Pumpkin Twist Pastry

Why You’ll Love This Recipe

Pumpkin Twist Pastry is a cozy, autumn-inspired treat featuring buttery puff pastry filled with a sweet and spiced pumpkin mixture. Its beautiful twisted design makes it a showstopper for breakfast, brunch, or dessert. With warm flavors of cinnamon, nutmeg, and pumpkin, this pastry is both festive and satisfying—perfect for the holiday season or whenever you’re craving something special.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

puff pastry sheets (thawed if frozen)pumpkin purébrown sugarsugarcinnamonnutmeggingerclovevanilla extractegg (for egg wash)powdered sugar (optional for glaze)milk (for optional glaze)

directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a bowl, mix pumpkin purée, brown sugar, sugar, cinnamon, nutmeg, ginger, clove, and vanilla extract until well combined.

Unfold one sheet of puff pastry on a lightly floured surface and spread the pumpkin filling evenly over the surface, leaving a small border.

Place the second sheet of puff pastry on top and gently press down to seal the edges.

Using a sharp knife, cut the pastry into strips about 1 inch wide.

Twist each strip several times, then lay them flat on the baking sheet.

Brush each twist with a beaten egg for a golden finish.

Bake for 20-25 minutes, or until puffed and golden brown.

Let cool slightly before serving.

For a glaze, mix powdered sugar with a little milk and drizzle over cooled twists.

Servings and timing

This recipe yields approximately 12 twists.Preparation time: 15 minutesBaking time: 20-25 minutesCooling and glazing time: 10 minutesTotal time: 45-50 minutes

Variations

Add chopped pecans or walnuts for a crunchy texture.

Use maple syrup in the filling for a richer flavor.

Swap pumpkin for sweet potato purée for a different twist.

Add cream cheese to the filling for a tangy layer.

Sprinkle with coarse sugar before baking for extra sparkle.

storage/reheating

Store Pumpkin Twist Pastries in an airtight container at room temperature for up to 2 days.For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.To reheat, warm in a 300°F (150°C) oven for 5-8 minutes or microwave for 10-15 seconds.

FAQs

Can I use homemade pumpkin purée?

Yes, just make sure it’s well-drained to avoid excess moisture.

Can I make these ahead of time?

Yes, assemble and refrigerate before baking, then bake fresh when ready.

Do I have to use puff pastry?

Puff pastry gives the best flaky texture, but crescent dough can be a substitute.

Why are my twists opening during baking?

Be sure to press and twist tightly and seal the edges well.

Can I make this recipe sweeter?

You can increase the sugar in the filling or add a sweeter glaze.

How do I prevent soggy bottoms?

Don’t overload with filling, and preheat the oven fully before baking.

Is this recipe kid-friendly?

Absolutely! Kids love the sweet filling and fun twist shape.

Can I add chocolate?

Yes, mini chocolate chips go great with pumpkin.

Do I need to thaw the puff pastry?

Yes, let it thaw until pliable but still cold—about 20-30 minutes at room temperature.

Is the glaze necessary?

No, it’s optional, but adds a nice sweetness and finish.

Conclusion

Pumpkin Twist Pastry is an irresistible blend of seasonal flavors and elegant presentation. Easy to make yet impressive to serve, it’s perfect for gatherings or a cozy treat at home. Give it a try, and it may just become your new fall favorite.

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