Spiral Pumpkin Twists with Maple Cream

Breakfast, Desserts, Thanksgiving

Spiral Pumpkin Twists with Maple Cream

I was haunted by this image from Pinterest for like a week straight. It’s so beautiful. A star made of layers of flakey puff pastry with ground cinnamon and chocolate weaved throughout. And, easy. So, so easy. Mainly because there’s not much to make—it’s just assembly!

This is the perfect thing for one of those nights or days when you’re invited totally last minute to a party or gathering and you need something fun and exciting and easy to put in the oven. This is the answer!

Spiral Pumpkin Twists with Maple Cream

Hopefully for the whole month of October and November, you’ll have a can of pumpkin in your pantry because it’s a rule during fall, not sure if you knew this.

I made this a few times because the first time I made this LA weather was actually terribly un-fall-like and the puff pastry was melting and didn’t puff up at all. Not to worry, the second time was a charm.

Spiral Pumpkin Twists with Maple Cream

Spiral Pumpkin Twists with Maple Cream

I paired it with a simple maple syrup whipped cream spiked with a dollop of creme fraiche for some added tang that goes so nicely with the buttery, flakiness.

Spiral Pumpkin Twists with Maple Cream
Spiral Pumpkin Twists with Maple Cream

Spiral Pumpkin Twists with Maple Cream

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Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Spiral Pumpkin:

  • 2 sheets of round puff pastry, defrosted in the fridge
  • 1/2 cup pure pumpkin puree
  • 3 tablespoons light or dark brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 large egg yolk

Maple Cream:

  • 1/2 cup heavy cream
  • 1 tablespoon creme fraiche
  • 2 teaspoons maple syrup

Directions

  • Preheat your oven to 400 degrees F. Place a piece of parchment on your work surface. (I find it easiest to assemble this on a piece of parchment and then move it to the baking sheet.) Unroll the first piece of puff pastry and lay it on the piece of parchment.
  • To a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice and salt. Spread the pumpkin puree, in an even layer, all over the (12-inch) round or puff pastry, like you would a pizza with marinara sauce, stopping about 1/2-inch from the edges. Place the second round of puff pastry on top, pressing it down slightly, pushing out any air bubbles.
  • At this point, since I was taking a bit of time, I found my puff pastry to be too soft to cut, so I transferred it to the freezer for 5 minutes. When I took it out, it was perfect. (If yours is flimsy, I suggest doing this, too.) Set a small drinking glass in the center of the puff pastry circle and start by cutting the pastry in 4, starting at the edge of the glass and going outward. Then slice each quarter into 2. And then cut each eighth into 3. You should end up with about 24 twists, but really you'll be ok as long as you don't make the twists too big.
  • Twist each strip gently, starting at the center and then working your way outward, giving the twist support the entire time, to avoid breakage. I gave each strip about 5 to 6 turns. Repeat with the remaining strips. If the ends are jagged, feel free to take a sharp paring knife and trim the ends. Remove the glass and brush the entire thing with egg yolk and transfer to the freezer to chill for 10 minutes. Then bake for 15 to 20 minutes, until evenly golden brown.
  • Meanwhile, in a stand-up mixer (you can also use a hand-mixer), combine the heavy cream, creme fraiche and maple syrup. Beat until soft peaks form, about 1 to 2 minutes. Serve alongside the spiral twists.

Notes

1. The brand of puff pastry I love using for this is called White Toque; mainly because it's an all-butter puff pastry AND the sheets are already round and ready to go!
2. You may be using a different brand of round puffy pastry that might not measure 12-inches like mine. Use your best judgement in terms of adding the pumpkin puree. It might be too much if your puff pastry rounds are smaller, resulting in a super messy assembly. The layer of pumpkin puree should be on the thinner side so puree doesn't ooze out of the sides.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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81 Comments

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  • Reply Nina November 25, 2017 at 6:40 am

    I did it and it looks amazing – thank you for that amazing recipe, Adrianna!

  • Reply Eden Passante September 22, 2016 at 9:18 am

    Yum! So pretty and sounds amazing! Gotta love pumpkin and maple this time of year!

  • Reply noida June 5, 2016 at 4:30 am

    I finally made this for a party yesterday and it was an instant hit 🙂 I put only nutella inside since I didn’t have much time to make a more complicated filling, but next time I might add some almond flakes or maybe try a savory option. Anyway, it’s a great idea. Thank you for this inspiration 🙂

    • Reply Adrianna Adarme June 5, 2016 at 6:17 pm

      yayyy!!! im posting a new one tomorrow, can’t wait! nutella sounds amazing.

      • Reply noida June 6, 2016 at 2:47 am

        It was indeed very tasty 🙂 Thanks again 🙂

  • Reply Cesar B November 15, 2015 at 9:43 pm

    Can this be made with pie crust dough, or does it have to be puff pastry?

  • Reply Hannah November 10, 2015 at 8:26 am

    This looks beautiful! Cannot wait to try it. In your second paragraph you talk about chocolate in this pastry but I don’t see it in the recipe anywhere. Am I missing something?

    • Reply Adrianna Adarme November 10, 2015 at 11:25 am

      The recipe that I was inspired by was chocolate and cinnamon. The one I created is different from that but you could add nutella to this or another type of chocolate spread–I bet it would be delicious!

  • Reply Natalie November 5, 2015 at 9:10 am

    Could this be made using a regular pie crust recipe instead of the puff pastry?

    • Reply Adrianna Adarme November 5, 2015 at 10:00 am

      I think a few people have tried it with mixed results. I really recommend the puff pastry for ultimate deliciousness/flakiness.

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