessert, puff pastry recipe, pumpkin pie spice, sweet twists, holiday dessert

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