.

.

Saturday, October 19, 2019

pumpkin twist

I found this beautiful recipe and knew I needed to make it fast!
 
 
it is gorgeous...
 
 
but the recipe has issues, just read all the comments!
 
 
despite its key flaw I gave it a try...
 
 
and yes, is does not fully cook, about 25% never puffed up and became crispy... next time I make this I will not do the twist, I will just cut and crimp to expose all the pastry to the heat it needs to fully bake. I tweaked the recipe too, I added more pumpkin, used brown sugar and flavored my icing. despite not fully baking it was delicious and well worth making again ... and again!
 
puff pastry, one sheet per twist
can of pumpkin puree
1/2 cup brown sugar
pumpkin spice to taste
 
egg wash for browning
demerara sugar for finishing
 
spread 1/2 of mixture on puff pastry
roll the long way
cut in half long way leaving an inch connected
this is when you braid and pinch together
( I will try another shape so as not to overlap pastry...)
 
egg wash
sprinkle finishing sugar of your choice
 
bake at 375 for 30-35'
 
let rest 10'
 
mix powder sugar with ginger syrup
 drizzle icing
 

3 comments:

  1. OH my goodness that looks so delicious! Your photos are always beautiful. We were out in your neck of the woods a couple weeks ago. Enjoyed it so much! Hope to do a post on it soon! Happy Fall and thanks for sharing the recipe...I'm going to try!

    ReplyDelete
  2. Beautiful pictures, looks yummy. Thanks for posting.

    ReplyDelete
  3. It looks delicious and your photos are beautiful!

    ReplyDelete

welcome~