Cardamom Twist Recipes

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CINNAMON TWISTS WITH CARDAMOM-HONEY DIPPING SAUCE



Cinnamon Twists with Cardamom-Honey Dipping Sauce image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 24m

Yield 10 pastries

Number Of Ingredients 12

Cinnamon Twists
1 tablespoon ground cinnamon
1 tablespoon sesame seeds
1/2 teaspoon ground cardamom
2 tablespoons light brown sugar
1 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 20 (1 by 4-inch) pieces
1 egg, beaten
1/2 cup honey
1/4 cup lemon juice
1/3 cup powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

Steps:

  • For the cinnamon twists:
  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a shallow bowl, mix together the cinnamon, sesame seeds, cardamom, and brown sugar. Twist 2 pieces of dough together to form a rope-shape. Pinch the ends together to seal. Brush the dough with the beaten egg and roll gently in the cinnamon mixture until coated. Place on the prepared baking sheet. Repeat with the remaining dough. Bake for 12 to 14 minutes until puffed and golden. Cool on a wire rack.
  • For the sauce:
  • In a small bowl, whisk together the honey, lemon juice, powdered sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon cardamom until smooth. Pour into a small dipping bowl.
  • Arrange the pastries on a platter and serve with the dipping sauce.

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  • Split the cardamom pods for the buns and discard the shells. Crush the seeds in a pestle and mortar. Put the milk in a saucepan with the cardamom and heat over a medium heat until it just starts to steam. Remove from the heat and add the salted butter. Leave until the butter has melted and the milk is lukewarm.
  • Put the flour, sugar and yeast in a bowl and add the warm milk mixture. Bring together into a dough and knead for 5 minutes, until you have a soft pliable dough. Transfer to an oiled bowl and cover with a tea towel. Leave to prove in a warm place for around 1-2 hours, or until doubled in size.
  • For the filling, mix the butter and sugar together. Crush the cardamom pods, discarding the shells. Crush the seeds finely and stir through the butter.
  • When the dough has risen, transfer to a floured surface and roll out a rectangle, approximately 30cm x 40cm, and spread the surface all over with the soft cardamom butter. Fold the bottom short edge up to the middle, then fold the top edge down over the folded dough. Cut into 12 strips, each 2-2.5cm wide.

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