Pumpkin Twisted Pastry: A Delightful Treat for Every Occasion
A stunning spiral pastry with layers of flaky puff pastry wrapped around spiced pumpkin filling, twisted into an eye-catching loaf. This impressive yet easy dessert delivers all the cozy flavors of pumpkin pie in a portable, shareable format with crisp golden layers.
- Prep Time: 20 minutes (+ chilling)
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 2 sheets frozen puff pastry, thawed
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
- Optional glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Mix pumpkin, brown sugar, maple syrup, spices, and salt in a bowl.
- Roll out one pastry sheet to 10×12 inches. Spread half the filling evenly.
- Starting from long side, tightly roll into log. Repeat with second sheet.
- Chill logs 15 minutes for easier handling.
- Cut each log lengthwise, leaving one end connected. Twist halves together.
- Transfer to baking sheet. Brush with egg wash, sprinkle with coarse sugar.
- Bake 25-30 minutes until deep golden brown.
- Cool 10 minutes before drizzling with optional glaze.
Notes
- For cleaner cuts, use dental floss to slice pastry
- Make ahead: Prepare twisted loaf and refrigerate overnight before baking
- Add 2 tbsp cream cheese to filling for extra richness
- Serve warm with vanilla ice cream for dessert or with coffee for breakfast
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
