Pumpkin Pastry Twists Recipes

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

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!

PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.