Pumpkin Twists Recipes

PUMPKIN TWISTS

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!

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 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.