CINNAMON PECAN TWISTS
Provided by Food Network Kitchen
Categories dessert
Time 58m
Yield about 18 twists
Number Of Ingredients 5
Steps:
- Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
- Preheat oven to 400 degrees F.
- Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.
POPPY SEED-LEMON TWISTS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 twists
Number Of Ingredients 19
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
- Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
- Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
- Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
LEMON PECAN TWISTS
Make and share this Lemon Pecan Twists recipe from Food.com.
Provided by Rhodes Bake-N-Serv
Categories Dessert
Time 35m
Yield 8 Twists, 8 serving(s)
Number Of Ingredients 8
Steps:
- Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24x9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Combine icing ingredients until smooth. Drizzle over twists.
Nutrition Facts : Calories 305.1, Fat 12.3, SaturatedFat 3.9, Cholesterol 11.9, Sodium 253.3, Carbohydrate 46.3, Fiber 2, Sugar 25, Protein 4.2
LEMON PECAN TWISTS
Steps:
- Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24x9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Combine icing ingredients until smooth. Drizzle over twists.
CINNAMON PECAN TWISTS
Make and share this Cinnamon Pecan Twists recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 40m
Yield 18 twists, 18 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy.
- Line 2 baking sheets with parchment paper.
- Unfold pastry and brush with egg.
- Spread sugar mixture over pastry.
- Cut in half and then cut into 8 (1/2 inch wide) strips.
- Twist strips.
- Lay on pans, pushing ends down with your thumb.
- Freeze 10-15 minutes, until firm.
- Preheat oven to 400 degrees.
- Bake until golden, 18-20 minutes, rotating pans halfway. Cool on a rack.
Nutrition Facts : Calories 104.3, Fat 6.8, SaturatedFat 1.6, Cholesterol 11.8, Sodium 40.4, Carbohydrate 9.7, Fiber 0.4, Sugar 3.1, Protein 1.5
LEMON PECAN TWISTS
Yield 8
Number Of Ingredients 9
Steps:
- Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24x9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Combine icing ingredients until smooth. Drizzle over twists.
Nutrition Facts : Nutritional Facts Serves
PECAN LEMON LOAF
A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
HONEY AND LEMON PEPPER BACON TWISTS
Use as appetizers or addition to a brunch. I copied part of this recipe from a caterer but then added and deleted some ingredients so now it is mine refined. You can made ahead and then reheat. Easy and kids love to make this recipe since it requires kitchen scissors.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 35m
Yield 6 bacon knots per person, 10 serving(s)
Number Of Ingredients 4
Steps:
- Unwrap the bacon.
- Cut the entire sliced slab in half with kitchen scissors. Each slice is about 6 inches in length.
- Cut each end about 1 to 1-1/2 inches to the middle.
- Take the strips on each end and tie in a knot with the strips on the other end. If you have 15 long strips of bacon you will have 30 bacon knots to each pound. Two pounds would be 60 bacon knots.
- Place bacon knots on a baking sheet with raised sides.
- Preheat oven to 375°.
- In small microwave proof bowl, pour honey, lemon juice, cover, microwave until hot, 30 seconds, then stir with spoon, microwave another 30 seconds.
- Pour over bacon twists.
- Sprinkle with lemon pepper.
- Bake 15 minutes.
- Turn with fork every five minutes.
- Place on paper towels. Pat with towels.
Nutrition Facts : Calories 467.8, Fat 40.9, SaturatedFat 13.6, Cholesterol 61.7, Sodium 757.1, Carbohydrate 14.7, Sugar 14, Protein 10.6
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