Puffed Pastry Pull Apart Pumpkin Twist 

This recipe for a puffed pastry pull apart pumpkin twist is simple to make yet, looks elegant and definitely tastes divine.  Made with simple ingredients for a most delectable dessert anytime. You’ll wow your family and friends at holiday time.

 

With only a handful of simple ingredients, you have a most delicious dessert that’s also a showstopper.

Great for any dessert table especially a holiday dessert table.

Using store bought puffed pastry makes this so easy to prepare in no time at all.

Comes out flaky and filled with the most wonderful  scent coming from the lightly spiced pumpkin filling. A lot of times we don’t cut it up, we eat like a pull apart bread. 

Everyone will love this puffed pumpkin pastry twist for sure.

I hope after you make one of these beauties your first time, you’ll see how easy the recipe is and of course how delicious that you’ll wan to make it for any or no occasion at all. 

Puffed Pastry Pull Apart Pumpkin Twist

Yields: about 4 to 6 servings

What you’ll need to make your own puffed pastry Pull Apart pumpkin twist…

 

Ingredients:

• 2  boxes puff pastry sheets
• 1 large egg
• 2 tsp cold water
• 1 cup canned pumpkin puree, not pumpkin pie filling
• 1/4 cup granulated sugar
• 1/4 cup plus 2 tbsp packed light brown sugar
• 1 1/2 tsp pumpkin pie spice or you can use cinnamon but, the pumpkin pie spice really gives a wonderful flavor to the pumpkin
• 1/2 tsp vanilla extract
• 1/8 tsp sea or kosher salt

Step by Step…

 

 

Here’s how it’s made…

 

Directions:

1. Thaw puffed pastry.
2. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. In a large bowl, mix together pumpkin, sugars, vanilla extract, and salt. Set aside.
4. small bowl, mix together the egg and cold water.
5. Place a sheet of puff pastry onto a piece of parchment paper.
6. Spread about 1/4 C of the pumpkin mixture onto the puff pastry sheet.
7. Roll the puff pastry sheet into a log.
8. Using a sharp knife, cut down the center of the puff pastry sheet, leaving 1 1/2 inch not cut at the top.
9. Twist the two pieces into a braid by folding them over each other.
10. Twist the pastry into a circle and connect the ends by pressing them together, place on prepared cookie sheet.
11. Repeat steps with remaining pastry sheets.
12. Brush egg mixture onto each pumpkin twist.
13. Bake in the preheated oven for 35 minutes or until golden brown.
14. Remove from oven and allow to cool for 5-10 minutes.

 

 

Enjoy the deliciousness!

Before leaving, check out a few more delicious pumpkin recipes…

White Chocolate Pumpkin Cookies

Cranberry Chocolate Chip Pumpkin Bread

Small Batch Baked Pumpkin Donuts

 

Print recipe below

Thanks for stopping by today.

I hope you enjoy this delicious and beautiful puff pastry dessert as much as my family and I do.

Please stop back again soon, there are so many more recipes to see both sweet and savory.

To save this or any of your favorite recipes, pin them on Pinterest. It’s a great way of saving and collecting recipes for later on.

Before leaving, scroll up to print out todays recipe that’s in the recipe box.

Bye for now…