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Pumpkin Spice Danish Twists Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 77 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 twists 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Easy Twisted Pumpkin Spice Danish recipe combines flaky puff pastry with a creamy pumpkin spice filling, perfect for a cozy fall treat. Featuring warm spices like cinnamon, ginger, and nutmeg, along with pumpkin puree and cream cheese, these delicate twists are simple to prepare and bake to a golden perfection. Garnished with a buttery glaze and extra spice sugar, they make a delightful breakfast or snack option.

Ingredients

Scale

Spice Mix

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg

Filling

  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 6 ounces cream cheese, softened

Pastry and Topping

  • 2 sheets frozen puff pastry, thawed
  • 4 tablespoons butter, melted

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Make Pumpkin Spice Sugar: In a small bowl, combine the granulated sugar, cinnamon, ginger, and nutmeg. Stir well to evenly distribute the spices throughout the sugar mix.
  3. Prepare Pumpkin Mixture: In a separate small bowl, mix the pumpkin puree, vanilla extract, and 2 tablespoons of the pumpkin spice sugar mixture. Stir until smooth and well combined, creating a flavorful pumpkin filling.
  4. Assemble Puff Pastry Strips: Lay each sheet of thawed puff pastry flat on a clean surface. Evenly spread the softened cream cheese over each sheet, then spread the pumpkin mixture over the cream cheese layer. Cut each sheet lengthwise into 6 strips, about 1/2 inch wide. Fold each strip in half lengthwise to enclose the filling, then gently twist each strip several times. Place the twisted strips onto the prepared baking sheets. For a swirl effect, you can roll each twist into a coil instead. Don’t worry if some filling oozes out.
  5. Brush and Sprinkle: Generously brush each twist with the melted butter. Sprinkle evenly with the remaining pumpkin spice sugar mixture to add sweetness and spice.
  6. Bake Until Golden: Bake the pumpkin spice twists in the preheated oven for 20-25 minutes until they turn lightly golden and puffed.
  7. Serve Warm: Remove from oven and allow to cool slightly. Serve warm, optionally with a light dusting or sprinkle of coarse sugar for added texture and sweetness.

Notes

  • Make sure the puff pastry is fully thawed before working with it for easier handling and better texture.
  • For a dairy-free option, substitute cream cheese with a vegan alternative and use dairy-free butter.
  • These twists can be prepared in advance and baked just before serving for best freshness.
  • Adding coarse sugar on top before baking can give a delightful crunchy texture.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in the oven for best results.

Nutrition

  • Serving Size: 1 twist
  • Calories: 210
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://yumyy.com/pumpkin-spice-danish-twists-recipe/