Apple Cinnamon Pastry Twist Recipes

APPLE CINNAMON PASTRY TWIST

Steps:

• Mix the yeast, salt, and flour together.
• Put all of the rest of the pastry ingredients into the stand mixer bowl.
• Add the flour on top and mix for 2 minutes on low.
• Scrape the sides of the bowl and mix on medium for 10 minutes.
• Cover the dough and let it rest for 30 minutes.
• Then refrigerate the dough for 2-3 hours or as long as overnight.
• While the dough is chilling peel, core, and grate 2 cups of apples.
• In a sauce pan add all of the ingredients.
• Heat on medium-low until thickened and you can see the bottom of the pan with each stir.
• Remove from the heat and let cool while the pastry dough is resting and chilling..
• Roll out the chilled dough on a lightly floured surface until it is about 10 X 12 inches.
• Spread the cooled Apple Cinnamon mixture on the dough.
• Roll up like it is a cinnamon roll (shape of a cigar or cylinder).
• Cut the cylinder in half, lengthwise pressing all the way to the table with a sharp knife.
• Separate the two halves and place one half over the center of the other half. Cut side up. The two halves form an X.
• Twist the strands to form a simple braid. (see the video)
• Tuck in the ends and place the brain on a parchment-lined baking sheet.
• Lightly brush with egg wash, cover, and let rise for 2 hours.
• During the last 30 minutes of rising preheat the oven to 350-degrees F.
• Gently brush again with the egg wash and bake for 30 - 45 minutes. Check the internal temperature at 30 minutes with an instant-read thermometer continue baking until the internal temperature reaches 190-degrees F.
• Remove from the oven to a cooling rack.
• Once the Pastry is completely cooled, make the glaze.
• Mix together all of the glaze ingredients and use a parchment cone, plastic bag with the corner cut off, or a decorating bag with a small or medium pastry tip.
• Glaze the Apple twist.

PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.

WARM APPLE-CINNAMON PASTRY TWISTS

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a shallow bowl, mix sugar, cinnamon and nutmeg. Cut each apple into eight wedges., On a lightly floured surface, roll dough into a 12-in.-square; spread with softened butter. Fold dough into thirds. Roll folded dough into a 16x10-in. rectangle; cut crosswise into sixteen 1-in. wide strips. Wrap each strip around an apple wedge., Brush tops with melted butter; roll in sugar mixture. Place on a parchment paper-lined baking sheet. Bake 20-25 minutes or until pastry is golden brown and apples are tender. Serve warm with ice cream.