Spiral Pumpkin Twists with Maple Cream

in Breakfast, Desserts

Spiral Pumpkin Twists with Maple Cream

I was haunted by this image from Pinterest for like a week straight. It’s so beautiful. A star made of layers of flakey puff pastry with ground cinnamon and chocolate weaved throughout. And, easy. So, so easy. Mainly because there’s not much to make—it’s just assembly!

This is the perfect thing for one of those nights or days when you’re invited totally last minute to a party or gathering and you need something fun and exciting and easy to put in the oven. This is the answer!

Spiral Pumpkin Twists with Maple Cream

Hopefully for the whole month of October and November, you’ll have a can of pumpkin in your pantry because it’s a rule during fall, not sure if you knew this.

I made this a few times because the first time I made this LA weather was actually terribly un-fall-like and the puff pastry was melting and didn’t puff up at all. Not to worry, the second time was a charm.

Spiral Pumpkin Twists with Maple Cream

Spiral Pumpkin Twists with Maple Cream

I paired it with a simple maple syrup whipped cream spiked with a dollop of creme fraiche for some added tang that goes so nicely with the buttery, flakiness.

Spiral Pumpkin Twists with Maple Cream
Spiral Pumpkin Twists with Maple Cream

Spiral Pumpkin Twists with Maple Cream

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

    Spiral Pumpkin:
  • 2 sheets of round puff pastry, defrosted in the fridge
  • 1/2 cup pure pumpkin puree
  • 3 tablespoons light or dark brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 large egg yolk
  • Maple Cream:
  • 1/2 cup heavy cream
  • 1 tablespoon creme fraiche
  • 2 teaspoons maple syrup

Directions

  1. Preheat your oven to 400 degrees F. Place a piece of parchment on your work surface. (I find it easiest to assemble this on a piece of parchment and then move it to the baking sheet.) Unroll the first piece of puff pastry and lay it on the piece of parchment.
  2. To a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice and salt. Spread the pumpkin puree, in an even layer, all over the (12-inch) round or puff pastry, like you would a pizza with marinara sauce, stopping about 1/2-inch from the edges. Place the second round of puff pastry on top, pressing it down slightly, pushing out any air bubbles.
  3. At this point, since I was taking a bit of time, I found my puff pastry to be too soft to cut, so I transferred it to the freezer for 5 minutes. When I took it out, it was perfect. (If yours is flimsy, I suggest doing this, too.) Set a small drinking glass in the center of the puff pastry circle and start by cutting the pastry in 4, starting at the edge of the glass and going outward. Then slice each quarter into 2. And then cut each eighth into 3. You should end up with about 24 twists, but really you'll be ok as long as you don't make the twists too big.
  4. Twist each strip gently, starting at the center and then working your way outward, giving the twist support the entire time, to avoid breakage. I gave each strip about 5 to 6 turns. Repeat with the remaining strips. If the ends are jagged, feel free to take a sharp paring knife and trim the ends. Remove the glass and brush the entire thing with egg yolk and transfer to the freezer to chill for 10 minutes. Then bake for 15 to 20 minutes, until evenly golden brown.
  5. Meanwhile, in a stand-up mixer (you can also use a hand-mixer), combine the heavy cream, creme fraiche and maple syrup. Beat until soft peaks form, about 1 to 2 minutes. Serve alongside the spiral twists.

Notes

1. The brand of puff pastry I love using for this is called White Toque; mainly because it's an all-butter puff pastry AND the sheets are already round and ready to go!

2. You may be using a different brand of round puffy pastry that might not measure 12-inches like mine. Use your best judgement in terms of adding the pumpkin puree. It might be too much if your puff pastry rounds are smaller, resulting in a super messy assembly. The layer of pumpkin puree should be on the thinner side so puree doesn't ooze out of the sides.

http://acozykitchen.com/spiral-pumpkin-twists/

{ 74 comments… read them below or add one }

Karin October 2, 2015 at 12:49 am

That looks so pretty! I can imagine that being a major hit when brought to a party. Nice!

Reply

Kristina October 2, 2015 at 12:51 am

This is awesome. It looks so elaborate, but it is indeed so easy. I love that you can just tear appart the “sticks” this is great when you’re entertaining. I will have to remember it, maybe also try other filling (I’m thinking about spinach and cheese and a sprinkle of fleur de sel on top). Thanks for the idea!

Reply

Adrianna Adarme October 2, 2015 at 7:07 am

I’ve been dreaming about savory options like ham and cheese with a bit of mustard. I’m so excited to do this over and over!

