This recipe is P-E-R-F-E-C-T for Friendsgiving, or Thanksgiving. Friendsgiving always seems like the right time to try something new. Especially something that is easy to make and easy to share with all your friends. This pumpkin twist recipe is the one for you!
*A little bit of back story on this blog post- this is the second time that I have made this recipe- the first time I went to take pictures and the camera died after about 2 steps. The second time I was happily taking pictures before I realized the memory card was not in the camera and I couldn’t find it! So…iPhone pictures are being used in this post and a few shots are missing. Sorry in advanced!*
The ingredients for this recipe are 2 sheets of puff pastry (Trader Joe’s puff pastry is the stuff of dreams! It comes pre-rolled out on parchment paper), 1/2 cup of pumpkin puree, 3 tablespoons of brown sugar, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of kosher salt, 2 tablespoons of heavy cream and cinnamon sugar to sprinkle on top.
To begin, line a unrimmed baking sheet that will fit in your fridge with parchment paper and preheat the oven to 400 F degrees. In a small bowl mix together the pumpkin puree, the brown sugar, pumpkin pie spice and salt. Then unroll the thawed puff pasty and separate it from the parchment paper. Cut the puff pasty into circles. Spread as much mixture as possible on the first circle and top it with the second circle of puff pastry. Place them on the baking sheet and put into the fridge for 5 – 10 minutes.
Place a small glass on top of the puff pastry to mark the center and use a sharp knife or pastry wheel to cut the edges of the pasty into strips. Place the sliced pastry back on the baking sheet and put into the fridge for 5 – 10 minutes to firm up.
Then pick up the strips of pastry and twist them. I chose to twist pairs away from each other and then move on to the next two strips and twist them away from one another. I used a few leaf cookie cutters to cut into the middle of the pastry to create a fall design. Place the baking sheet back in the fridge for another 5-10 minutes to first up.
Next, pull the pastry out of the fridge, top it with heavy cream and sprinkle the top with cinnamon sugar. You could also brush the top with a beaten egg and a little water before sprinkling with cinnamon sugar.
Place the baking sheet into the oven and allow to bake until the entire pastry is a nice golden brown, but before the edges burn. In my oven this took about 28 minutes. I wanted to make sure the twists were crispy and that there were no soggy bottoms.
This pumpkin twist really is very simple to make. It only takes a little bit of time to go back and forth from the fridge to make sure the pastry doesn’t get too warm, or else it gets a little messy when handling it. I hope you make this for an upcoming Friendsgiving and share it with everyone!
- Although I have had a little bad luck with getting nice photos for this recipe – it really is super yummy and easy to make.
- I think there are lots of possibilities for fillings here – Nutella, apple pie filling, savory cheeses and caramelized onions – so many to choose from
- There are also some great possibilities for design here too. Kevin wrapped up the left overs for me last night after our babysitter left and I sent him a picture this morning because it looked so much like a turkey (look at the picture below). If you get creative you could make this an even cooler tear and share option for any holiday!
Recipe: Pumpkin Twists
- 2 thawed sheets of puff pastry (Trader Joe’s is perfect!)
- 1/2 cup of pumpkin puree
- 3 tablespoons of brown sugar
- 1 teaspoon of pumpkin pie spice
- 1/2 teaspoon of kosher salt
- heavy cream for brushing the pastry
- cinnamon sugar for sprinkling on top
- Preheat oven to 400 F degrees and line an unrimmed baking sheet that will fit in your fridge with parchment paper.
- In small bowl combine the pumpkin puree, the brown sugar, pie spice and salt.
- Cut the puff pastry into any shape you desire, I went with circles. Place on circle on the parchment lined baking sheet.
- Spread the pumpkin mixture on one puff pastry circle and top with the second circle. Put the baking sheet into the fridge to chill for 5-10 minutes.
- Place a small jar in the center of the circle and slice long strips up to the jar. Remove the jar and put the baking sheet into the fridge to chill for 5-10 minutes.
- Twist each strip several times. I chose to pick up pairs and twist them away from one another. Add any design you would like to the middle of the pastry. Put the baking sheet into the fridge to chill for 5-10 minutes.
- Brush the top of the pastry with cream and sprinkle with cinnamon sugar. Place the baking sheet into the oven.
- Bake for 25-28 minutes or until the pastry is puffed and golden brown but not burnt.
- Allow to cool on the baking sheet and then transfer to serving dish.
Recipe adapted from A Cozy Kitchen