Pumpkin Pie Puff Twists (Print-Friendly Version)
Autumn gatherings or Thanksgiving need a flaky dessert? These pumpkin pie puff twists blend cozy spices with buttery pastry for a fall favorite. Definitely one to keep handy.
# Ingredients You’ll Need:
→ Pastry and Filling
01 -
1 sheet puff pastry, thawed
02 -
1/2 cup canned pumpkin puree
03 -
3 tablespoons granulated sugar
04 -
1 tablespoon 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
→ Finishing
09 -
1 egg, beaten
10 -
Powdered sugar, for dusting (optional)
# How to Make It:
01 -
Preheat oven to 400°F and line a baking sheet with parchment paper.
02 -
Place thawed puff pastry on a lightly floured surface and roll to smooth any creases.
03 -
In a bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves. Stir until smooth and integrated.
04 -
Evenly spread pumpkin mixture over the pastry sheet, leaving a border at the edges.
05 -
Fold the pastry in half to enclose the filling, pressing gently. Slice into 1-inch wide strips with a sharp knife or pizza cutter.
06 -
Brush each pastry strip with beaten egg for a golden finish.
07 -
Arrange twists on the prepared tray and bake for 18-20 minutes, until puffed and deep golden brown.
08 -
Remove from oven and cool slightly on a wire rack. Dust with powdered sugar if desired.
# Extra Suggestions:
01 -
Ensure the puff pastry is fully thawed before rolling to prevent tearing.