Description
These Pumpkin Pie Twists feature flaky puff pastry filled with a spiced pumpkin mixture, making them a perfect fall treat. Easy to prepare and delicious, they are ideal for dessert or a cozy snack. Enjoy them warm or dusted with powdered sugar for an extra touch!
Ingredients
Scale
- 1 sheet of puff pastry (thawed if frozen)
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 large egg (beaten, for egg wash)
- 1 tablespoon milk (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- In a medium mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
- Mix the ingredients thoroughly using a whisk or a spatula until the mixture is smooth and well combined. Ensure there are no lumps of sugar or spices.
- Taste the filling and adjust the sweetness or spices according to your preference. If you like it sweeter, add a little more brown sugar or granulated sugar.
- Set the pumpkin filling aside to allow the flavors to meld while you prepare the puff pastry.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- On a lightly floured surface, unfold the thawed puff pastry sheet. If its too sticky, sprinkle a little flour on top to make it easier to work with.
- Using a rolling pin, gently roll out the puff pastry to smooth out any creases and to slightly increase its size. Aim for a rectangle shape that is about 1/8 inch thick.
- Using a sharp knife or a pizza cutter, cut the puff pastry into 6 equal rectangles (approximately 4 inches by 6 inches). You can adjust the size based on how large you want your twists to be.
- Take one rectangle of puff pastry and place about 2 tablespoons of the pumpkin filling in the center of the rectangle. Be careful not to overfill, as this can make twisting difficult.
- Using a pastry brush, lightly brush the edges of the rectangle with the egg wash (a mixture of beaten egg and milk). This will help seal the pastry and give it a golden color when baked.
- Fold the rectangle in half lengthwise, covering the pumpkin filling. Press down gently on the edges to seal the pastry. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
- Using a sharp knife, make several diagonal slits on the top of the folded pastry to allow steam to escape during baking. This will also create a beautiful pattern on the top of the twists.
- Repeat the process with the remaining rectangles of puff pastry and pumpkin filling until all are assembled.
- Once all the twists are assembled, place them on the prepared baking sheet, leaving some space between each twist to allow for puffing during baking.
- Brush the tops of each twist with the remaining egg wash to give them a shiny, golden finish.
- Sprinkle a little granulated sugar on top of each twist for added sweetness and crunch, if desired.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the twists are puffed and golden brown. Keep an eye on them to prevent burning.
- Once baked, remove the twists from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the pumpkin pie twists have cooled, you can dust them with powdered sugar for an elegant touch.
- Serve the twists warm or at room temperature. They make a delightful dessert or snack, especially during the fall.
Notes
- Feel free to adjust the spices in the filling to suit your taste.
- These twists can be made ahead of time and reheated in the oven for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes