If you want a fun fall dessert recipe that is super easy to make and easier to scarf down then you need to make these Pumpkin Puff Pastry Twists!
It’s pumpkin season, yay! I’ve been waiting and waiting for this time of year, even know I make pumpkin desserts all year round, I can finally share with you guys some recipes.
Growing my mother bought these things called Cinnamon Twists of also known as French Twists. They are basically a puff pastry covered with cinnamon and sugar.
They were one of the most addicting treats of my childhood, unfortunately we cannot find them anymore. So we started making our own different versions of them.
These Pumpkin Puff Pastry Twists is one of those versions, and we absolutely love then, we can’t get enough! I mean puff pastry with a pumpkin filling? How can you go wrong.
This recipe is SUPER simple and makes a ton! If you are a fan of crunchy pumpkin treats then this recipe is absolutely for you.
WHY THIS RECIPE WORKS:
- Using minimal ingredients this recipe whips up quickly.
- Make them as soft or crunchy as you like, just depends on how long you bake them.
- You can make these longer as well and not cut your puff pastry, or shorter like we do.
These Puff Pastry Twists are one of those recipes that you just want to munch on all day, well that might just be me, but once you try them you’ll see what I mean!
I love myself an easy recipe, and I love working with puff pastry because it’s super fun and you can make a lot of savory and sweet treats out of it.
So expect some more puff pastry recipes coming soon because I’ve stocked up for some fun fall and winter baking with them!
HOW TO MAKE PUMPKIN PUFF PASTRY TWISTS, STEP BY STEP:
- In a small bowl add the pumpkin, cinnamon, vanilla, and powdered sugar, whisk to combine. Cut the puff pastry sheets down the middle to form four rectangles. On two of the rectangles, smooth the pumpkin mixture over them evenly. Top the puree with the other half of the pastry. Cut into 8 1-inch strips.
- Twist each strip twice and lay on the parchment paper lined sheet trays about 2 inches apart.
- Place the egg in a small bowl, add a splash of water and whisk to combine. Brush the twists with the egg wash.
- Sprinkle the coarse sugar on top. Bake for at 400 degrees F for 12-15 minutes until golden brown.
See how simple that is! How can you not want to whip up this Pumpkin Puff Pastry Twist Recipe! This Makes a lot so you can cut it in half if you like but, don’t! Double it if anything.
We serve these as breakfast and snacks because they go well with both, trust me sitting down with one of these and a cup of coffee is one of the best breakfasts ever.
But like I said we munch on these all day and have them as snacks, luckily my kids love pumpkin flavored desserts because I make way too many.
Some of my favorite pumpkin recipes include Pumpkin Pie (duh), Pumpkin Cream Cheese Muffins and Pumpkin Pie Dump Cake!
CAN I MAKE THESE WITH CRESCENT ROLLS?
Yes you can, they won’t have the same texture because they won’t puff up and get crispy like puff pastry does, but you can.
If do choose to use crescent rolls for this recipe I would recommend using the crescent roll dough sheets, I find that they are easier to work with rather than the regular ones.
The rest of the recipe should remain the same, bake at 400 degrees for about 20 minutes or less, until the dough is cooked and golden!
CAN I MAKE THESE IN THE AIR FRYER?
Absolutely! While these do work just perfectly fine in the oven you can whip out that air fryer and make this delicious dessert.
Follow the directions then heat your air fryer to 375 degrees F and place in your air fryer basket making sure to leave room between each one to puff up.
Fry them for about 8-10 minutes, turning halfway through the frying process until they appear golden and puffy.
My personal preference is to bake these since it gives the best in the crispiness department and it really doesn’t take long to make them, which is key to this recipe being one of my favorites.
We love dipping sauces for this recipe we have one included down in the recipe card that is a simple powdered sugar glaze that works perfectly with these Puff Pastry Twists.
Now they DON’T need a dipping sauce, but I mean the added sweetness is always something that is a nudge in the right direction.
HOW TO STORE:
Pumpkin Puff Pastry Twists need to be stored in an air tight container such as a ziptop bag or Tupperware container (our preference) otherwise they will get soggy with the moisture.
They should keep at room temperature for about 1 week.
You can also stick these I the refrigerator but that really won’t extend the life of this recipe much at all.
TIPS AND TRICKS:
- Make sure you use puff pastry sheets, they usually come in a 2 pack, we have bought the wrong ones before and it was not good.
- Don’t by shy with sprinkling these with sugar, it only makes them better.
- You can make these Puff Pasty Twists on parchment paper, tin foil or a pan sprayed well.
- You’ll want to remove these immediately to a wire rack to cool after baking.
- If you want you can cut these smaller in length and you can also make them thinner, we have done both and you just need to adjust the baking time a little, so keep your eye on them.
- To make them less crunchy you will just want to pull them out of the oven around 15 minutes instead of 20.
If you want an easy fun fall treat that is super simple to whip up and you’ll fall in love with then you need to make these Pumpkin Puff Pastry Twists immediately.
If you like this recipe you might also like:
If you’ve tried these PUMPKIN PUFF PASTRY TWISTS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Puff Pastry Twists
Ingredients
- 2 sheets puff pastry thawed
- 1/3 cup pure pumpkin puree
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/3 cup powdered sugar
- 1 large egg
- Splash of water
- 4 tsp coarse sugar
Glaze:
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 7 Tbs heavy cream
Instructions
- Preheat the oven to 400°F. Line baking sheet with parchment paper, set aside. In a small bowl add the pumpkin, cinnamon, vanilla, and powdered sugar, whisk to combine.
- Cut the puff pastry sheets down the middle to form four rectangles. On two of the rectangles, smooth the pumpkin mixture over them evenly. Top the puree with the other half of the pastry. Cut into 8 1-inch strips. Twist each strip twice and lay on the parchment paper lined sheet trays about 2 inches apart.
- Place the egg in a small bowl, add a splash of water and whisk to combine. Brush the twists with the egg wash. Sprinkle the coarse sugar on top. Bake for 12-15 minutes until golden brown. Remove to wire rack to cool.
- While the twists are baking, make the glaze by adding all of the ingredients into a medium-sized bowl and whisk to combine. Serve with the twists as a dip or drizzle over the top.
Notes
- Nutritional value is calculated with glaze.
- Make sure you use puff pastry sheets, they usually come in a 2 pack, we have bought the wrong ones before and it was not good.
- Don't by shy with sprinkling these with sugar, it only makes them better.
- You can make these Puff Pasty Twists on parchment paper, tin foil or a pan sprayed well.
- You'll want to remove these immediately to a wire rack to cool after baking.
- If you want you can cut these smaller in length and you can also make them thinner, we have done both and you just need to adjust the baking time a little, so keep your eye on them.
- To make them less crunchy you will just want to pull them out of the oven around 15 minutes instead of 20.
Nutrition
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