Pumpkin Pie Pastry Twists (Print View)

Flaky pastry twists filled with spiced pumpkin, baked until golden and lightly dusted with powdered sugar.

# What You'll Need:

→ Pastry

01 - 1 sheet frozen puff pastry, thawed

→ Pumpkin Filling

02 - 1 cup canned pumpkin puree
03 - 1/2 cup granulated sugar
04 - 1/4 cup packed brown sugar
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves

→ Assembly

09 - 1 large egg, beaten
10 - Powdered sugar, for dusting (optional)

# Directions:

01 - Preheat oven to 400°F and line a large baking sheet with parchment paper.
02 - Roll out the thawed puff pastry on a lightly floured surface to approximately 1/8 inch thickness.
03 - In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves. Mix thoroughly.
04 - Evenly spread the pumpkin filling over the pastry, leaving a 1-inch border along the edges.
05 - Fold the pastry sheet over the filling and press along the edges to seal.
06 - Using a sharp knife or pizza cutter, slice the folded pastry into 1-inch wide strips. Twist each strip to form spirals.
07 - Place twisted strips on the prepared baking sheet with adequate spacing. Brush each twist with the beaten egg.
08 - Bake in the preheated oven for 18–20 minutes, or until golden brown.
09 - Remove twists from the oven, let cool slightly, and dust with powdered sugar if desired before serving.

# Notes:

01 - Ensure puff pastry is fully thawed but still cold for easiest handling and best texture.

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