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