Pumpkin Twist Pastry
Pumpkin twist pastry is a festive, flaky treat filled with spiced pumpkin puree and twisted into beautiful layers—perfect for fall gatherings or a cozy breakfast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 twists 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/4 tsp vanilla extract
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until well combined.
- Roll out puff pastry on a lightly floured surface into a rectangle. Cut in half lengthwise to create two equal pieces.
- Spread the pumpkin mixture evenly over one half of the pastry. Top with the second half and gently press to seal.
- Cut into strips about 1 inch wide. Twist each strip a few times and place on the prepared baking sheet.
- In a small bowl, whisk together the egg and water to make an egg wash. Brush over each twist.
- Bake for 15–20 minutes, or until golden brown and puffed.
- Let cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature.
Notes
- You can add a tablespoon of cream cheese to the filling for a richer twist.
- Best enjoyed the day of baking for maximum flakiness.
- Store leftovers in an airtight container and reheat in the oven for crispness.
Nutrition
- Serving Size: 1 twist
- Calories: 160
- Sugar: 6g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://ukfinda.com/pumpkin-twist-pastry/