Pumpkin Twist Pastry Recipe

If you’re looking for a show-stopping fall dessert that comes together in just over half an hour, the Pumpkin Twist Pastry is your new best friend. This delightful treat wraps warmly spiced pumpkin filling inside flaky puff pastry with swirls of cinnamon, ginger, and nutmeg, then bakes to golden perfection. As soon as you set these twists on the table, the cozy aroma promises to draw everyone in—they’re that irresistible! Whether you serve them for brunch, an autumn gathering, or simply to treat yourself with a cup of coffee, this Pumpkin Twist Pastry never fails to charm.

Ingredients You’ll Need

The ingredient list for this Pumpkin Twist Pastry is blissfully short but packs serious flavor punch. Each item is key to creating a pastry that’s crispy, aromatic, and just the right amount of sweet. Here’s what you’ll need—and why every ingredient matters:

• Puff pastry (1 sheet, thawed): Pre-rolled puff pastry delivers buttery, flaky layers without the fuss of making dough from scratch—don’t skip a good-quality one for best results!
• Pumpkin puree (1/2 cup): Pure pumpkin delivers that signature autumn taste and adds moisture without being overly heavy.
• Brown sugar (2 tbsp): Brings a gentle caramel sweetness that pairs perfectly with pumpkin and spices.
• Ground cinnamon (1/2 tsp): The classic spice in fall desserts, it infuses warmth in every bite.
• Ground nutmeg (1/8 tsp): Adds an aromatic, nutty undertone that rounds out the spice blend.
• Ground ginger (1/8 tsp): Provides a bit of zing and earthiness to balance the sweetness.
• Vanilla extract (1/4 tsp): Just a splash deepens the flavors and gives a soft, welcoming aroma.
• Egg (1, for egg wash): The egg creates a glossy, golden finish on the pastry twists as they bake.
• Water (1 tbsp, for egg wash): Mixed with the egg to thin it out, ensuring even coverage.
• Powdered sugar (optional, for dusting): A light dusting before serving adds a pretty, bakery-style touch.

How to Make Pumpkin Twist Pastry

Step 1: Prepare Your Baking Sheet and Oven

First things first, preheat your oven to 375°F (190°C) so it’s hot and ready for your finished twists. Line a baking sheet with parchment paper—this ensures the Pumpkin Twist Pastry doesn’t stick and makes cleanup a breeze!

Step 2: Mix the Pumpkin Filling

In a small bowl, combine your pumpkin puree with brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Stir until the mixture is smooth and all the spices are evenly distributed. This step creates the aromatic filling that makes every twist drool-worthy.

Step 3: Roll and Layer the Puff Pastry

Dust your countertop or a large cutting board lightly with flour, then roll out the thawed puff pastry sheet into a rectangle. Slice it in half lengthwise with a sharp knife or pizza cutter to create two equal pieces—these will soon sandwich your pumpkin goodness.

Step 4: Assemble the Layers

Spread the spiced pumpkin mixture evenly over one half of the pastry, reaching almost to the edges for maximum flavor in every bite. Place the second pastry rectangle on top and gently press down so the edges are sealed and the filling stays put during twisting.

Step 5: Cut and Twist

Using your knife or pizza cutter again, slice the layered pastry into strips about 1 inch wide. Pick up each strip, hold both ends, and twist several times to create beautiful swirls. Arrange the twists on your prepared baking sheet, leaving space between each one for the pastry to puff up in the oven.

Step 6: Egg Wash and Bake

Whisk together the egg and water in a small bowl to create an egg wash. Brush this over the pastry twists—this step adds shine and helps the Pumpkin Twist Pastry bake up gorgeously golden and crisp. Pop the tray in the oven and bake for 15–20 minutes, or until the pastries are puffed and perfectly golden brown.

Step 7: Cool and Finish

Transfer the twists to a wire rack to cool slightly. If you’d like, sift a little powdered sugar over the tops for a bakery-worthy finish. Serve your Pumpkin Twist Pastry warm or at room temperature, and watch them disappear!

How to Serve Pumpkin Twist Pastry

Garnishes

A classic drizzle of powdered sugar is timeless, but you can also top your Pumpkin Twist Pastry with a light icing made from milk and powdered sugar for extra sweetness. A sprinkle of finely chopped toasted pecans or walnuts adds crunch and a lovely rustic flair. If you’re feeling festive, a crack of freshly ground cinnamon on top amps up the aroma right before serving.

Side Dishes

Pair your Pumpkin Twist Pastry with a mug of hot spiced chai, a rich apple cider, or classic coffee for a fall-inspired snack spread. For a brunch or dessert platter, serve alongside fresh fruit (like crisp apple slices or poached pears) and maybe a small bowl of vanilla yogurt for dipping. The combination of creamy and crunchy will wow your guests!

Creative Ways to Present

For a stunning centerpiece, arrange the Pumpkin Twist Pastry twists in a spiral or wreath shape on a large platter. Stack them in a basket lined with a linen napkin for a cozy, inviting look, or tie a few twists together with kitchen twine for charming edible gifts. A decorative dusting of powdered sugar and a few cinnamon sticks on the platter always look lovely.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any twists left, store the Pumpkin Twist Pastry in an airtight container at room temperature for up to two days. The pastries remain crispest on day one, but will still be tasty after a quick reheat if you want to revive that just-baked magic.

Freezing

The Pumpkin Twist Pastry freezes beautifully. Let the twists cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or container and keep them for up to one month. To serve, just pop them back in a hot oven to crisp them back up.

Reheating

To enjoy your Pumpkin Twist Pastry warm, preheat your oven to 350°F (175°C) and place the twists directly on the oven rack or on a baking tray. Reheat for 5–7 minutes until hot and flaky once again. Avoid the microwave if you want to preserve that irresistible crunch!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works perfectly and lets you adjust the texture if needed. Just make sure it’s not too watery—pat it dry with paper towels if necessary to avoid soggy pastry.

Is it possible to make the Pumpkin Twist Pastry vegan?

Yes, simply swap the egg wash for a plant-based milk (like almond or oat) to brush over the pastries. Make sure your puff pastry is vegan as well, since some brands use butter.

Can I add extra flavors or mix-ins to the filling?

Of course! A tablespoon of cream cheese makes the filling extra creamy, or stir in mini chocolate chips, chopped nuts, or even dried cranberries for fun texture and flavor twists.

How can I keep the twists looking neat while twisting?

Chilling the filled pastry for 10–15 minutes before slicing and twisting makes the dough firmer and easier to handle. Use a sharp knife or pizza cutter for precise strips and avoid overfilling.

Can I double the recipe for a crowd?

Definitely! Just scale up the ingredients and use multiple baking sheets if needed, rotating halfway through for even baking. These twists are always a hit at parties and gatherings!

Final Thoughts

If you’re craving a sweet treat that practically shouts fall, give the Pumpkin Twist Pastry a go. One bite and you’ll see why it’s a favorite in my kitchen—simple, festive, and so much fun to share. Make a batch, share with friends, and watch this delightful pastry become a seasonal tradition in your home too!

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