Pumpkin Twists

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!

Pumpkin Twists: Flaky puff pastry is stuffed with spiced pumpkin and topped with a vanilla glaze! #pumpkin #dessert

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.

Pumpkin Twists: Flaky puff pastry is stuffed with spiced pumpkin and topped with a vanilla glaze! #pumpkin #dessert

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.

Pumpkin Twists: Flaky puff pastry is stuffed with spiced pumpkin and topped with a vanilla glaze! #pumpkin #dessert

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.

Pumpkin Twists: Flaky puff pastry is stuffed with spiced pumpkin and topped with a vanilla glaze!

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!

Yield: 4 large twists

Pumpkin Twists

Pumpkin Twists: Flaky puff pastry is stuffed with spiced pumpkin and topped with a vanilla glaze!

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!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 large egg
  • 2 teaspoons water
  • 4 sheets puff pastry
  • 1 cup canned plain pumpkin
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • coarse sugar, optional

glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.
  2. In a small bowl, whisk together egg and water, set aside.
  3. In a large bowl, whisk together pumpkin, sugar and pumpkin pie spice.
  4. 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.
  5. Divide pumpkin mixture evenly on each piece of puff pastry. Spread pumpkin into an even layer.
  6. Starting at one end, roll the pastry over the pumpkin mixture.
  7. 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.
  8. 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.
  9. Brush the pastries lightly with the egg wash you made earlier (the egg and water). Sprinkle with coarse sugar.
  10. Bake for 30-35 minutes, or until golden brown. Remove from oven and let cool for 10 minutes.
  11. 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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Comments

90 Responses
  1. Penny

    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!

  2. Bonnie

    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

  3. Faith

     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?

  4. Prism

    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  

  5. Lindsey Cuen

    I’m sorry, maybe I’m blind but I can’t seem to find the video. Can you please tell me how to see it? Thanks!

  6. Sally Macias

    Tried these twice & while they got overcooked on the outside the inside was still uncooked. Looked beautiful but there just seemed to be too much dough–they were bigger than the ones in photo. Maybe next time fewer layers of dough? Any other suggestions?

  7. Cassandra

    Like everyone else, when I baked the pumpkin twist it was still pretty raw when my timer went off. I set it for 10 more minutes and the result was still disappointing. So I quickly tossed those and tried it again. Except this time I didn’t roll it to make the circle. I kept the twist in a straight line. I also cut the puff pastry into 4 small squares instead of one large one. I still followed the rest of the recipe up to the part where you twist it into the roll. When they finished baking ( which they successfully did) I still felt like there wasn’t enough pumpkin. So I upped the glaze, I added pumpkin and the pumpkin pie spice to the glaze. Then I generously brushed it onto the twists. After that I felt like they were amazing! I just eyed the pumpkin and the spice so you can add as much or as little as you want(:

  8. Colleen

    Such a beautiful dessert! I though this was going to be a small, personal dessert… definitely not. It was very pretty to look at and very tasty, even if it was too big for one person 🙂

  9. alexgross

    I want to make the pumpkin twists, sept. 2018. but, i cannot open the video and am perplexed about the instructions. any clues? wanna make it but am afraid i’ll goof it up. help! i cannot even find the video ihttps://healthy.kaiserpermanente.org/health/care/consumer/dis/signoffn the search boxes. everything but.

  10. Anna

    I made these following the recipe and mine did not bake in the middle either. The puff pastry just remains thick and soggy inside. The recipe is flawed and I think to correct the problem it’s best to roll the dough to make it thinner. 

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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