Author Notes
This recipe is a bit of an improvisation inspired by this post {http://www.thevanillabeanblog.com/2015/11/pumpkin-spice-braided-brioche-knots.html} from the Vanilla Bean Blog! Instead of brioche dough, I used storebought puff pastry sheets. —Ashley
Ingredients
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2
puff pastry dough sheets
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4 tablespoons
butter, melted
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pumpkin pie spice, to taste
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cinnamon, to taste
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granulated sugar, to taste
Directions
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Preheat the oven to 350F. Unfold your pastry dough and melt the butter.
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Spread melted butter over entire pastry sheet. Sprinkle with pumpkin pie spice, cinnamon, and sugar until covered.
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Cut sheet of dough into six strips, approximately one inch wide each. Pair the strips off and fold one on top of the other so that the spices and sugar sides are in the center and the plain sides face out. Pinch the ends so that you now have three strips per sheet of dough.
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Twist the strip into a spiral, then join the ends of the dough together to make a circular, wreath shape. Tuck any excess end-dough around the edge of the pastry to prevent separation during baking.
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When you have six pastries, place on a parchment paper-lined cookie sheet. If you like, drizzle with a bit more melted butter and granulated sugar. Bake for 20-25 minutes, then let cool and enjoy!
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