Description
These Flaky Pumpkin Pie Twists are the perfect fall dessert, combining the warm spices of pumpkin pie with the delightful flakiness of pastry. Ideal for gatherings or a cozy evening treat.
Ingredients
Scale
- 1 sheet of puff pastry, thawed
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases.
- In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined.
- Cut the puff pastry into strips, approximately 1 inch wide and 10 inches long.
- Place a small spoonful of the pumpkin mixture at the bottom of each strip and fold the pastry over to encase the filling, pressing the edges to seal.
- Twist each pastry strip several times and lay them on a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg for a golden finish.
- Bake in the preheated oven for 15-20 minutes or until golden brown and flaky.
- Remove from the oven and let cool slightly before dusting with powdered sugar.
Notes
- For a spiced twist, add a pinch of cloves to the pumpkin mixture.
- These can be made ahead of time and frozen before baking; just add a few extra minutes to the cooking time if baking from frozen.
- Serve warm with whipped cream for an extra indulgent treat.
Nutrition
- Serving Size: 1 twist
- Calories: 150
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg