Thanksgiving is basically here! Amidst the hustle and bustle of turkey prep, piles of potatoes, and of course pie baking, things can get a little overwhelming. Whether you are cooking up the feast or a guest this holiday we can all use a dish that is simple and quick, yet still tasty and (hopefully) impressive! These cinnamon sugar pumpkin twists check off all the boxes! Pumpkin, check! Easy, check! Festive, check! Add these twists to any Thanksgiving or holiday party table this season for some extra fun and flair.
The inspiration for these pumpkin twists actually came to me many years ago at Disneyland. There is a snack location in Fantasyland that offers cute twisty pastry in either a chocolate or strawberry flavor. During the fall they also come out with a special pumpkin flavor that is perfect for the season! I thought these would be such a fun treat to recreate one day.
Disney is such a great place to get dessert inspiration from! I need to plan a trip back in order to taste test any new sweets that have been added to the parks. All in the name of “research” of course! 😉
Here are a few tips to ensure these fun homemade pastries turn out perfect!
- Allow your puff pastry to thaw for about 30 minutes at room temp before attempting to unfold and roll out, to avoid any tears in the pastry.
- The filling can be made a day in advance and be kept in the fridge. Helpful for those whole like to plan ahead!
- Roll out and fill the dough on a flat and lightweight cutting board. This will make moving the filled dough to the fridge easier and is a perfect surface for cutting on.
- Use a pizza cutter or pastry wheel and a ruler to cut out strips of dough to ensure straight, even strips.
- Generously sprinkle each pumpkin twist with cinnamon sugar and coarse sanding sugar for extra sparkle!
Cinnamon Sugar Pumpkin Twists
- Prep Time: 30 mins
- Cook Time: 22 mins
- Total Time: 52 mins
- Yield: 18-20 twists 1x
Description
Crispy puffed pastry twisted around a pumpkin filling and topped off with cinnamon sugar. A fun and easy dessert or appetizer great for adults and kids alike.
Ingredients
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 tbsp corn starch
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 boxes (4 sheets) frozen puff pastry, thawed
- 1 egg, for egg wash
- cinnamon sugar, for topping
- coarse sanding sugar, for topping (optional)
Instructions
- Combine pumpkin puree, brown sugar, granulated sugar, corn starch, pumpkin pie spice and salt in a medium sized bowl and mix until well combined. Keep in the fridge until ready to use.
- Place one sheet of thawed puff pastry on a lightly floured surface and roll lightly to smooth out any creases. Repeat with second sheet of pastry.
- Spread 1/2 of the filling evenly over one sheet of the pastry. Place the second sheet of pastry on top of the filling. Refrigerate filled dough for 15 minutes. Repeat with remaining two sheets of pastry and remaining filling.
- Preheat oven to 400°F. Line two baking sheets with parchment paper or a silicon mat.
- Working with one filled pastry at a time, cut into 1 inch strips. Carefully twist each strip a few times before placing on the lined baking sheet. (Some filling may start to slide out, but that’s okay.)
- Beat the egg in a small bowl and using a pastry brush, brush each twist with an egg wash. Evenly sprinkle cinnamon sugar and coarse sugar (if using) over each twist.
- Bake 20-22 minutes, or until puffed and golden brown. Allow to cool completely. Repeat with remaining filled pastry.
Notes
– Cinnamon Sugar: combine 1/2 cup granulated sugar with 2-3 tbsp cinnamon (depending on preference).
– Best served the day they are made.
Happy Thanksgiving and enjoy the season!
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