I feel like I'd be breaking some sort of unwritten food blogger rule if I didn't post an obligatory pumpkin recipe for Halloween. 😅 Soooo... here goes - my recipe for pumpkin twists.🎃 Just a warning though - this recipe might be more of a trick than a treat. 😳
The concept of a pumpkin twist is really simple. Stir together a simple pumpkin filling, spread it over a sheet of puff pastry, roll it up and bake it. The execution of my pumpkin twist proved to be really difficult though. The problem was in the baking. I just couldn't get the pastry dough baked to the point of light and flaky. The outside was golden and beautiful but the center was much too soft, undercooked and dare I say - mushy. 😬 (gasp)
My tip for you is that if you're going to make this pumpkin twist - bake it longer - a LOT longer than I did. I baked mine for 30 minutes at 400. When I make this again - and I WILL make this again - I'll try baking it for at least 45 minutes at 375.
1 large egg
2 teaspoons water
4 sheets puff pastry
1 cup canned pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 cup powdered sugar
1 Tablespoon milk
1 teaspoon vanilla extract
Shape the pastry into a circle by pulling the two ends together. Place on silpat lined baking sheets, brush with egg wash and sprinkle with sugar.
Bake 30-35 minutes at 400.
Whisk together powdered sugar, milk and vanilla extract. Drizzle over warm baked twists.
Just trying to keep it real on the blog today. Not every one of my recipes turns out to be a winner. Some of them are complete failures and some of them just need a little bit of revision - like this one. Normally, I try and do all of my recipe testing before I share it on the blog but in this case, I don't want you to miss out an opportunity to make this for Halloween. I really think that this would be a great addition to any Fall party - as long as you bake it properly. 😉
Like my page on facebook.
Follow me on Instagram