Ingredients
Scale
- 1 sheet of puff pastry (thawed)
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 tablespoon all-purpose flour (for dusting)
- 1 egg (beaten, for egg wash)
- Powdered sugar (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet until it’s smooth and thin.
- In a bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger until well mixed.
- Spread the pumpkin filling evenly over one half of the puff pastry.
- Fold the other half of the pastry over the pumpkin filling and gently press down to seal.
- Using a sharp knife or pizza cutter, cut the pastry into strips about 1 inch wide.
- Twist each strip several times to create a spiral shape and place them on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg for a golden finish.
- Bake for 15-20 minutes or until golden brown and flaky.
- Allow to cool slightly before dusting with powdered sugar and serving.
Notes
- For added flavor, consider mixing in some vanilla extract or a pinch of cloves.
- These can be made ahead of time and frozen before baking; just bake straight from the freezer, adding a few extra minutes to the cook time.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 150
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg