Pumpkin Twist Pastry

Hey there, fall flavor fan! Get ready to cozy up with these Pumpkin Twist Pastries—flaky, buttery puff pastry swirls filled with a creamy, spiced pumpkin filling and finished with a sweet glaze. These treats are like a pumpkin pie and a cinnamon roll had a delicious baby, perfect for autumn breakfasts, brunches, or a festive dessert. Easy to make with store-bought puff pastry, they look bakery-worthy but come together in under an hour. Trust me, these twists are about to become your go-to for pumpkin season!

Why You’ll Love Pumpkin Twist Pastries

These pastries are a delightful mix of flaky, creamy, and spiced, capturing the essence of fall in every bite. Here’s why they’re a must-bake:

Versatile: Perfect for Thanksgiving, Halloween parties, or a cozy weekend treat. Serve warm or at room temp.
Budget-Friendly: Uses affordable ingredients like canned pumpkin and store-bought puff pastry.
Quick and Easy: Ready in under an hour with minimal prep, thanks to pre-made pastry.
Customizable: Adjust spices, add nuts, or tweak the glaze to suit your taste.
Crowd-Pleasing: The pumpkin spice flavor and stunning twisted shape wow kids and adults alike.

Ingredients in Pumpkin Twist Pastries

This recipe uses simple ingredients to create a warm, autumnal treat. Here’s what you’ll need:

For the Pastry and Filling

• Puff Pastry: 2 sheets (1 box, about 17.3 oz), thawed, for a flaky, buttery base.
• Pumpkin Puree: ¾ cup (not pumpkin pie filling), for rich, earthy flavor.
• Cream Cheese: 4 oz, softened, for a creamy, tangy filling.
• Brown Sugar: ¼ cup, packed, for caramel-like sweetness.
• Pumpkin Pie Spice: 1 tsp, for warm, fall flavors (or mix ½ tsp cinnamon, ¼ tsp nutmeg, ⅛ tsp ginger, ⅛ tsp cloves).
• Vanilla Extract: ½ tsp, for depth.
• Egg: 1 large, for egg wash (optional, for golden shine).
• Milk: 1 tbsp, for egg wash.

For the Glaze

• Powdered Sugar: ¾ cup, for a smooth, sweet glaze.
• Milk: 1-2 tbsp, to adjust glaze consistency.
• Vanilla Extract: ¼ tsp, for flavor.

Optional Garnish

• Chopped Pecans: 2 tbsp, for crunch.
• Cinnamon: A pinch, for dusting.

Instructions

Let’s create these stunning pastries step-by-step:

Preheat Your Oven

Set your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare the Pumpkin Filling

In a medium bowl, beat 4 oz softened cream cheese, ¾ cup pumpkin puree, ¼ cup brown sugar, 1 tsp pumpkin pie spice, and ½ tsp vanilla extract with a whisk or electric mixer until smooth and creamy. Set aside.

Prepare the Puff Pastry

Unfold 2 thawed puff pastry sheets on a lightly floured surface. Roll each sheet gently to smooth creases and create a 10×12-inch rectangle. Cut each sheet into 6 equal strips (about 2 inches wide by 10 inches long), yielding 12 strips total.

Fill and Twist the Pastries

Spread about 1 tbsp of pumpkin filling down the center of each strip, leaving a small border. Fold each strip in half lengthwise to enclose the filling, pressing the edges gently to seal. Twist each filled strip into a spiral, then place on the prepared baking sheets, spacing 2 inches apart (6 twists per sheet).

Apply Egg Wash

In a small bowl, whisk 1 egg with 1 tbsp milk. Brush the tops of the twists lightly with the egg wash for a golden, shiny finish (optional).

Bake to Perfection

Bake for 15-18 minutes, until the pastries are puffed and golden brown. Rotate the sheets halfway through for even baking. Transfer to a wire rack to cool slightly.

Make the Glaze

In a small bowl, whisk ¾ cup powdered sugar, ¼ tsp vanilla extract, and 1-2 tbsp milk until smooth and drizzle-able. Adjust with more milk for a thinner glaze or more sugar for a thicker one. Drizzle over the warm or cooled pastries using a spoon or piping bag.

