Description
Flaky puff pastry twists filled with lightly sweetened pumpkin, brown sugar, vanilla, and pumpkin pie spice, then brushed with egg wash and finished with cinnamon sugar.
Ingredients
1 sheet puff pastry, about 8–9 oz, thawed but cool
1/2 cup pure pumpkin purée
1/4 cup packed light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
Pinch of salt
1 large egg
1 teaspoon water
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Mix pumpkin, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
3. Unfold the puff pastry and spread a thin pumpkin layer over one half.
4. Fold the uncovered half over the filling and press gently.
5. Cut into 12 even strips.
6. Twist each strip several times and arrange on the prepared pan.
7. Beat egg with water and brush lightly over the pastry.
8. Combine granulated sugar and cinnamon; sprinkle over the twists.
9. Bake for 15–18 minutes, until puffed and deep golden.
10. Cool on the pan for 5 minutes, then transfer to a rack.
Notes
Keep puff pastry cool while shaping.
Use a thin filling layer to reduce leaking.
If the pastry becomes soft, refrigerate the assembled tray for about 10 minutes before baking.
The twists are done when the pastry is visibly puffed, deep golden, and crisp around the edges rather than pale or doughy.
Nutrition
- Serving Size: 2 twists
- Calories: 205 kcal
- Sugar: 12g
- Sodium: 215mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg