Pumpkin Spice Twists Recipes

PUMPKIN SPICE TWISTS

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.

PUMPKIN TWISTS

Steps:

• Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a medium bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.
• Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
• Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.
• Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling to make 3 filled pastries. Refrigerate filled pastries 15 minutes.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone mat.
• Working with one filled pastry at a time, cut into 1 1/2-inch strips.
• Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)
• Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.
• Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.
• Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.