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DISNEYLAND® Resort Central Bakery
"Puff pastry twists with pumpkin and spices bake up light and crispy for a crowd-pleasing autumn treat."
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Ingredientsservings 512 cals
Original recipe yields 18 servings (6 twists)
- Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a medium bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.
- Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
- Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.
- Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling to make 3 filled pastries. Refrigerate filled pastries 15 minutes.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone mat.
- Working with one filled pastry at a time, cut into 1 1/2-inch strips.
- Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)
- Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.
- Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.
- Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.
- Cook's Note: To make pumpkin pie spice at home, combine 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, and 1 teaspoon ground allspice.
- Sanding sugar is larger, polished grains of sugar-about four times larger than those in granulated sugar. Because the sugar crystal grains are large and reflect light, they give off a "sparkling" affect. The large-grained sugar won't melt and disappear as it bakes, giving a nice crunch to dessert topping.
Per Serving: 512 calories; 31.5 g fat; 51.6 g carbohydrates; 6.5 g protein; 10 mg cholesterol; 242 mg sodium. Full nutrition