Description

This Pumpkin Twist Pastry is a delightful fall-inspired treat featuring flaky puff pastry filled with a sweet, spiced pumpkin and cream cheese mixture. Perfect as a festive dessert or cozy snack, it combines warm spices like cinnamon, nutmeg, and ginger with creamy pumpkin puree wrapped in golden, buttery layers of puff pastry. The twisted design not only looks impressive but creates the perfect balance of crispiness and soft filling in every bite.

Ingredients

Scale

Pastry

1 sheet puff pastry (store-bought or homemade)

Filling

1/2 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup cream cheese, softened

Finishing

1 tablespoon butter, melted
1 egg (for egg wash)
Powdered sugar (for dusting, optional)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
Make the filling: In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix these spices and sugar into the pumpkin until well incorporated, then stir in the softened cream cheese until the mixture is smooth and creamy.
Prepare the pastry: Lightly flour your work surface and roll out the puff pastry sheet. Spread the pumpkin mixture evenly along the center, leaving about a 1-inch border on each side to allow for folding and twisting.
Score the pastry sides: Using a sharp knife, cut diagonal slits approximately 1 inch apart along both sides of the pastry sheet, making sure to leave the center section with the filling intact.
Create the twist: Carefully fold alternating strips of pastry over the filling from one side to the other, crossing them in the center to create an attractive twisted pattern that holds the filling inside.
Apply glaze: Brush the top of the pastry with melted butter to add richness, then beat the egg and brush the egg wash over the entire pastry. This will help achieve a shiny, golden-brown crust once baked.
Bake: Place the pastry on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed, crisp, and golden brown.
Cool and serve: Allow the pastry to cool slightly on a wire rack before dusting with powdered sugar, if using. Slice into portions and serve warm for the best flavor and texture.

Notes

Ensure your cream cheese is softened to room temperature to easily combine with the pumpkin filling.
For an extra crunch, sprinkle some chopped pecans or walnuts on the pumpkin mixture before folding the pastry strips.
Serve this pastry warm for the best taste, but it can be stored at room temperature for up to 1 day in an airtight container.
If puff pastry is frozen, thaw it completely before attempting to roll and twist.
Use parchment paper to prevent sticking and facilitate easy transfer of the pastry to the baking sheet.
For a dairy-free variation, substitute cream cheese with a vegan cream cheese alternative.