Reply

Medeja October 2, 2015 at 2:04 am

Wow! So beautiful and creative!

Reply

Tori October 2, 2015 at 4:24 am

This looks gorgeous! The perfect fall treat to impress the guests!

Reply

Katrina @ Warm Vanilla Sugar October 2, 2015 at 5:44 am

Whoa girl, so dang pretty! I mean, that filling?! Amazing.

Reply

Aysegul October 2, 2015 at 6:47 am

This is truly beautiful & GENIUS!
Perfect way to celebrate autumn.. Cheers!

Reply

Mollie October 2, 2015 at 6:59 am

Whoa girl, whoa. These look absolutely INSANE!!

xoxo Mollie
http://www.molliebellezza.com

Reply

Mary Frances October 2, 2015 at 7:08 am

You are so talented!! Now I know what’s gonna keep me busy this weekend :)

Reply

Laura (Blogging Over Thyme) October 2, 2015 at 7:16 am

I LITERALLY CANNOT HANDLE THIS.

Reply

Adrianna Adarme October 2, 2015 at 7:41 am

Hahaha.

Reply

Shelly @ Vegetarian 'Ventures October 2, 2015 at 7:19 am

This is gorgeous! Crazy how something with such simple ingredients can be so inventive and epic!

Reply

Adrianna Adarme October 2, 2015 at 7:41 am

Right! And one of them is store-bought. It did take a bit of time to assemble but was well worth it AND so easy.

Reply

Meredith October 2, 2015 at 7:47 am

This is perfect! I have a party on Saturday and I’ll definitely be bringing this. I’m not a pumpkin fan, but since everyone else is, it’ll be a huge hit!

Reply

Ashley Nathalie October 2, 2015 at 7:58 am

Ahh! Que Cute! I love this!

Reply

Sydney | Modern Granola October 2, 2015 at 9:02 am

This is amazing. It looks fun to make too! Imagine serving this with pesto in the middle for appetizers at a holiday party, or with nutella… so cool!

Reply

Sandy October 2, 2015 at 9:04 am

Should this be served warm or could I make it hours in advance???

Reply

Adrianna Adarme October 2, 2015 at 1:01 pm

It can be served both ways: warm, straight from the oven or room temperature. I prefer it warm! You can always warm it up just before serving too.

Reply

Michelle @ Hummingbird High October 2, 2015 at 9:23 am

Whoa, this is so cool!!

Reply

Rachel October 2, 2015 at 9:29 am

Woah. This looks SO magical. Also, love how simple the list of ingredients is. Can’t wait to try it!

Reply

Ann Godfrey October 2, 2015 at 11:46 am

I think this is a great recipe for a group of kids to do…..It iooks like a big sun.

Reply

Ann Godfrey October 2, 2015 at 11:55 am

Hello. I have never heard of this particular puff pastry. I did look it up. Do you place orders and have the puff pastry boxes delivered to your house?

Thanks,
Ann

Reply

Adrianna Adarme October 2, 2015 at 1:00 pm

I got this at Whole Foods. But even if you got a type of puff pastry that had two square sheets, I feel like that would also work!

Reply

Cindy October 2, 2015 at 12:19 pm

This is like the pastry version of the springy, Victorian curls I always wanted when I was a kid. Mean, I REALLY want it.

Reply

Rebecca October 2, 2015 at 2:01 pm

Bringing the A game! I love recipes that look like a ton of work but are actually really easy. Spinach gruyère twists??

Reply

Rebecca October 2, 2015 at 2:10 pm

Ooh, and apple cinnamon with hard sauce…

Reply

Lin October 2, 2015 at 3:17 pm

Such a beautiful recipe. I love cooking with puff pastry as it looks so elegant but is usually so easy to work with. I have not heard of the brand you used and looked it up on the Internet but it did not show where it can be purchased. I will check our Whole Foods. Thank you for sharing this wonderful recipe and enjoy your weekend.

Reply

Nicole @ Young, Broke and Hungry October 2, 2015 at 4:24 pm

I adore simple yet elegant recipes like this one!

Reply

Dorian October 3, 2015 at 3:25 am

thank you a lot ! your recipe and your photos are scrumptious!!! I look forward to October the 6th to discover your book!

Reply

Adrianna Adarme October 3, 2015 at 10:44 am

Thank you Dorian. SO SWEET!

Reply

Ashley October 3, 2015 at 7:16 am

This is such a unique dessert! I’m not sure I have the patience for making it but it is certainly pretty to look at.

