Description
These Flaky Pumpkin Pie Twists combine spiced pumpkin filling and buttery puff pastry for a delicious, handheld fall treat that’s quick and easy to make.
Ingredients
Scale
- Frozen puff pastry, thawed according to package instructions
- 1/2 cup (120g) pumpkin puree
- 3 tablespoons (45g) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 egg, beaten for egg wash
- Granulated sugar (optional for sprinkling)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine pumpkin puree, brown sugar, ground cinnamon, and nutmeg. Stir until smooth and well blended.
- On a lightly floured surface, roll out the thawed puff pastry sheets until they’re about 1/8 inch thick.
- Evenly spread the pumpkin mixture over one puff pastry sheet, leaving a small border around the edges.
- Place the second puff pastry sheet on top of the first, pressing lightly to seal the edges.
- Using a sharp knife or pizza cutter, slice the layered pastry into 1-inch wide strips.
- Carefully hold each strip at both ends and twist gently to create a spiral shape. Place the twists on the prepared baking sheet.
- Beat 1 egg and brush it over the twists for a golden finish. Sprinkle with granulated sugar if desired.
- Bake in the preheated oven for 18-20 minutes, or until the twists are puffed and golden brown.
- Let the twists cool slightly before serving.
Notes
[‘Keep puff pastry chilled until ready to use to prevent stickiness.’, ‘Use a light hand when spreading the pumpkin filling to avoid soggy pastry.’, ‘Seal the edges of the puff pastry to prevent filling leakage during baking.’, ‘If twists aren’t golden and crisp, bake for an extra 1-2 minutes.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 150
- Fat: 9
- Carbohydrates: 16
- Protein: 3
Keywords: Pumpkin Pie Twists, Fall Dessert, Puff Pastry Recipe, Easy Baking, Pumpkin Spice