Pumpkin Pie Pastry Twists (Recipe for Printing)
Flaky puff pastry spirals filled with spiced pumpkin, ideal for fall snacking or a festive dessert.
# What You Need:
→ Pastry and Filling
01 -
1 sheet puff pastry, thawed
02 -
1/2 cup canned pumpkin puree
03 -
3 tablespoons granulated sugar
04 -
1 tablespoon packed brown sugar
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon ground ginger
08 -
1/4 teaspoon ground cloves
→ Garnish and Finish
09 -
1 large egg, beaten
10 -
Powdered sugar, for dusting (optional)
# How to Make It:
01 -
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
On a lightly floured surface, roll out the thawed puff pastry sheet to remove any creases.
03 -
In a medium mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and ground cloves. Stir until the mixture is smooth and evenly blended.
04 -
Spread the pumpkin filling evenly over the rolled-out pastry sheet, leaving a narrow border along the edges.
05 -
Carefully fold the puff pastry in half to cover the filling and gently press to seal.
06 -
With a sharp knife or pizza cutter, slice the layered pastry into strips approximately 1 inch wide.
07 -
Brush the surface of each strip with beaten egg for a glossy finish.
08 -
Arrange the strips on the prepared baking sheet and bake for 18 to 20 minutes, or until the twists are puffed and golden brown.
09 -
Transfer the baked twists to a wire rack and allow them to cool slightly before dusting with powdered sugar, if desired.
# Extra Tips:
01 -
Ensure the puff pastry remains cold before baking for optimal flakiness and rise.