Easy Pumpkin Pie Twists
These Easy Pumpkin Pie Twists combine flaky pastry and sweet pumpkin filling for a fun and simple dessert perfect for any occasion.
Ingredients
For the pastry
- 1 sheet puff pastry, thawed Ensure it's well thawed for easier handling.
- 1 egg beaten (for egg wash) For a golden finish.
- powdered sugar for dusting, optional Adds sweetness and decoration.
For the filling
- 1 cup pumpkin puree Canned or homemade, well-drained.
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roll out the thawed puff pastry on a lightly floured surface.
- Cut the pastry into rectangles, about 4x6 inches each.
- In a bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined.
- Place a tablespoon of the pumpkin mixture on one half of each pastry rectangle.
- Fold the other half over and press the edges to seal. Crimp the edges with a fork for a decorative touch.
- Brush the tops of the twists with the beaten egg.
- Place the twists on a baking sheet lined with parchment paper.
Baking
- Bake for about 15-20 minutes or until they are golden brown and puffed up.
- Allow to cool slightly before dusting with powdered sugar, if desired.
Notes
Serve warm or at room temperature. Pairs well with vanilla ice cream or a warm beverage. Store leftovers in an airtight container for up to two days, or refrigerate for up to a week. Reheat in the oven to crisp them up.