A ‘Twist’ With Using Pumpkin.
If there’s one thing that we love during this time of year, it has to be the food! All those ghosts and spirits can take a hike if you place something delicious in front of us. Of all the sumptuous treats that the Disneyland Resort offers during this time of year to lure us away from all things scary, there’s one particular item that has got us wanting more.
The Pumpkin Twists are a new pastry from the master foodies at the Disneyland Resort Central Bakery that has come just in time for Halloween Time. Taking inspiration from the already famous twists that are offered in Fantasy Faire, these twists have been reimagined for the season thanks to a real pumpkin puree filling rolled up in a light sugary pastry!
We’ve had the twists a few times already and we think these twists will join the list of Disneyland foodie favorites due to its simplicity and flavor.
You can purchase the twists through the fall season at select locations throughout the Disneyland Resort…or you can make it yourself in the comfort of your cozy home using the official recipe below.
Pumpkin Twists
Makes 6
Ingredients:
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon plus 1 tablespoon pumpkin pie spice, divided
- 1 tablespoon instant pectin
- 1 cup pumpkin puree
- 3 (17.3-ounce) boxes (6 sheets) frozen puff pastry, thawed
- 1 egg
- 1 tablespoon milk
- 1/2 cup sanding sugar
Procedure:
- 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. Refrigerate filled pastry 15 minutes.
- Preheat oven to 400°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 Notes: 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” effect. The large-grained sugar won’t melt and disappear as it bakes, giving a nice crunch to dessert topping.
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Will you be trying the pumpkin twists anytime soon? How – buying them at Disneyland or making them yourself? If you’ve had them before, what are your thoughts on them? Comment below and share your thoughts!
