It was 60 degrees (aka fall weather) when I went out to go grocery shopping so I decided it’s fall which means pumpkin spice everything.
1 teaspoon water
1/2 cup pumpkin puree
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 sheet of puff pastry at room temperature
Step 1: Preheat the oven to 400 degrees. Whisk together the egg and water in a small bowl and set aside.
Step 2: In a small bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg and cloves until smooth.
Step 3: Slide the puff pastry into four equal size rectangles. Using a rolling pin, roll out each piece of puff pastry until approximately 5”x6”.
Step 4: Evenly spread 1 1/2 tablespoons of pumpkin mixture over the entirety of each piece of puff pastry and roll up on the shorter size (so the roll should be approximately 5” long).
Step 5: Use the image below for reference for the next steps. Slide the roll down the middle on the seam leaving 1 centimeter at the end uncut. Twist each piece to the outside so the inside of the roll is facing out. Twist together the two sides and them form into a circle.
Step 6: Place each pastry on a baking tray lined with parchment paper and brush on the egg mixture.
Step 7: Bake for 25-35 minutes until golden brown, then remove from the oven and eat fresh.