Warm Apple Cinnamon Pastry Twists Recipes

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.

CINNAMON TWISTS

Steps:

• Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
• Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
• Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
• To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
• Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
• Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
• Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
• For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.

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.