Pumpkin Pastry Twists

Name: Pumpkin Pastry Twists
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 15 twists
Ingredients: One 17.3-ounce box (2 sheets) frozen puff pastry, thawed; 4 tablespoons pumpkin pie filling (not pumpkin puree); 1 large egg yolk; Cinnamon sugar for sprinkling, optional; Pumpkin or apple butter, for dipping

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Level: Easy

Total: 35 min
Active: 15 min

Yield: 15 twists

Level: Easy

Total: 35 min
Active: 15 min

Yield: 15 twists

Ingredients

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One 17.3-ounce box (2 sheets) frozen puff pastry, thawed

4 tablespoons pumpkin pie filling (not pumpkin puree)

1 large egg yolk

Cinnamon sugar for sprinkling, optional

Pumpkin or apple butter, for dipping

Directions

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Spread 1 sheet thawed puff pastry with the pumpkin pie filling. Top with the second puff pastry sheet and press the edges together to seal. Cut the stacked pastry into 1/2-inch-thick lengths and transfer them to the prepared baking sheets. Make an egg wash by beating the egg yolk with 1 tablespoon water. Twist each piece of pastry and brush with egg wash. Bake until golden brown and fragrant, about 20 minutes. Sprinkle with cinnamon sugar, if using, and serve with pumpkin or apple butter for dipping.