Disneyland Pumpkin Twist Recipe

Ingredients

• 1 box puff pastry sheets
• 1 small can pumpkin pie mix
• 1 egg
• 1 tablespoon water
• 1-2 tablespoons of course sugar or sugar in the raw
•  1-2 teaspoons pumpkin pie spice

Instructions

Although additional instructions are below, I encourage you to watch this tutorial first, as a video is worth a thousand words.

1. Preheat the oven to 400 degrees. Set out the puff pastry dough to defrost so that it is not so cold that it breaks when you are trying to manipulate it. 

2.  Create the egg wash you will need for the end product by whisking one tablespoon of water and one egg in a bowl. 

3. Create sugar topping in a small bowl. I used one tablespoon of sugar in the raw and one teaspoon of pumpkin pie spice. Next time, I will likely splurge and get the course sugar mentioned in the video so it is sweeter.

4. For easy cleanup, line a baking sheet with parchment paper and then place one sheet of the puff pastry dough on top.


5. Open the can of pumpkin pie filling. Make sure to mix it well, as the filling at the top of the can is very runny. You will only need about 3-4 tablespoons of the filling to cover your dough. Next time, I will likely use pure pumpkin puree and add my own spices so that it isn’t quite as runny and so I can use the leftover unsweetened puree in other recipes.

6. Place the second sheet of puff pastry on top. 
7. I didn’t wait for my puff pastry dough to be completely defrosted (I’m impatient like that), so I had to deal with the “folds” from when it was in the package. I decided to make short, rather than long pumpkin twists and not fight those folds. (The long ones wouldn’t be practical for eating at home anyway.) I sliced down the fold lines using a pizza cutter and then slice each one again (long way).

8. Twist each strip as instructed in the video. You may want to wipe up any excess pumpkin leaking out from the sides of the strips. Keep in mind if you are making shorter twists like I made that you aren’t going to get as many turns into your twists.
9. Brush the egg wash onto each twisted strip and sprinkle with the sugar and pumpkin spice mixture. If you like your desserts super sweet, you will want to be liberal with the sugar and try to coat your twists all the way around–even on the bottom–as this is not a super sweet pastry.

10. Pop into the oven and bake for about 20 minutes. The key is that you want it to be lightly crispy on the outside and fully cooked on the inside. You may need to add a little extra time, so keep an eye on them.

11. Remove, cool and eat as your heart desires! They can be eaten room temperature, warm out of the oven or reheated for a few seconds in the microwave. I stored them wrapped in foil, but trust me when I tell you that needing to store them afterward will not be an issue you will likely have to deal with.

The Results!

• As I mentioned above, this is not a super sweet pastry and that being said, my kids couldn’t get enough of them! They were in seventh heaven and I didn’t feel the guilt of giving them something loaded with a crazy amount of sugar. 
• These definitely taste like the real thing and I think you are going to really love bringing this little bit of Disneyland magic into your home. 
• I think they would be a really lovely breakfast treat for Thanksgiving morning or nice with coffee after Thanksgiving dinner.