Description
Pumpkin Twist Pastry is a sweet, flaky pastry filled with a spiced pumpkin filling and twisted into a beautiful shape, perfect for fall. The dough bakes to a golden crisp, while the pumpkin filling provides a creamy and flavorful bite that’s sure to satisfy your pumpkin cravings.
Ingredients
Scale
- 1 package (8 oz) refrigerated crescent roll dough
- 1/2 cup canned pumpkin puree
- 1/4 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent dough on a flat surface. Pinch the seams together to form one large rectangle.
- In a small bowl, mix together pumpkin puree, cream cheese, powdered sugar, cinnamon, nutmeg, ginger, and vanilla until smooth and well combined.
- Spread the pumpkin filling evenly over the crescent dough, leaving about a 1-inch border around the edges.
- Carefully fold the dough into a twisted shape by bringing the long sides together and pinching the ends to seal.
- Brush the top with the beaten egg for a golden finish.
- Bake for 18–20 minutes or until the pastry is golden brown and cooked through.
- Let the pastry cool slightly before dusting with powdered sugar and serving.
Notes
- For extra flavor, add a pinch of cloves or allspice to the pumpkin filling.
- Serve with a drizzle of cream cheese glaze or caramel sauce for added sweetness.
- Can be made ahead—just store in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 pastry
- Calories: 180
- Sugar: 10g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin pastry, fall dessert, twisted pastry, pumpkin twist, flaky pastry