Pumpkin Twists (Print Version)

# Ingredients:

01 - 1 package (2 sheets) puff pastry, thawed.
02 - 1/2 cup canned pumpkin puree.
03 - 1/4 cup packed brown sugar.
04 - 1 teaspoon ground cinnamon.
05 - 1/4 teaspoon ground ginger.
06 - 1/4 teaspoon ground nutmeg.
07 - 1/8 teaspoon ground cloves.
08 - 1/4 teaspoon vanilla extract.
09 - 1 egg, beaten (for egg wash).
10 - 1/4 cup granulated sugar (for sprinkling).
11 - 1 teaspoon cinnamon (for sprinkling).

# Instructions:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
03 - On a floured surface, roll out the puff pastry sheets and cut each sheet into 4 equal squares.
04 - Spread a thin layer of the pumpkin mixture over each square.
05 - Fold each square in half to form a rectangle, then gently twist to create the 'twist' shape.
06 - Brush the twists with the beaten egg wash.
07 - In a small bowl, mix the granulated sugar and cinnamon, then sprinkle over the twists.
08 - Bake for 15-20 minutes, or until golden brown and puffy. Let cool slightly before serving.

# Notes:

01 - Serve warm with a drizzle of caramel sauce for added sweetness.
02 - These twists can be made ahead and reheated before serving for a quick treat.

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