Celebrate pumpkin szn with these savory pumpkin twists with puff pastry, cheese, leeks, and spices! Warm, cheesy, and flaky, they're literally the perfect pumpkin appetizers for your Thanksgiving dinner, fall party or cozy weeknight dinner! People will *LOVE* these!
In a medium skillet, heat oil over medium heat. Once the oil is hot, add in the sliced leek and season with salt and pepper to taste. Sautee for 5-7 minutes or until soft and fragrant. Remove from heat and allow to cool down.
Meanwhile, add the smoked paprika, cinnamon, nutmeg, red pepper flakes, salt and pepper to your pumpkin puree. Mix and taste, adjust seasonings if desired. Line a baking sheet with parchment paper.
Unroll one of the two puff pastry sheets. Using a spatula, spread an even layer of pumpkin puree over the top of your puff pastry sheet. Sprinkle with sauteed leeks, cubed Fontina cheese, and grated Parmesan cheese. Top with the second puff pastry sheet.
Using a pizza cutter or a knife, cut into strips (about 1 inch wide). Grab each strip and twist the ends, then roll up into a donut-like shape tucking the end underneath (use the step-by-step pictures provided in the blog post if you need help). Place the prepared twist on your baking sheet. Repeat! This process is a bit messy, it's okay if some of the leek or cheese falls out when you're twisting, just pop it back into the twist!
Bake for 25-30 minutes or until golden and flaky! Do not allow the twists to turn brown! Serve immediately. Store any leftovers in an air-tight container in the fridge for up to 3 days, reheat in a 325F oven for 5-10 minutes, or until warm!
📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy