Description
Pumpkin Pie Twists are a delightful fall treat featuring a sweet and spiced pumpkin filling wrapped in flaky puff pastry. These easy-to-make twists combine warm cinnamon, nutmeg, and ginger flavors with a golden baked crust and a sweet vanilla glaze, perfect for cozy autumn gatherings or dessert.
Ingredients
Scale
Puff Pastry and Egg Wash
- 1 package puff pastry (store-bought, thawed if frozen)
- 1 egg (for egg wash)
Pumpkin Filling
- 1 cup canned pumpkin puree (make sure it’s not pumpkin pie filling)
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Vanilla Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and catch any drips from the twists.
- Make Pumpkin Filling: In a bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cornstarch, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well blended, ensuring the spices and cornstarch are fully incorporated.
- Prepare Puff Pastry: Unroll the thawed puff pastry sheet onto a clean surface and smooth out any creases gently with your hands. Cut the dough into rectangular pieces approximately 3 by 6 inches each to create individual twists.
- Add Filling: Spoon a small amount of the pumpkin filling into the center of each puff pastry rectangle, making sure to leave a border around the edges so the filling doesn’t spill out when folded.
- Form Twists: Fold each pastry rectangle over the pumpkin filling, pressing the edges to seal them securely. Then gently twist the sealed pastries to create a spiral shape, which adds an attractive look and ensures even baking.
- Apply Egg Wash: Beat the egg for the egg wash and brush it evenly over each twist. This step gives the pastries a golden-brown color and a shiny finish when baked.
- Bake: Arrange the twists on the prepared baking sheet, spacing them apart, and bake in the preheated oven for 15 to 20 minutes or until they are puffed up and golden brown on top.
- Make Vanilla Glaze: While the twists bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until the glaze is smooth and pourable.
- Glaze and Serve: Once the twists are out of the oven and still warm, drizzle the vanilla glaze over the top. Serve immediately for the best taste and texture.
Notes
- Ensure the pumpkin puree is plain and not pre-sweetened pumpkin pie filling for the best flavor balance.
- Thaw the puff pastry properly to avoid tearing when unrolling and cutting.
- The cornstarch helps to thicken the pumpkin filling so it doesn’t leak out during baking.
- The egg wash contributes to a beautiful golden color but can be omitted for a vegan twist—substitute with almond milk or water.
- The glaze can be adjusted in thickness by adding more milk or powdered sugar as needed.
- These twists are best enjoyed warm but can be stored in an airtight container at room temperature for up to 2 days.
