Maple Glazed Pumpkin Cream Cheese Twists
2 sheets puff pastry
Pumpkin butter, purchased
Whipped cream cheese
1 egg+1 tbsp milk, beaten together
4 cups confectioners sugar
1/2 cup butter, room temperature
1/4 cup milk
1 tsp vanilla extract
1/4 tsp maple extract
With an electric mixer, beat butter, 2 cups of the sugar, and the milk until smooth. Add remaining sugar and best in high. When well blended, add extracts and beat until light and fluffy. Set aside.
(Thin if necessary to drizzle. Store remaining frosting in a covered container in refrigerator.)
Heat oven to 400 degrees.
Line a baking sheet with parchment.
On lightly floured board, roll sheet into a rectangle. Cut in half lengthwise. On one half spread a thin layer of cream cheese, top with a thin layer of pumpkin butter. Place the remaining of dough on top Roll gently with a rolling pin to seal.
Cut the pastry crosswise into 1/2 inch strips. Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.
Bake for about 15 minutes or until golden brown. Drizzle with glaze and cool completely.
5 inch twists
Recipe by Amy Richardson