Article by Donovan Eniram
Video by Eve Romano
Hello everyone. Welcome to another episode of "A Dash of Donnie". As the holiday season is upon us, we folks over at a Dash of Donnie have decided to create something cheap, easy, and impressively delicious: pumpkin pie twists. These soft and buttery pumpkin crescent rolls are the perfect treat to satisfy everyone this thanksgiving, even those picky eaters. Sweet and pumpkin-y, these treats are a simple way to give thanks this month. Like always if you want our step-by-step recipe and commentary check out our video on the Minarets Press Youtube. With that said, let's get baking.
Pumpkin Pie Twist
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Servings: 10 to 12
Ingredients:
1 tube refrigerated crescent roll dough
½ cup pumpkin puree
¼ cup brown sugar
1 tbsp maple syrup
1 tsp pumpkin spice
2 tbsp melted butter
1 Tablespoon sugar
1/2 teaspoon cinnamon
OPTIONAL
whipped cream for dipping
pumpkin spice icing
Directions:
Preheat the oven to 375F. Line a baking sheet with parchment paper.
In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup, and pumpkin spice.
Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other.
Evenly spread the pumpkin mixture over one of the rectangles of dough.
Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.
Cut the dough into strips approximately 3/4 inch wide.
Transfer the strips to the parchment-lined baking sheet.
Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.
Brush melted butter generously over each twist.
Mix together the sugar and cinnamon then sprinkle evenly over each twist.
Bake at 375F for 8-11 minutes until golden brown.