PUMPKIN PASTRY TWISTS
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Spread 1 sheet thawed puff pastry with the pumpkin pie filling. Top with the second puff pastry sheet and press the edges together to seal. Cut the stacked pastry into 1/2-inch-thick lengths and transfer them to the prepared baking sheets. Make an egg wash by beating the egg yolk with 1 tablespoon water. Twist each piece of pastry and brush with egg wash. Bake until golden brown and fragrant, about 20 minutes. Sprinkle with cinnamon sugar, if using, and serve with pumpkin or apple butter for dipping.
PUMPKIN TWISTS
Pumpkin Twists: flaky puff pastry is filled with a spiced pumpkin filling, baked until golden brown, and then drizzled with a sweet vanilla glaze on top!
Provided by Jessica
Categories Pumpkin
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
- In a small bowl, whisk together egg and water, set aside.
- In a large bowl, whisk together pumpkin, sugar and pumpkin pie spice.
- Follow video above for how to cut, fill and braid pastry. Here are some written directions to try to help guide you, but it's much easier to watch the process in the video.
- Divide pumpkin mixture evenly on each piece of puff pastry. Spread pumpkin into an even layer.
- Starting at one end, roll the pastry over the pumpkin mixture.
- Using a sharp knife, slice the center but leave 1 inch at the top of the pastry connected. Twist the two pieces together, making sure to keep the pumpkin filling sides facing up.
- Form the pastry into a circle by pulling the two ends together and pressing together. Place pastry on prepared baking sheet leaving room for spreading. Continue until all pieces of puff pastry have been completed.
- Brush the pastries lightly with the egg wash you made earlier (the egg and water). Sprinkle with coarse sugar.
- Bake for 30-35 minutes, or until golden brown. Remove from oven and let cool for 10 minutes.
- In a small bowl, whisk together powdered sugar, milk and vanilla extract. Drizzle on top of warm baked pumpkin twists and serve!
EASY PUMPKIN TURNOVERS
These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.
Provided by SaraSunshine
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
- Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
- Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
- Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 16.5 g, Fat 10.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 100.5 mg, Sugar 3.6 g
PARMESAN PASTRY TWISTS
These flaky, cheesy breadsticks go nicely with many different main courses. I serve the twists in a festive napkin-lined basket for the holidays.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the Parmesan cheese, pepper and garlic. On a lightly floured surface, unfold one pastry sheet and brush with egg white. Sprinkle with a fourth of the Parmesan mixture; lightly press into pastry. Flip pastry sheet and repeat., Cut sheet into 12 strips; cut each strip in half. Twist strips several times; place on greased baking sheets. Repeat with remaining pastry sheet. Bake at 350° for 14-16 minutes or until golden brown.
Nutrition Facts :
ITALIAN PUFF PASTRY TWISTS
Not only are these twists delicious, but they'll look pretty displayed on your table too!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the butter, garlic and Italian seasoning; set aside., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle; cut each widthwise into 1-in. strips., Twist each strip two to three times; place on greased baking sheets. Brush with butter mixture; sprinkle with cheese. Bake at 400° for 8-12 minutes or until golden brown.
Nutrition Facts : Calories 120 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 94mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein.
PUMPKIN SPICE TWISTS
These fun, easy twists start with a spiced pastry dough that's simple to make in the food processor. A couple of quick folds make this dough puffy and layered, a crisp contrast to the buttery spice filling and the creamy icing.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h50m
Yield 18 twists
Number Of Ingredients 12
Steps:
- For the dough: In the bowl of a food processor, pulse the flour, spice and salt together to combine. Add the cubed butter and pulse until the butter is about the size of peas. Add the ice water and pulse gently until the dough comes together. If the dough seems dry, add more ice water 1 tablespoon at a time until it does come together.
- Immediately turn the dough out and form it into a 1-inch-thick disk. On a lightly floured surface, roll out the dough to about 1/2 inch thick and fold it into quarters. Immediately roll out the dough again to 1/2 inch thick and fold it into quarters again. Wrap the dough tightly in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- For the filling: In a small bowl, stir the brown sugar, flour, pumpkin pie spice and melted butter together until combined.
- When the dough is chilled, roll it out on a lightly floured surface into a 14-by-10-inch rectangle about 1/4 inch thick. Cut the dough in half crosswise to form two 7-by-10-inch rectangles. Spread the filling onto one rectangle in an even layer and gently top with the second rectangle.
- Cut the layered dough lengthwise into 18 equal strips. Holding a strip at either end, gently twist and then lay it on the prepared baking sheet. Repeat with the remaining strips, leaving about 1/2 inch between each. Bake until the twists are deeply golden brown, 25 to 27 minutes. Let cool.
- If desired, make the icing: Whisk the confectioners' sugar, cream and vanilla together in a small bowl to form a glaze that's thick but still drizzles. Add more cream as needed to achieve the right consistency, then drizzle the icing over the cooled twists. Let sit for 10 minutes to firm the glaze before serving.
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PUMPKIN PUFF PASTRY TWISTS - BAKERISH
From bakerish.com
Servings 8Total Time 25 minsCategory SnacksCalories 540 per serving
- Preheat the oven to 400°F. Line baking sheet with parchment paper, set aside. In a small bowl add the pumpkin, cinnamon, vanilla, and powdered sugar, whisk to combine.
- Cut the puff pastry sheets down the middle to form four rectangles. On two of the rectangles, smooth the pumpkin mixture over them evenly. Top the puree with the other half of the pastry. Cut into 8 1-inch strips. Twist each strip twice and lay on the parchment paper lined sheet trays about 2 inches apart.
- Place the egg in a small bowl, add a splash of water and whisk to combine. Brush the twists with the egg wash. Sprinkle the coarse sugar on top. Bake for 12-15 minutes until golden brown. Remove to wire rack to cool.
- While the twists are baking, make the glaze by adding all of the ingredients into a medium-sized bowl and whisk to combine. Serve with the twists as a dip or drizzle over the top.
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