PASTRY TWISTS WITH SPICED SUGAR-HONEY GLAZE
Provided by Donatella Arpaia
Categories Dessert White Wine Family Reunion Deep-Fry Cinnamon Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 20
Number Of Ingredients 14
Steps:
- For pastries:
- Whisk flour, salt, and yeast in medium bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 minutes.
- Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.
- Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For spiced sugar-honey glaze:
- Line another large baking sheet with parchment paper. Bring honey to simmer in medium saucepan. Remove from heat. Cool until just warm. Whisk powdered sugar, cinnamon, and nutmeg in medium bowl to blend.
- Working with 1 fried pastry at a time, dip pastry into warm honey. Lift pastry and shake gently, allowing excess honey to drip back into pan. Roll pastry in powdered sugar mixture to coat. Place on prepared baking sheet. Arrange pastries on platter.
- Ingredient tip:
- For the best results, dip the pastry twists in a mild-flavored honey, such as orange blossom. An assertively flavored honey will overwhelm the pastry and the spiced powdered sugar.
- What to drink:
- Finish the meal with a glass of Moscato, a sweet white wine. Donatella recommends the 2007 Rivera "Piani di Tufara" Moscato di Trani, Dolce (Italy, $15). The wine's spicy raisin notes are complemented by bitter almond flavors and an apricot finish. If that bottle is unavailable, try the 2008 Michele Chiarlo Nivole Moscato D'Asti (Italy, $16), a sparkling Moscato with stone-fruit flavors.
3-INGREDIENT CINNAMON-SUGAR TWISTS
These buttery, flaky twists have a crispy, warmly spiced glaze.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Cinnamon Phyllo/Puff Pastry Dough Dessert snack Bread Bake
Yield Makes 12-18 twists
Number Of Ingredients 4
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment. Mix sugar, cinnamon, and salt on a large plate. Fill a small bowl or glass with cold water.
- Roll out pastry between 2 sheets of parchment until short side is 10" long and dough is about 1/8" thick. Freeze dough 5 minutes. Using a pizza cutter or sharp knife, cut dough crosswise into 1" strips. Transfer half of strips to refrigerator. Working one at a time, brush strip lightly with water (or use your fingertips), then immediately transfer to sugar mixture and turn to coat.
- Starting from the middle, use both hands to twist dough to the ends. Transfer to prepared sheet, arranging twists vertically. Repeat with remaining dough. Freeze 10 minutes.
- Bake twists, rotating sheets front to back and top to bottom halfway through, until golden brown and beginning to caramelize, 18-20 minutes. Using tongs, immediately lift twists from parchment and let cool with 1 end on rim of baking sheet (work carefully, sugar coating will be very hot).
HONEY GLAZE
Based on a recipe from The King Arthur Flour Baker's Companion cookbook. I needed a quick glaze for some tea cakes and tried this recipe. Simply double the ingredients for a larger batch.
Provided by mersaydees
Categories Dessert
Time 10m
Yield 3 ounces
Number Of Ingredients 2
Steps:
- Heat honey until it's liquid.
- Stir in lemon juice.
- Apply glaze to pastry while warm or cool.
MAPLE GLAZED BACON PASTRY TWISTS
Sweet and savory! These treats are a favorite at the local cafe/bakery near my office. I knew I'd have to figure out how to make them so I can share them with my family.
Provided by Silkster Hearts Food
Categories Dessert
Time 45m
Yield 8 pastry twists, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pastry:.
- Preheat oven to 350 degrees.
- Roll each biscuit out into a long strand, about 8 to 10 inches in length.
- Wrap one slice of bacon around each biscuit strand in a twist.
- Twist each strand to tighten slightly.
- Bake on each side for 10 to 15 minutes.
- Glaze:.
- Mix powdered sugar, maple syrup and vanilla in a dish; stir until smooth.
- Drizzle glaze in a zig-zag motion over the length of each twist.
- Let stand for 5 minutes.
- Serve warm for best results!
Nutrition Facts : Calories 251.7, Fat 11.5, SaturatedFat 3.2, Cholesterol 6, Sodium 646.6, Carbohydrate 32.3, Fiber 0.4, Sugar 11, Protein 4.8
PASTRY TWISTS WITH SPICED SUGAR-HONEY GLAZE
How to make Pastry Twists with Spiced Sugar-Honey Glaze
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Whisk flour, salt, and yeast in medium bowl to blend well. Add lard and rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture and pour wine into well. Stir with fork until shaggy dough forms. Gather dough together and turn out onto lightly floured work surface. Knead dough until smooth and elastic, adding warm water by teaspoonfuls if dough is dry, about 10 minutes.
- Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.
- Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
- Line another large baking sheet with parchment paper. Bring honey to simmer in medium saucepan. Remove from heat. Cool until just warm. Whisk powdered sugar, cinnamon, and nutmeg in medium bowl to blend.
- Working with 1 fried pastry at a time, dip pastry into warm honey. Lift pastry and shake gently, allowing excess honey to drip back into pan. Roll pastry in powdered sugar mixture to coat. Place on prepared baking sheet. Arrange pastries on platter.
- To avoid coating your fingers in the sticky glaze, use one hand for dipping the pastry twists in honey and the other for rolling the pastry in the powdered sugar mixture.
- Finish the meal with a glass of Moscato, a sweet white wine. Donatella recommends the 2007 Rivera 'Piani di Tufara' Moscato di Trani, Dolce (Italy, $15). The wine's spicy raisin notes are complemented by bitter almond flavors and an apricot finish. If that bottle is unavailable, try the 2008 Michele Chiarlo Nivole Moscato D'Asti (Italy, $16), a sparkling Moscato with stone-fruit flavors.
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- Line large baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch thickness. Using fluted pastry wheel, cut dough into 1 1/4-inch-wide by 4-inch-long strips. Gently twist each strip in center, forming bow. Place pastry twists on prepared baking sheet. Reroll dough scraps to 1/8-inch thickness and cut out additional strips. Twist strips and place on prepared baking sheet.
- Pour enough olive oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan with bulb submerged in oil; heat oil to 360°F. Working in batches, fry dough twists in oil until golden on all sides, turning occasionally, 2 to 3 minutes. Using slotted spoon, transfer fried pastries to paper towels to drain. Cool completely. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
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