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Pumpkin Twist Pastry: A Delicious Fall Baking Recipe

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Flaky, buttery pumpkin twists filled with warm spices and a hint of sweetness. Perfect for breakfast, brunch, or a delightful fall treat!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup ice water
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tablespoon milk or cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Combine Dry Ingredients (Dough): In a large bowl, whisk together the flour and salt.
  2. Incorporate the Butter (Dough): Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  3. Add Ice Water (Dough): Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together.
  4. Form and Chill the Dough: Divide the dough in half. Flatten each half into a disc about 1 inch thick. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  5. Combine Ingredients (Filling): In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and salt.
  6. Add Egg and Cream (Filling): Add the lightly beaten egg and heavy cream to the pumpkin mixture. Whisk until smooth and creamy.
  7. Taste and Adjust (Filling): Taste the filling and adjust the spices or sugar as needed.
  8. Refrigerate (Filling): Cover the bowl and refrigerate the filling until ready to use.
  9. Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  10. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a rectangle about 12×18 inches.
  11. Spread the Filling: Spread half of the pumpkin filling evenly over the rolled-out dough, leaving a 1/2-inch border along the edges.
  12. Fold the Dough: Fold the dough in half lengthwise, so you have a long, narrow rectangle. Gently press the edges to seal.
  13. Cut into Strips: Using a sharp knife or pizza cutter, cut the dough into 1-inch wide strips.
  14. Twist the Strips: Pick up each strip and twist it several times. Place the twisted strip on the prepared baking sheet.
  15. Repeat: Repeat steps 2-6 with the remaining dough and filling.
  16. Prepare Egg Wash: In a small bowl, whisk together the egg and milk or cream.
  17. Brush with Egg Wash: Brush the tops of the twists with the egg wash.
  18. Sprinkle with Sugar Topping: In a small bowl, combine the granulated sugar and cinnamon. Sprinkle the sugar mixture evenly over the egg-washed twists.
  19. Bake: Bake for 20-25 minutes, or until the twists are golden brown and the filling is set.
  20. Cool: Let the twists cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • The dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 1 month. Just thaw it in the refrigerator overnight before using.
  • Feel free to adjust the amount of pumpkin pie spice to your liking. You can also add a pinch of ground cloves or nutmeg for extra warmth.
  • Sprinkle chopped pecans or walnuts over the filling before folding the dough for a nutty crunch.
  • For a richer filling, try adding a few tablespoons of cream cheese to the pumpkin mixture.
  • Drizzle the cooled twists with a simple powdered sugar glaze for an extra touch of sweetness. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth.
  • Use a vegan butter substitute for the dough and a plant-based milk for the egg wash. You can also use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in the filling.
  • Store leftover pumpkin twists in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for up to 1 month. To reheat, bake in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Find it online: https://anasrecipes.com/pumpkin-twist-pastry/