Description
A beautifully flaky and golden pastry filled with a creamy pumpkin spice mixture. This Pumpkin Twist Pastry is the perfect treat for fall, combining sweet, spiced pumpkin with a crispy, buttery crust.
Ingredients
- 2 sheets of frozen puff pastry (thawed)
- 1/2 cup pure pumpkin puree
- 1/4 cup brown sugar
- 4 oz cream cheese, softened
- 1 tsp pumpkin pie spice
- Pinch of salt
- 1 egg (for egg wash)
- Powdered sugar (optional, for dusting)
- Maple glaze or toasted pecans (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Thaw the puff pastry and gather your ingredients.
- In a small bowl, mix the pumpkin puree, softened cream cheese, brown sugar, pumpkin pie spice, and salt until smooth and creamy.
- Roll out the puff pastry sheets on a lightly floured surface and place one on a parchment-lined baking tray. Spread the pumpkin filling evenly over the pastry, leaving about 1/2 inch around the edges clear.
- Place the second sheet of puff pastry on top and gently press the edges together to seal.
- Using a small cup or cookie cutter, mark the center of the pastry (don’t cut through). Cut the pastry into strips, then twist each strip a few times to reveal the pumpkin layers.
- Brush the pastry with an egg wash (egg mixed with a little water) for a golden finish. Bake for 25–30 minutes until golden and puffed.
- Let the pastry cool slightly, then dust with powdered sugar or drizzle with maple glaze or scatter toasted pecans for added flavor and texture.
Notes
- For a lighter filling, substitute cream cheese with mascarpone or Greek yogurt.
- For a fun twist, try adding chocolate chips or chopped nuts inside the pastry.
- Feel free to add extra toppings like coarse sugar or nuts before baking for more texture.
