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
Scale
- 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.