Reply

Oat&Sesame October 3, 2015 at 10:43 am

I love that it resembles a the sun – rays and all! We need all the sun we can get as the days get shorter! I bet the sun never tasted so yummy!

Reply

Becca | Spices and Spatulas October 3, 2015 at 12:17 pm

CANNOT get over how amazing this looks, oh my god. I want to go into my kitchen and make one right this second. Thanks for the inspiration! xo

Reply

Claudia | The Brick Kitchen October 4, 2015 at 10:35 pm

That is such a cool spiral, I love it!! I imagine you could fill it with just about anything, but pumpkin is so perfect for autumn. Lovely photos of you making it too <3

Reply

judy ponto October 4, 2015 at 11:05 pm

i don,t know where to find creme fraiche. most sites i looked up gave a recipe that had to sit for 12 hours before using. can,t i just buy this at a store? thank you

Reply

judy ponto October 4, 2015 at 11:07 pm

i don,t know where to find creme fraiche. most sites i looked up gave a recipe that had to sit for 12 hours before using. can,t i just buy this at a store? thank you

Reply

Adrianna Adarme October 4, 2015 at 11:17 pm

You can absolutely buy it. I buy mine at Trader Joe’s. It’s usually about $3 a container!

Reply

judy ponto October 4, 2015 at 11:10 pm

i am sorry i sent this duplicate times, i am new to the internet, and i wasn,t sure if i did it right the first couple of times. any help will be appreciated by this senior citizen.

Reply

Adrianna Adarme October 4, 2015 at 11:18 pm

No worries, Judy! Thanks for reading. :)

Reply

Britta October 5, 2015 at 3:37 am

HI, just one question, I live in Spain and how can I make DIY pumpkin puree?
and what are the ingredients of Pumpkin spice?
I would really like to try this one!!
Thanks

Reply

Adrianna Adarme October 5, 2015 at 8:13 am

Yes! You can roast any squash whether it be acorn squash or pumpkin or delicata in the oven. You’ll want to cut it in half and put it flesh side down onto a baking sheet and then put in the oven at 400 degrees for about 30 minutes. After the squash is done cooking, you can scoop out the seeds and discard them. Put the flesh in a food processor and pulse until very smooth. There’s your puree! The pumpkin spice is super easy. To make it, follow this recipe:

http://acozykitchen.com/how-to-make-pumpkin-pie-spice/

Reply

Britta October 5, 2015 at 12:31 pm

Thanks a lot!

Reply

sophie|A Kitchen In Uganda October 5, 2015 at 4:08 am

These twist look amazing and super creative! Thanks for sharing.

Reply

Aimee October 5, 2015 at 7:43 am

Stunning!

Reply

Alannie October 5, 2015 at 9:01 am

hello Adianna! great recipe, great result! bravo!et thank you …

Reply

Lily | Kale & Caramel October 5, 2015 at 11:33 am

Love love LOVE this, A! So gorgeous. So perfectly autumnal.

Reply

Gaby Dalkin October 5, 2015 at 4:36 pm

this is SO beautiful! what a great dish for a party

Reply

Shikha @ Shikha la mode October 5, 2015 at 9:02 pm

This looks incredible!!

Reply

Mary an scully October 6, 2015 at 6:53 pm

where can I buy round puff pastry

Reply

Adrianna Adarme October 6, 2015 at 10:39 pm

At the grocery store in the frozen section!

Reply

Jess October 7, 2015 at 7:35 am

1/2 cup of pumpkin puree would amount to very little pumpkin in each twist. I’m a pumpkin lover; Could the pastry take any more than that, or would it likely ooze out and burn?

Reply

Adrianna Adarme October 7, 2015 at 1:58 pm

I don’t think it’ll burn but I do think it’ll ooze out and make it really hard to twist the spirals. But you can add more if you like!

Reply

Emily | Robust Recipes October 8, 2015 at 8:07 am

How gorgeous! Such a fun concept too!

Reply

Caroline October 8, 2015 at 9:35 am

Hello!

I work at White Toque and received a few inquiries into where our puff pastry can be purchased. If you’re interested, you can buy it through either of the following websites:

Frenchery – https://www.grubmarket.com/search?searchString=white%20toque
Eurofood Depot – https://www.eurofooddepot.com/2-butter-puff-pastry-rolls-pate-feuilletee-1lb-460g-france-eurofood-depot-san-diego-french-grocery-french-food.html

Enjoy :)

Reply

Adrianna Adarme October 8, 2015 at 9:36 am

Oh amazing! I loooove your puff pastry. I love that it’s round. And I love that it’s all butter. Are you carried in Whole Foods nationwide (that’s where I purchased it)?

