Warm Apple Cinnamon Pastry Twists Recipes

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CINNAMON TWISTS



Cinnamon Twists image

These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one. -Janet Mooberry, Peoria, Illinois

Provided by Taste of Home

Categories     Brunch     Snacks

Time 40m

Yield 4 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm 2% milk (110° to 115°)
1/4 cup butter, softened
1 large egg, room temperature
FILLING:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON TWISTS



Cinnamon Twists image

No need to make a special trip to the bakery for some Cinnamon Twists. This pastry recipe tastes even better--and comes together right in your own kitchen!

Provided by BHG Test Kitchen

Time 3h22m

Number Of Ingredients 14

3.5 - 4 cup all-purpose flour
1 package active dry yeast
0.75 cup milk
0.5 cup granulated sugar
0.333 cup butter
0.75 teaspoon salt
2 eggs
0.25 cup butter
0.667 cup packed brown sugar
1 teaspoon ground cinnamon
1.5 cup powdered sugar
0.25 teaspoon vanilla
0.125 teaspoon ground cinnamon
Milk

Steps:

  • In a large bowl, stir together 1 1/2 cups of the flour and the yeast; set aside. In a small saucepan, heat and stir 3/4 cup milk, granulated sugar, 1/3 cup butter, and salt just until warm (120°F to 130°F) and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 2 hours).
  • Punch dough down. Turn out onto a lightly floured surface; cover and let rest 10 minutes. Line 2 large baking sheets with parchment paper or nonstick foil; set aside. Roll dough in to a 20x16-inch rectangle.
  • In a small saucepan, melt remaining 1/4 cup butter over low heat. Add brown sugar and 1 teaspoon cinnamon; mix well. Cool slightly and spread mixture evenly over dough. Cut dough crosswise into twenty 1-inch strips. Fold each strip in half, end to end, and twist several times. Arrange twists 2 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes).
  • Preheat oven to 375°F. Bake for 12 to 15 minutes or until golden brown. Cool slightly on a wire rack.
  • In a small bowl, combine powdered sugar, vanilla, 1/8 teaspoon cinnamon and enough milk (2 to 3 tablespoons) to make drizzling consistency. Whisk until smooth and drizzle over rolls when warm.

WARM TAFFY APPLES WITH CINNAMON TWISTS



Warm Taffy Apples with Cinnamon Twists image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 warm taffy apples

Number Of Ingredients 15

6 Granny Smith apples
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons brandy
1 tablespoon freshly squeezed lemon juice
Cinnamon Twists, recipe follows
Caramel Sauce, recipe follows
1/4 cup coarsely chopped peanuts
1/2 sheet frozen puff pastry, thawed
2 tablespoons unsalted butter, melted
1/4 cup sugar
1 teaspoon cinnamon
2 1/2 cups sugar
1/2 cup water
1 cup heavy cream

Steps:

  • Peel and core the apples, leaving them whole. Cut the tops and bottoms off the apples to give them flat surfaces to rest on. In a skillet, melt the butter over medium heat. Stir in the sugar and cook over medium-high heat, stirring, until the mixture begins to turn golden brown and caramelized. Add the brandy and lemon juice and stir to blend. Adjust the heat so the mixture remains at a simmer. Place the apples in the liquid and simmer until the submerged portion is tender, about 15 minutes. Turn the apples over and cook until tender all the way through, about 15 minutes more. Remove from the liquid and set aside to cool.
  • 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 and brush the pastry with melted butter. In a small bowl, toss together the sugar and cinnamon and sprinkle evenly over the pastry. Working lengthwise, cut the pastry into 6 even strips, each 3/4-inch wide. Twist the strips, keeping the cinnamon sugar on the inside, to make long twisted "straws." Transfer to the prepared pan, run your fingers along the twists to straighten, and bake about 20 minutes, until puffed and golden brown.
  • Pour the sugar into the center of a saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium heat, bring to a boil without stirring. Cook until light caramel in color and immediately remove from the heat. Carefully (it will bubble up and may splatter) stir in the cream with a wooden spoon until smooth.
  • To serve, place an apple on each serving plate. Drizzle with caramel sauce, sprinkle with peanuts, and place a pastry straw in the hole of each apple so that it sticks up like a wooden stick.

WARM APPLE-CINNAMON PASTRY TWISTS



Warm Apple-Cinnamon Pastry Twists image

For a simple twist on dessert, these fun, tender pastries have all the flavors and spices of apple pie rolled into handheld servings. -Patricia C. Quinn, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons ice water
1/4 cup sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 large Granny Smith apples
2 tablespoons butter, softened
2 tablespoons butter, melted
Vanilla ice cream

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.