Garnish and Serve

Sprinkle with 2 tbsp chopped pecans or a pinch of cinnamon, if desired. Serve warm or at room temperature with coffee, tea, or hot cider for ultimate fall vibes.

Nutrition Facts

Servings: 12 pastries
Calories per serving: 220
Total Fat: 14g
Cholesterol: 25mg
Sodium: 110mg
Total Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 10g
Protein: 3g

Preparation Time

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

How to Serve Pumpkin Twist Pastries

These pastries are a fall favorite—here’s how to make them shine:

Brunch Star: Serve on a platter with fresh fruit and yogurt for a festive breakfast spread.
Dessert Delight: Pair with vanilla ice cream or whipped cream for a decadent treat.
With Drinks: Enjoy with a pumpkin spice latte, chai tea, or hot apple cider.
Party Treat: Arrange on a tiered stand for Thanksgiving or Halloween gatherings.
Gift Idea: Wrap in parchment and tie with twine for a cozy, homemade gift.
Presentation tip: Drizzle glaze in a zigzag pattern, sprinkle with pecans, and display on a wooden board with fall leaves for a rustic, autumnal vibe!

Additional Tips

Here’s how to make these pastries even more spectacular:

Puff Pastry Prep: Thaw pastry in the fridge overnight for best results. Keep it cold to maintain flakiness.
Filling Tip: Don’t overfill strips to prevent leakage; a thin, even layer works best.
Dietary Adjustments: Use gluten-free puff pastry for a GF version. Swap cream cheese for dairy-free alternatives and use a plant-based milk in the glaze for vegan.
Storage Tips: Store in an airtight container at room temp for 1 day or in the fridge for 3 days. Reheat in a 350°F oven for 5 minutes to revive flakiness.
Freezing: Freeze unbaked twists on a tray, then store in a freezer bag for up to 2 months. Bake from frozen, adding 2-3 minutes.
Flavor Boost: Add 2 tbsp chopped pecans or 1 tbsp maple syrup to the filling for extra richness.
Glaze Variations: Try a maple glaze (sub 1 tbsp maple syrup for milk) or add a pinch of cinnamon to the glaze.

FAQ Section

Q1: Can I use homemade puff pastry?
A1: Yes, but store-bought saves time and ensures flakiness. Homemade works if you’re up for the challenge!

Q2: Can I make these ahead of time?
A2: Yes! Assemble and refrigerate unbaked twists for up to a day, or bake and store for 1-3 days, glazing before serving.

Q3: How do I store leftovers?
A3: Store in an airtight container at room temp for 1 day or in the fridge for 3 days. Reheat to crisp up.

Q4: Can I freeze these pastries?
A4: Yes! Freeze unbaked twists for up to 2 months. Bake from frozen, adding a few extra minutes.

Q5: Why did my filling leak out?
A5: Overfilling or not sealing edges properly could be the cause. Use a thin layer and press edges firmly.

Q6: Can I double the recipe?
A6: Yes! Double all ingredients and use extra baking sheets. Bake in batches if needed.

Q7: Can I use canned pumpkin pie filling?
A7: No, it’s pre-sweetened and spiced. Use pure pumpkin puree for better control of flavor.

Q8: Why are my pastries soggy?
A8: Underbaking or too much filling can cause sogginess. Bake until golden and use a moderate amount of filling.

Q9: Can I make these vegan?
A9: Use vegan puff pastry, dairy-free cream cheese, plant-based milk, and skip the egg wash or use aquafaba.

Q10: Can I use other fillings?
A10: Sure! Try apple butter, cinnamon-sugar, or a berry jam with cream cheese for a different twist.

Conclusion

Pumpkin Twist Pastries are the ultimate fall treat, blending flaky puff pastry with a creamy, spiced pumpkin filling that screams cozy season. With their stunning twisted shape, sweet glaze, and warm flavors, they’re perfect for everything from holiday brunches to casual coffee breaks. Easy to make, endlessly customizable, and packed with autumn vibes, these pastries are sure to become a seasonal favorite. So grab your puff pastry, embrace the pumpkin spice, and get ready to savor every flaky, delicious bite—you’re in for a real treat!

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