‘Tis the season for baking and even more baking. Pumpkin has almost worn its welcome, but with Thanksgiving just days away, there is still time to squeak a few more squash-themed recipes in. These swirls are easy to assemble and perfect for unexpected guests, Thanksgiving breakfast, or a black Friday sugar rush.
I did use homemade puff pastry here, which I highly recommend. Store bought will work fine, but the taste of homemade is far superior. I used the recipe from Sarabeth’s Bakery, an excellent cookbook.
- ½ cup pumpkin puree
- 1/3 cup sugar
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Good pinch of salt
- 1 tablespoon butter, melted
- Granulated sugar (for sprinkling and rolling)
- 1 sheet of puff pastry
Put the pumpkin, sugar, maple syrup, cinnamon, ginger, nutmeg, and salt in a sauce pan over medium heat, and cook for about 10 minutes, until the pumpkin mixture is thick and shiny. Set aside to cool. Preheat your oven to 350.
Using a pastry brush, brush the wells of a muffin tin with the melted butter. Generously sprinkle the wells with granulated sugar, so they are fully coated.
Lightly flour your work surface, and roll the puff pastry into an 8 x 20 inch rectangle. Using a spatula or butter knife, spread the pumpkin mixture over the puff pastry, leaving about an inch border. Starting with the long side, roll the pastry into a tight log.
Pinch seams together and place the seam side down. With a serrated knife or a sharp scissors, cut the roll into 12 equal pieces. Place the pieces into the prepared muffin tin.
Bake the swirls until puffed, golden brown, and firm to the touch, about 20-25 minutes. Allow to cool for 2 minutes, then flip the swirls onto a wire rack. When they are cool enough to handle, roll them in more granulated sugar, shaking off any excess. Best if eaten within a few hours.