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Sunday, October 30, 2016

Puff Pastry Pumpkin Twists

OK, so I am a bit obsessed with baking with puff pastry right now.  But it is so easy, and the results are always delicious.  I found this recipe on Pepperidge Farm's website.  It makes 4 large pastries that can be sprinkled with course sugar, or drizzled with glaze.

  • 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

  • Combine egg and water, whisking well.  Set aside.  Mix pumpkin, sugar and pumpkin pie spice.
    Open 1 off the puff pastry sheets and spread with 1/4 of the pumpkin mixture.

     Roll up in a long roll.  Take a knife and cut a lengthwise cut through the dough leaving about 1-2" uncut at the top.

    Twirl the two pieces around each other. 

    Twist into a circle shape and place on parchment paper on a cooky sheet. 

    If your want course sugar on, brush with egg mixture and sprinkle with sugar.  You can leave the sugar off and just brush with the egg mixture.  Bake at 400 degrees for 30 minutes. 

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