The Pumpkin Twist Pastry Recipe is your ticket to a delightfully flaky, spiced treat that brings all the cozy vibes of autumn—anytime. Imagine golden layers of puff pastry hugging a luscious pumpkin filling, spiced just right and beautifully sweetened. These pastries emerge from the oven puffed, twisted, and dusted with powdered sugar for that irresistible bakery finish. Whether you’re a pumpkin spice devotee or just looking for an easy, show-stopping dessert, this recipe delivers all the flavor, warmth, and festive fun you crave.
Ingredients You’ll Need
-
Pumpkin Filling:
- 1/2 cup canned pumpkin purée
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (optional topping)
- powdered sugar for dusting (optional)
How to Make Pumpkin Twist Pastry Recipe
Step 1: Prep the Oven and Baking Sheet
Start things off by cranking your oven up to 400°F (200°C). This high heat is key for puff pastry to spring up and get golden. Line your baking sheet with parchment—trust me, you’ll thank yourself later when the pastries slide right off with zero sticking.
Step 2: Whip Up the Pumpkin Filling
Grab a small bowl and stir together the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and cloves. Make sure it’s ultra-smooth, as this ensures every bite of your Pumpkin Twist Pastry Recipe is packed with even, velvety flavor.
Step 3: Assemble The Pastry Sheets
Roll your thawed puff pastry onto a lightly floured surface, then slice it lengthwise into two equal rectangles. Think of one half as your base and the other as the lid for a sandwich full of pumpkin spice goodness.
Step 4: Fill and Layer
Spread the pumpkin mixture over one of the rectangles, leaving a 1/2-inch border untouched—this bit of space keeps the filling from escaping. Place the second pastry rectangle on top and gently press the edges to seal in that spiced pumpkin magic.
Step 5: Slice and Twist
Use a sharp knife (or a pizza cutter for extra fun) to slice the layered pastry into 1-inch strips. Take each strip, gently hold both ends, and give it a few twists—like you’re wringing out a little towel. Place them on your prepared baking sheet, spacing each twist for maximum pastry puff.
Step 6: Add Toppings and Bake
Lightly brush the tops with your beaten egg, which sets you up for a glossy golden finish. Sprinkle with a touch of granulated sugar if you’re craving the prettiest sparkle. Pop the tray in the oven, and bake for 15–18 minutes, until the twists are puffed and deeply golden brown.
Step 7: Cool and Dust
Let the Pumpkin Twist Pastry Recipe cool just enough to handle without burning your fingers (it’s tempting, I know!). Dust with powdered sugar for bakery vibes, then serve and watch them disappear.
How to Serve Pumpkin Twist Pastry Recipe
Garnishes
A classic dusting of powdered sugar makes these twists look absolutely irresistible—as if they just hopped out of a Parisian pastry case. For a playful upgrade, try a sprinkle of cinnamon sugar or even a drizzle of easy vanilla glaze. Crushed toasted pecans or tiny chocolate chips are also gorgeous if you want extra texture.
Side Dishes
Pumpkin Twist Pastries are delightful on their own, but they’re heavenly alongside a creamy latte, hot chocolate, or even a spicy chai. Want to go all-out? Serve with fresh fruit on the side, or a scoop of vanilla ice cream for an indulgent dessert plate.
Creative Ways to Present
Pile these twists artfully on a rustic wooden board for a relaxed brunch, or arrange in a spiral for a fun holiday centerpiece. For parties, you can thread them onto decorative sticks or tie a ribbon around each one for edible party favors. The Pumpkin Twist Pastry Recipe is endlessly adaptable to your entertaining style!
Make Ahead and Storage
Storing Leftovers
Store any remaining Pumpkin Twist Pastries in an airtight container at room temperature for up to two days. Layer them with parchment paper if you’re stacking, so they don’t stick together and lose their flakiness.
Freezing
These twists freeze beautifully. Let them cool completely first, then wrap individually in plastic wrap and pop them into a freezer-safe bag. They’ll keep for up to a month—perfect for spontaneous cravings!
Reheating
To revive that just-baked crispness, reheat twists in a 325°F (163°C) oven for 5–7 minutes straight from the fridge or freezer. The pastry will refresh and return to its irresistible flakiness.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! As long as your homemade purée is not too watery, it works great and makes the Pumpkin Twist Pastry Recipe even more special. If it’s on the watery side, strain out some liquid before mixing with the spices.
Can the twists be made gluten free?
Yes, if you use gluten free puff pastry, these come out wonderfully. Just be sure your other ingredients are safe for your dietary needs, and watch bake times as some gluten free doughs brown a bit faster.
What can I use instead of eggs for a vegan version?
For a vegan twist, brush the pastries with a little plant-based milk instead of egg wash. Use vegan puff pastry (many store-bought versions are dairy free) and you’re set!
Can I add other fillings or mix-ins?
Totally! Fold mini chocolate chips, chopped pecans, or even a sprinkle of orange zest into the filling. The Pumpkin Twist Pastry Recipe is super flexible for customization—try your favorite combinations.
How do I keep the twists crispy if making ahead?
Let the twists cool completely before storing, and keep them in an airtight container at room temp. A quick reheat in the oven helps revive that fresh-baked crispness before serving.
Final Thoughts
If you love easy bakes and crave those warming, spiced pumpkin flavors, the Pumpkin Twist Pastry Recipe is truly a must-try. It’s uncomplicated but always impressive—perfect for sharing with loved ones or treating yourself to a cozy afternoon snack. Give it a go, and don’t be surprised if it becomes your new go-to fall favorite!
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Pumpkin Twist Pastry Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 twists
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with these Pumpkin Twist Pastries. A perfect combination of flaky puff pastry filled with a spiced pumpkin mixture, these twists are a must-try dessert for the season.
Ingredients
Pumpkin Filling:
- 1/2 cup canned pumpkin purée
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (optional topping)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: Mix the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
- Assemble the pastries: Roll out the puff pastry, spread the pumpkin mixture, layer a second sheet, slice into strips, twist, place on the baking sheet.
- Brush with egg wash: Brush the twists with beaten egg and sprinkle with granulated sugar.
- Bake: Bake for 15–18 minutes until golden brown.
- Serve: Dust with powdered sugar before serving.
Notes
- You can customize by adding mini chocolate chips or chopped pecans to the filling for extra flavor.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 twist
- Calories: 130
- Sugar: 5g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
