Description
A deliciously flaky and sweet Pumpkin Twist Pastry made with spiced pumpkin puree wrapped in puff pastry and baked to golden perfection.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 egg, beaten (for egg wash)
- 1 tbsp granulated sugar (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves.
- Roll out the puff pastry on a lightly floured surface.
- Spread the pumpkin mixture evenly over half of the pastry.
- Fold the pastry in half over the filling and gently press to seal.
- Cut the folded pastry into strips about 1 inch wide.
- Twist each strip gently and place on the prepared baking sheet.
- Brush with beaten egg and sprinkle with granulated sugar if using.
- Bake for 15-20 minutes or until golden brown and puffed.
- Let cool slightly before serving.
Notes
- You can add a dash of vanilla extract for extra flavor.
- Serve warm with a drizzle of icing or caramel sauce.
- Store leftovers in an airtight container for up to 2 days.