Pumpkin Butter Puff Pastry Twist

Serves: Six | Prep: 10 min | Cook: 30 min

Ingredients:

Pumpkin Butter Puff Pastry Twist:
1 sheet puff pastry, thawed
1 cup Pumpkin Butter
1 egg
1 Tbsp coarse brown sugar
1/2 cup powdered/icing sugar
1 Tbsp maple syrup

Directions:

Dough:
Preheat oven 400F/200C and line a baking tray with baking paper.

Roll out the puff pastry and spread pumpkin butter evenly over the surface, leaving about a 1/2-inch border around the edges. Starting from the long side closest to you, roll the pastry up tightly, then cut the roll in half lengthwise. Beginning at the center of each piece, gently twist the two strips, then shape each twisted piece into a circle, pressing the ends together to seal. Carefully transfer the pastry circles to the prepared tray.

In a small bowl, whisk one egg with 1 Tablespoon of water to make an egg wash. Brush it over the pastry and sprinkle with coarse sugar. Bake for 30–35 minutes, or until the pastry is puffed and golden brown. Let it cool slightly before adding the glaze.

To make the glaze, whisk powdered sugar and maple syrup together in a bowl. Add water a teaspoon at a time, whisking until you reach your desired consistency. Drizzle over the cooled pastry before serving.

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