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Pumpkin Twists

Yields1 Serving

 3 Boxes of Frozen Puff Pastry (17.3oz. - 6 sheets)
Puree
  cup Brown Sugar
 1 tsp Pumpkin Spice
  cup Granulated Sugar
 1 tbsp Instant Pectin
 1 cup Pumpkin Puree
Egg Wash
 1 Egg
 1 tbsp Milk
Sugar Topping
 ½ cup Sanding Sugar
 1 tbsp Pumpkin Spice

1

Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.

2

Place one sheet of puff pastry onto a lightly floured surface, such as a cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.

3

Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.

4

Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling. Refrigerate filled pastry 15 minutes.

5

Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.

6

Working with one filled pastry at a time, cut into 1 1/2-inch strips.

7

Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)

8

Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.

9

Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.

10

Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.

Ingredients

 3 Boxes of Frozen Puff Pastry (17.3oz. - 6 sheets)
Puree
  cup Brown Sugar
 1 tsp Pumpkin Spice
  cup Granulated Sugar
 1 tbsp Instant Pectin
 1 cup Pumpkin Puree
Egg Wash
 1 Egg
 1 tbsp Milk
Sugar Topping
 ½ cup Sanding Sugar
 1 tbsp Pumpkin Spice

Directions

1

Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.

2

Place one sheet of puff pastry onto a lightly floured surface, such as a cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.

3

Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.

4

Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling. Refrigerate filled pastry 15 minutes.

5

Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.

6

Working with one filled pastry at a time, cut into 1 1/2-inch strips.

7

Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)

8

Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.

9

Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.

10

Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.

Pumpkin Twists
Carolyn Ambacher
Hi I’m Carolyn, I’m a huge Disnerd! In my spare time I spend time with my Minnie Mouseketeer and planning my next Disney Vacation. I’m a huge believer in Disney Magic, and try to spread a little wherever I go!