Pumpkin Pie Twists (Ready-to-Print Version)

Flaky pastry twists filled with spiced pumpkin puree, baked to golden perfection.

# What You’ll Need:

→ Pastry

01 - 1 sheet thawed puff pastry

→ Pumpkin Filling

02 - 120 ml canned pumpkin puree
03 - 3 tablespoons granulated sugar
04 - 1 tablespoon brown sugar
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ½ teaspoon ground ginger
08 - ¼ teaspoon ground cloves

→ Finishing

09 - 1 egg, beaten (for egg wash)
10 - Powdered sugar for dusting (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Roll the thawed puff pastry on a lightly floured surface to smooth out creases.
03 - In a medium bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves; mix until smooth.
04 - Spread the pumpkin mixture evenly over the pastry sheet, leaving a border around the edges.
05 - Fold the pastry sheet in half to enclose the filling and gently press down.
06 - Cut the folded pastry into 2.5 cm (1 inch) wide strips, then twist each strip several times to form spirals.
07 - Brush each twist with beaten egg to create a golden finish upon baking.
08 - Bake twists for 18-20 minutes until puffed and golden brown.
09 - Allow twists to cool slightly on a wire rack; dust with powdered sugar if desired before serving.

# Handy Tips:

01 - Ensure puff pastry is fully thawed before use for easier handling.
02 - Pumpkin pie spice can replace individual spices for convenience.
03 - A drizzle of caramel sauce enhances fall flavors.
04 - For crunch, sprinkle chopped nuts before folding the pastry.
05 - Store leftovers in an airtight container for up to 2 days; reheat as desired.

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