Cinnamon Twists Only four ingredients to make these light and flaky
Defrost puff pastry. Preheat the oven to 375° Fahrenheit. Melt butter and transfer it into a shallow bowl. Combine sugar and cinnamon in a separate shallow bowl. Cut puff pastry into strips ( about 1¼ x 3-5 inches). Dip each strip of puff pastry into the butter and coat thoroughly.
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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.
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Sprinkle the nuts evenly on the bottom of the pan and lightly on the sides. Place the rolls on top of the nuts. Sprinkle the rolls evenly with the butterscotch pudding. Melt the butter and mix in the brown sugar and cinnamon then pour evenly over the rolls. Set the pan out in a non-drafty place overnight or for 6-8 hours.
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Instructions. Preheat oven to 425°F. Line a cookie sheet with parchment paper. In the bowl of a food processor, combine flour, baking powder, and salt. Add butter chunks and pulse until the mixture looks crumbly. Add milk and pulse just until dough comes together in a ball.
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Using a stand mixer, mix two cups of the flour, 2 tbs yeast, the sugar and the warm milk and water. Add the butter or oil, and salt along with the remaining flour. Mix until a soft dough forms. Turn out onto a floured surface and knead a bit more, then shape into a rectangle. Roll it out to 1/2″ thickness.
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Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper or a silicone baking mat. Roll out the crescent dough into one large rectangle. Brush the dough with the melted butter. In a small bowl, combine sugar, pecans, and cinnamon. Generously sprinkle the buttered dough with the sugar mixture.
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Step 2: Make the Dough Twists. Roll the dough out onto a clean, lightly floured surface or a silicone mat. Then cut the dough into ½-inch strips and then cut each strip in half. Twist the strips and place them on the prepared baking sheet. Repeat until you've used up all the crust.
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Remove the puff pastry from the freezer 40 minutes before making the cinnamon twists. Preheat the oven to 400 F/205 C. Mix together the cinnamon and sugar. Put it in an empty spice container or just use it in bowl with a spoon. Unfold the puff pastry on the counter or a silicone mat or piece of parchment paper.
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1 tbsp caster sugar. 1-2 tbsp maple syrup. Method. First, make the candied pecans. Put a piece of baking parchment onto a baking tray. Toast the pecan nuts in a frying pan over medium heat for 2-3 minutes, ensuring they don't burn. Add the butter, sugar and maple syrup and cook for another 2- 3 minutes then tip onto the paper-lined tray to cool.
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Empty dough out onto a well floured surface and form into a ball. Cut dough into four quarters, form into discs, wrap, and refrigerate for 30 minutes. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a bowl, add dark brown sugar, cinnamon, and pecans.
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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.
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Preheat oven to 375 degrees. Lightly grease 9 x 13 x 2″ pan with cooking spray. Cut dough in half, roll out one half of dough into 18 x 24″ rectangle to 1/4″ thickness. In small bowl, melt 8 tablespoons butter in microwave, add brown sugar and cinnamon. Spread half of this mixture over dough.
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Add cinnamon, nutmeg and flour and beat until smooth. Set aside until ready to use. To toast your pecans - lay them out on a baking tray lined with parchment and bake in a 350 degree oven for 5-7 minutes or until fragrant. This usually only takes about 5 minutes in my oven. Remove from oven and allow to cool.
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This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to people.
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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.
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Preheat the oven to 400°F. Set out a baking sheet and line it with parchment paper. Set out a small baking dish and combine the sugar, cinnamon, and salt. Mix well. Unfold the puff pastry sheet on a clean work surface. Cut the square in half. Then cut each half in 12 narrow strips.