Description
These Pumpkin Twist Pastries are a delightful, flaky treat filled with a spiced pumpkin mixture, topped with a sweet glaze. Perfect for fall or any time you’re craving a cozy, flavorful pastry!
Ingredients
Scale
- 1 sheet puff pastry, thawed
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 egg, beaten (for egg wash)
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- 1–2 teaspoons milk
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves.
- Unroll the puff pastry on a floured surface and spread the pumpkin mixture over half of it.
- Fold the other half over the filling and gently press to seal.
- Cut into 1-inch strips, twist each strip, and place on the baking sheet.
- Brush with the beaten egg for a golden finish.
- Bake for 15–18 minutes until golden and puffy.
- Mix powdered sugar, maple syrup, and milk to make a glaze and drizzle over the slightly cooled twists.
Notes
- For an extra touch, sprinkle some cinnamon sugar on top of the twists before baking for added sweetness and spice.
- Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.
- You can make the pumpkin mixture ahead of time and store it in the fridge for up to 2 days before using.
Nutrition
- Serving Size: 1 twist
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg