Ingredients

The following ingredients have 8 Servings
  • 2 sheets puff pastry ((thawed))
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree ((canned, 100% pumpkin puree - not pumpkin pie filling. 1 cup, not the entire can.))
  • 1/2 cup chopped pecans
  • 1 large egg
  • splash of milk
  • 1 tablespoon decorator's sugar
  • 1 cup powdered sugar
  • 1 tablespoon whole milk
  • 1/4 teaspoon vanilla

Instruction

  • Preheat the oven to 375°F. Line a sheet tray with parchment paper; set aside.
  • In a small bowl stir together the sugar and pumpkin pie spice until combined, set aside.
  • Roll out the puff pastry, working with one sheet at a time, on a lightly floured clean work surface to a 10x14 inch rectangle.
  • Spread 1/2 cup of the pumpkin puree over the pastry, leaving a 1/2-inch border around the edges. Sprinkle 1/2 of the sugar mixture all over. Sprinkle half of the pecans on top.
  • Start at one of the longer sides and roll tightly into a long log.
  • Place on the parchment-lined baking sheet. Repeat with the second pastry and fillings.
  • Taking kitchen shears or knives, make slits in the log about 1/2-inch apart. Cut about 3/4 of the way through, leaving the bottom intact. Fan out the top piece then go down the log and alternating between each piece, press it over to the side. It should look like a zig-zag pattern. Fan out the bottom piece.
  • In a small bowl whisk together the egg and milk. Brush the pastries all over with the egg wash. Sprinkle the decorator’s sugar on top.
  • Bake for 18-20 minutes until golden brown.
  • While the pastry is baking, make the glaze by whisking together the powdered sugar, milk, and vanilla in a small bowl. Adjust quantities to get the desired consistency, if necessary.
  • Let the pastry cool on the sheet tray for about 15 minutes before serving. Serve with the glaze as a dip or drizzle it on top.
  • NOTE: For visual help, refer to the pictures within the article.