Warm Apple Cinnamon Pastry Twists Recipes

CINNAMON TWISTS

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.

CINNAMON TWISTS

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

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

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.

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 COBBLER

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.

SPICY APPLE TWISTS (PILLSBURY BAKE-OFF WINNER)

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.