Flaky Sourdough Pumpkin Pie Twists
These flaky sourdough pumpkin pie twists combine buttery, crisp pastry with a sweet pumpkin pie filling flavored with brown sugar, cinnamon, and pumpkin pie spice. They are an easy fall dessert made with sourdough starter or discard and are perfect for serving with coffee, tea, or a creamy dip.
Equipment
- Large mixing bowl
- small mixing bowl
- Rolling Pin
- Pastry cutter or sharp knife
- Baking sheet
- Parchment paper
- Pastry brush
- Wire cooling rack
Ingredients
- 2 cups 250g all-purpose flour
- 1/2 teaspoon salt
- 1 cup 226g unsalted butter, very cold
- 1/2 cup 113g sourdough starter, cold
- 1/4 cup 60g ice water, as needed
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon water
- Whipped cream or cream cheese icing optional
Instructions
- Combine the flour and salt in a large bowl.
- Add the very cold butter and gently toss it through the flour, keeping small pieces of butter visible.
- Add the cold sourdough starter and mix gently until a shaggy dough forms.
- Add ice water gradually, only as needed, until the dough comes together.
- Shape the dough into a rectangle, wrap it, and refrigerate for 30 minutes.
- Mix the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in a small bowl.
- Roll the chilled dough into a rectangle on a lightly floured surface.
- Fold the dough into thirds, then roll it out again to create flaky layers.
- Spread the pumpkin filling over half of the dough.
- Fold the uncovered half over the filling and gently press the edges together.
- Cut the filled dough into 10-12 strips.
- Gently twist each strip and place the twists on a parchment-lined baking sheet.
- Whisk the egg with 1 tablespoon of water and brush the mixture over the twists.
- Refrigerate the shaped twists for 10-15 minutes if the dough has become soft.
- Bake at 400°F (200°C) for 18-22 minutes, until puffed and golden brown.
- Let the twists cool for several minutes before serving.
- Drizzle with cream cheese icing or serve with whipped cream, if desired.
