Pumpkin Butter Puff Pastry Twist & Bourbon Pumpkin Cocktail

Serves: six | Prep: 10 min | Cook: 30 min

Ingredients:

Pumpkin Butter Puff Pastry Twist:
1 sheet puff pastry, thawed
1 cup Pumpkin Butter
1 egg
1 Tbsp coarse brown sugar
1/2 cup powdered/icing sugar
1 Tbsp maple syrup
1-2 tsp water

Bourbon Pumpkin Cocktail:
Lemon wedge
1 Tbsp sugar
2 tsp Pumpkin Pie Spice
3-4 crystallized ginger pieces
1 oz freshly squeezed lemon juice
2 oz bourbon
2 oz Apple Cider
1 Tbsp Pumpkin Butter

Garnish:
Crystallized ginger

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.  

Roll out the puff pastry. Spread pumpkin butter all over the pastry leaving a 1/2-inch boarder around the edge. Roll the pastry lengthwise away from you, cut the rolled pastry in half, lengthwise. Starting at the center of the pastry, twist the pastry around itself until you get to the end. Do the same on the other half of the pastry. Shape the twisted pastry into a circle, pressing the ends together. Carefully place the pastry circle on to the prepared baking sheet.

Make an egg wash by whisking one egg with 1 Tbsp water. Brush over the pastry and sprinkle with the coarse sugar. Bake, 30-35 minutes, until puffed and golden brown. Let cool before glazing.

Make the glaze by whisking powdered sugar and maple syrup together. Add water to thin, however only add one teaspoon at a time, whisking until desired consistency is reached.

Bourbon Pumpkin Cocktail:
On a flat dish mix sugar and pumpkin pie spice together. Rub the rim of the glass with a lemon wedge, dip the rim into the sugar mixture. Fill the prepared glass with ice.

In a cocktail shaker muddle crystallized ginger and lemon juice together. Add ice, bourbon, apple cider, and pumpkin butter. Shake vigorously, strain and pour into the prepared glass. Garnish.

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