Everyone I know loves the delicate, flaky layers of puff pastry. In making these taste treats, you are going to amplify that characteristic, because when you roll the pastry up into a long tubular shape, you are going to be creating additional layers.

Then you slice down the middle and roll the two halves outward, exposing all of the layers, interspersed with spiced pumpkin. You then make a very simple two-strand braid, pulling both ends of the braid around in a circle to meet each other. That’s right, it looks like an interwoven star shape, but it is really just a simple circle. You can do this!

 

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

For the Glaze

1 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract

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.

Divide pumpkin mixture evenly on to each piece of puff pastry. Spread pumpkin into an even layer over each sheet of pastry. Starting at one long side, roll the pastry over the pumpkin mixture to form one long roll.

(NOTE: There is a video showing exactly how to do this on the website, but these directions should allow you to make these if you do not want to, or cannot, access the video.) Turn the roll over so that the edge where you finished rolling is facing upwards. Using a sharp knife, slice down through the center of the roll, along that edge lengthwise, but leave 1 inch at the top of the pastry connected. Roll the cut edges up and outward, so they are facing upward and you can see all of the layers of pumpkin and pastry. Twist the two pieces of pastry one over top of the other to make a two-strand braid, making sure to keep the pumpkin filling sides facing upward at all times. Form the pastry into a circle by pulling one side of the braid around to meet the other side. Press the two ends of the braid together gently to join them, so that it looks like one continuous piece.

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!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Sweet potatoes would make an excellent substitute, if you just cannot stand the idea of eating spiced pumpkin. Maple icing would be good if you use sweet potatoes, so just add a few drops of maple extract to the frosting.

Recipe and image courtesy of Jessica at The Novice Chef