Pumpkin Pie Pastry Twists (Print-Friendly Version)
Crispy puff pastry coils packed with autumn pumpkin flavors, perfect for seasonal snacking or holiday dessert tables.
# Ingredients You’ll Need:
→ Pastry and Filling
01 -
1 sheet puff pastry, defrosted
02 -
1/2 cup canned pumpkin puree
03 -
3 tablespoons white sugar
04 -
1 tablespoon dark brown sugar
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon ground ginger
08 -
1/4 teaspoon ground cloves
→ Garnish and Finish
09 -
1 large egg, whisked
10 -
Powdered sugar, for sprinkling (optional)
# How to Make It:
01 -
Heat your oven to 400°F (200°C) and put parchment paper on a baking sheet.
02 -
Grab your defrosted puff pastry and flatten it on a surface with a bit of flour to smooth out any folds.
03 -
Take a bowl and mix together the pumpkin puree with white sugar, brown sugar, and all your spices - cinnamon, nutmeg, ginger, and cloves. Stir everything until it's completely smooth.
04 -
Spread your pumpkin mix all over the pastry, but leave a small edge around the sides clean.
05 -
Now fold your pastry in half over the filling and lightly press down the edges so they stick together.
06 -
Use a sharp knife or pizza cutter to slice your folded pastry into strips about 1 inch wide.
07 -
Brush some beaten egg on top of each strip to make them shiny when baked.
08 -
Put your strips on the baking sheet and bake them for 18 to 20 minutes until they puff up and turn golden.
09 -
Move your baked twists to a cooling rack and let them cool a bit before you sprinkle some powdered sugar on top if you want.
# Extra Suggestions:
01 -
Keep your puff pastry cold until you're ready to use it - this makes it extra flaky when baked.