Pumpkin Twists: flaky puff pastry is filled with a spiced pumpkin filling, baked until golden brown, and then drizzled with a sweet vanilla glaze on top!
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It’s time for another pumpkin recipe and a new video!
Y’all are gonna love these Pumpkin Twists and I promise they are not difficult to make.
Just watch the video and tell me you don’t want to eat 500 of them immediately!
I had a bunch of puff pastry laying around in my freezer just begging to be used.
Doesn’t your puff pastry talk to you too? No, just me? Weird. I should probably lay off the caffeine.
Anyways, I was going back and forth between making my favorite Lemon Danish or Sweet Almond Pastry.
However, I really wanted something more fitting to the Fall season I am currently pretending to live in…stupid Florida.
After I pulled these gorgeous Pumpkin Twists out of the oven, I decided they needed a sweet vanilla glaze drizzled on top.
It turned them into some kind of flaky puff pastry pumpkin donut deliciousness. In other words…HEAVEN.
Just looking at that photo has me wanting to make these again for breakfast tomorrow morning.
Just look at those crispy buttery layers with spiced sweet pumpkin swirled throughout!!
These may seem a little intimidating to look at, but I promise they are very easy to make.
Just watch the video at the top of the post to see how simple they are to make.
You can whip them up in just a few minutes of work and everyone will think you are some kind of pastry master!
Gotta love recipes that look super impressive but are actually incredibly easy. 😉
You could make these with sweet potatoes for a different spin if you aren’t feeling the pumpkin.Also, I think they would be wonderful with a maple icing instead. Just add a little splash of maple extract to the icing!
Pumpkin Twists
Ingredients
- 1 large egg
- 2 teaspoons water
- 4 sheets puff pastry
- 1 cup canned plain pumpkin
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- coarse sugar, optional
glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
- In a small bowl, whisk together egg and water, set aside.
- In a large bowl, whisk together pumpkin, sugar and pumpkin pie spice.
- Follow video above for how to cut, fill and braid pastry. Here are some written directions to try to help guide you, but it's much easier to watch the process in the video.
- Divide pumpkin mixture evenly on each piece of puff pastry. Spread pumpkin into an even layer.
- Starting at one end, roll the pastry over the pumpkin mixture.
- Using a sharp knife, slice the center but leave 1 inch at the top of the pastry connected. Twist the two pieces together, making sure to keep the pumpkin filling sides facing up.
- Form the pastry into a circle by pulling the two ends together and pressing together. Place pastry on prepared baking sheet leaving room for spreading. Continue until all pieces of puff pastry have been completed.
- Brush the pastries lightly with the egg wash you made earlier (the egg and water). Sprinkle with coarse sugar.
- Bake for 30-35 minutes, or until golden brown. Remove from oven and let cool for 10 minutes.
- In a small bowl, whisk together powdered sugar, milk and vanilla extract. Drizzle on top of warm baked pumpkin twists and serve!
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I suggest reading all the comments ( roll pasty thinner, make smaller knots, different shapes, etc.), adjusting spices to your taste. Also, one thing that stood out for me ( and I’m not even a big baker) is adding an egg yolk and a couple of tablespoons of brown sugar to filling (think pumpkin pie – it needs a binder!) to minimize the soggy, undercooked center. Making these changes turned out great! They even reheated well for 5 minutes on a low setting in the air fryer this morning! Crispy and cooked!
Oh – and don’t ro the dough too tight!
I made these yesterday. I’m glad I read the comments first. I cut my sheet into 4 pieces and rolled them out a little bigger. Then filled and twisted them up. I also did some with smashed raspberries. Baked for 25 minutes. So delicious.
I made these today after looking at all the comments I tried to adjust the recipe by rolling out the dough thinner. I tried the knots and twists and the outside was perfect but the inside was completely raw. I baked them for 50 minutes. I am going to try to salvage them by putting them back into the convection oven for 15 more minutes but they will most likely burn. Not a good recipe at all.
I read the other comments and decided to cut one sheet into four squares and stretched each square with a rolling pin to get 8. I also Increased the amount of filling accordingly. Baked it 35-49 minutes and they turned out perfectly. Made maple drizzle instead of vanilla.
Thanks, Diana D ! Your comments are very helpful. Now that you’ve figured out how to make the recipe work I’ll give it a try. Happy Fall.
Of course, this recipe needs alot of explanation!! You cannot make one pastry from a whole sheet of puff pastry. Each sheet makes a minimum of 2 but works better dividing each sheet into 4 squares. It’s the only way to cook the pastry all the way through. Once you do that you can follow the recipe. Using the same cooking temp & times. I made 4 pastries per sheet for a total of 8 &they come out perfectly. This should have been addressed by the author years ago.
Thank you for clarifying very helpful
After trying this recipe, I definitely have a few suggestions for anyone considering it. My first would be to just pick another recipe because this one is no good. Whoever made it clearly hadn’t gone through the process of trial and error (maybe just error if nothing else) to work out the kinks and the author is opting not to address them. Like many others, mine came out completely raw in the middle. I tried a second time, lowering the temperature 25 degrees for an extra 20 minutes with no success as the insides were still raw and the outsides burnt. My third batch, I ended up not rolling my twists into circles and leaving them as straight, and they did cook a little more evenly. After about 20-25 minutes lowered the temp back to 375 to let the insides cook through a little more as the outsides were starting to get too dark. All in all, there were far too many modifications needed for this recipe to just barely work, so safe to say I’ll follow someone else’s next time I’m looking to make pumpkin twists.
There there is a video it is at the place where you see an ad play…You’ll see an ad, click on “skip” then your video will play! Great info and easy to do! Thanks for the great recipe, it’s beautiful!
I cannot wait to make these , pumpkin knots
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I’m sorry but I don’t see a video to go with this recipe. Is there one somewhere on this page that I am missing?
Thanks,
Bonnie
Having the same issue.. No video to be found.
Have you ever made these with a different filling?
Liked these – many other fillings you could use, so a good all around idea!
Beautiful recipe! I had trouble with the twists not baking through the centers before the outside was done though. Anyone have tips for a fix?
what video?? can not find a video
After 35 min at 400 degrees, these twists looked awesome but we’re absolutely raw inside. Already cooled and drizzled them with the icing, so I couldn’t bake them a little longer. Had to dump all 4 lovely but under baked pumpkin twists. So disappointed