Nutrition Facts :

APPLE CINNAMON PASTRY TWIST



Apple Cinnamon Pastry Twist image

This Apple Cinnamon Pastry Twist is a light and fluffy pastry, loaded with lots of cinnamon apples. Then glazed with a vanilla powdered sugar glaze.

Provided by Doctor Jo

Categories     Appetizer     Bread     Breakfast     Snack

Time 7h15m

Number Of Ingredients 21

3 tbsp. butter (50g)
¼ cup whole milk (50g)
¼ cup water (50g)
¼ cup granulated sugar (50g)
1 large egg
2¼ cups bread flour (270g)
2 tsp SAF Gold Yeast
1 tsp salt
1 large egg
1 tbsp milk
2 cups peeled, cored, grated apples(225g)
1 tbsp. lemon juice
⅓ cup granulated sugar(66g)
3 tbsp. cornstarch (21g)
⅛ tsp salt
1 tsp apple pie spice
1 cup chopped pecans (optional)(114g)
1 cup powdered sugar(113g)
1 tsp vanilla
⅛ tsp salt
1-2 tbsp heavy cream

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.

Nutrition Facts : ServingSize 1 slice, Calories 235 kcal, Carbohydrate 43 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 33 mg, Sodium 295 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 3 g

PUFF PASTRY TWISTS



Puff Pastry Twists image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed
1/2 cup unsalted butter, melted
3/4 cup sugar
2 1/2 teaspoons cinnamon
1 cup milk
8 ounces semisweet or milk chocolate, chopped
1/4 cup smooth peanut butter

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 COBBLER



Warm Apple Cinnamon Cobbler image

This warm apple cobbler is topped with an easy biscuit recipe. Preparation time is 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 10

4 apples - peeled, cored and sliced
1 cup water
2 teaspoons ground cinnamon
2 tablespoons cornstarch
¼ cup fructose (fruit sugar)
1 cup whole wheat pastry flour
1 teaspoon baking powder
¼ cup canola oil
1 tablespoon honey
½ cup lowfat buttermilk

Steps:

  • Preheat oven to 375 degrees F ( 190 degrees C).
  • In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes.
  • Pour the apple mixture into a casserole dish.
  • Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary.
  • Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. Serve warm.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 42.2 g, Cholesterol 0.8 mg, Fat 10.1 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 103.2 mg, Sugar 23.9 g

SPICY APPLE TWISTS (PILLSBURY BAKE-OFF WINNER)



Spicy Apple Twists (Pillsbury Bake-Off Winner) image

This was the 1958 Grand Prize Winner in the Pillsbury Bake-Off. Kudos goes to Dorothy DeVault of Ohio who created it. It's described as a miniature pastry-a lighter version of old fashioned apple dumplings. It would look divine served in a single serving glass dessert dish topped with a dollop of whipped cream and a cherry!

Provided by DuChick

Categories     Dessert

Time 1h10m

Yield 16 twists, 4 serving(s)

Number Of Ingredients 10

2 large baking apples, peeled and cored
1 1/2 cups all-purpose flour or 1 1/2 cups self-rising flour
1/2 teaspoon salt
1/2 cup shortening
4 -6 tablespoons cold water
1 tablespoon margarine or 1 tablespoon butter, softened
1/4 cup margarine or 1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon
1 cup water

Steps:

  • Heat oven to 425.
  • Cut each apple into 8 wedges.
  • Lightly spoon flour into measuring cup and level off.
  • In a medium bowl, blend flour and salt.
  • Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
  • Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together.
  • Shape dough into ball.
  • On floured surface, roll dough lightly from cener to edge into 12 inch square.
  • Spread with 1 tablespoon softened margarine.
  • Fold 2 sides to center.
  • Roll to 16 x 10 inch rectangle.
  • Cut crosswise into 16 (10 inch) strips.
  • Wrap 1 strip around each apple wedge.
  • Place 1/2 inch apart in ungreased 13 x 9 inch pan.
  • Brush each wrapped apple wedge with melted margarine.
  • In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
  • Bake at 425 for 20 minutes.
  • Pour water into pan.
  • Bake an additional 12-17 minutes or until golden brown.
  • Spoon sauce in pan over twists.
  • Serve warm or cool, plain or with whipped cream.
  • *If using self rising flour, omit salt.

Nutrition Facts : Calories 677, Fat 40.4, SaturatedFat 9, Sodium 460.5, Carbohydrate 76, Fiber 4.1, Sugar 36.1, Protein 5.3

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2021-11-04 Preheat the oven to 425F. Line a baking sheet with parchment paper. In a small bowl, combine all of the cinnamon sugar ingredients. To another small bowl, add all of the egg wash ingredients then beat vigorously with a fork or a small whisk. Make sure your work surface is large and you have plenty of space.
From beatbakeeat.com


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