Reply

Caroline October 8, 2015 at 9:42 am

Hi Adrianna,

I’m so glad to hear that! This product isn’t carried nationwide in Whole Foods, but you can purchase it at Bristol Farms or Eurofood Depot.

Reply

Caroline October 8, 2015 at 9:38 am

If anyone is interested in purchasing the puff pastry at a store location, they can be found at the following locations:

The Gourmet Corner in San Mateo, CA
Crossroads World Market in Palo Alto, CA
French Grocery Store in San Diego, CA

Reply

Ashley@blondegirlcravings.com October 12, 2015 at 2:55 pm

This is INSANELY beautiful. So pretty that I might get ticked off when someone decides to start tearing it apart!

Reply

Ophelie's Kitchen Book October 17, 2015 at 11:42 am

Gorgeous pie & twist, look so delicious :-)

Reply

Robyn M. October 17, 2015 at 1:18 pm

Can you give an estimate of the size of pastry rounds you use? We don’t have the brand you like–or actually any pre-cut round puff pastry around here. I didn’t have a good guess, so I used about 9.5″, which seems like it was way too small–there was too much filling for the pastry. It still came out okay, but boy was it a mess going in!

Reply

Adrianna Adarme October 17, 2015 at 1:23 pm

Ahh! I thought they’d all be the same size. Damn. Mine were 12-inches. I’m going to add this to the recipe. Thanks for the feedback. Sorry it gave you a bit of trouble. Happy it still turned out tho!

Reply

Robyn M. October 17, 2015 at 1:25 pm

Oh my! Yeah, that would’ve made a big difference. No matter, still came out pretty & tasty. Although putting an egg glaze on that sucker was a lost cause. =) For anyone who can’t find that size, you can roll out the squares to the right size and cut it–it’s a little thin, but that probably would make it even easier to manage.

Reply

Taryn October 19, 2015 at 8:33 pm

Could I bake this the night before I need it? I’d love to take it in to my coworkers (so they can prevent me from eating the whole thing, lol), but don’t have time for this kind of assembly and baking in the morning before work.

Reply

Adrianna Adarme October 19, 2015 at 8:44 pm

Oh yeah! I think it keeps pretty well. I would just let it cool down completely (this part is important or else it’ll give off heat and make it soft instead of crispy and flaky) and then store it in an airtight container.

Reply

Adrianna Adarme October 19, 2015 at 8:45 pm

Oh and I definitely agree with you about not wanting to assemble it in the morning before work. It’s one of those things that doesn’t feel like it takes a ton of time when you have no where to go but it takes FOREVER if you’re on a time limit.

Reply

Dale October 24, 2015 at 5:25 pm

This looks great… I also like the idea of a savory version. I’m going to mess around and report back
Thank you ! Dale

Reply

Natalie November 5, 2015 at 9:10 am

Could this be made using a regular pie crust recipe instead of the puff pastry?

Reply

Adrianna Adarme November 5, 2015 at 10:00 am

I think a few people have tried it with mixed results. I really recommend the puff pastry for ultimate deliciousness/flakiness.

Reply

Hannah November 10, 2015 at 8:26 am

This looks beautiful! Cannot wait to try it. In your second paragraph you talk about chocolate in this pastry but I don’t see it in the recipe anywhere. Am I missing something?

Reply

Adrianna Adarme November 10, 2015 at 11:25 am

The recipe that I was inspired by was chocolate and cinnamon. The one I created is different from that but you could add nutella to this or another type of chocolate spread–I bet it would be delicious!

Reply

Cesar B November 15, 2015 at 9:43 pm

Can this be made with pie crust dough, or does it have to be puff pastry?

Reply

noida June 5, 2016 at 4:30 am

I finally made this for a party yesterday and it was an instant hit :) I put only nutella inside since I didn’t have much time to make a more complicated filling, but next time I might add some almond flakes or maybe try a savory option. Anyway, it’s a great idea. Thank you for this inspiration :)

Reply

Adrianna Adarme June 5, 2016 at 6:17 pm

yayyy!!! im posting a new one tomorrow, can’t wait! nutella sounds amazing.

Reply

noida June 6, 2016 at 2:47 am

It was indeed very tasty :) Thanks again :)

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: