Spicy Apple Twists
Spiced Apple Twists are great for desserts, fall snacks, Halloween parties, or the Thanksgiving dessert tray. For parties and events, plan on making a double batch, as this popular treat goes fast. Make this spiced apple twist recipe today and watch how quickly they disappear from the dessert tray. Yield: 16 twists
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Roll each piece in apple pie puree, give it a few twists and place on prepared cookie sheets. Bake 20-22 minutes or until twists are nicely browned. While twists are baking, mix cinnamon and sugar together and place on flat plate. Remove twists from oven and immediately roll in cinnamon sugar. Place on wire rack to cool.
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Preheat oven to 425 degrees. Place apple pie filling into a food processor and process until smooth but slightly chunky. Set aside. Mix together coarse sugar and cinnamon, set aside. Thaw pie crust per directions on the back of the box before starting the process.
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To make the filling using cornstarch: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer.
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Transfer the parchment to a baking sheet. Remove the lid from the center and place a stencil in the center (if using). Brush the puff pastry with the egg and sprinkle it evenly with the turbinado.
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Cook in a medium pan along with 2 tbsp of the sugar until soft (approx 8 minutes) Leave to cool while you unroll the pastry. Spread the slightly cooled softened apples over half of the pastry then fold the other half over the top. Cut into 8 strips and flatten down the edges. Seal the edges of each strip by brushing with milk.
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Apple Twist: Let's Begin. Start by preheating the oven to 350 degrees. Mix together the flour, baking powder, salt, and 3 tbsp. of sugar. Go ahead and stir in the milk until it becomes dough-like. knead for 30s to a minute. Flour down a surface and roll the dough out about a 1/4 in. thick. Brush with melted butter.
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Prepare the Glaze: In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Start with 1 tablespoon of milk and add more if needed to reach your desired glaze consistency. The glaze should be smooth and pourable. Glaze the Twists: Once the Apple Butter Twists are out of the oven and slightly cooled, drizzle.
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Step Two: prepare the twists. Lay the puff pastry on a work surface or parchment paper dusted with a small amount of flour. Cut the pastry into 16 rectangles of equal size. Make the pie mixture. In a mixing bowl bowl combine the grated apples, applesauce, vanilla extract, brown sugar, cinnamon and star anise.
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Directions. Step. 1 Preheat the oven to 400ยฐF. Line 2 baking sheets with parchment paper. Step. 2 In a medium bowl, combine the cheddar and parmesan cheeses. Step. 3 Sprinkle a clean work surface with ยผ cup of the cheese blend. Place 1 puff pastry sheet over the cheese and sprinkle with another ยผ cup of cheese blend.
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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.
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1. Mix the 2 1/4 tsp of yeast, 3/4 cup of warm water, and 2 tsp sugar in the bowl of a stand mixer, and let it sit for about 10 minutes, until foamy. Then add the 1/4 cup oil, 1 tsp Maple extract, 1 tsp cinnamon, and 1/2 tsp salt. Roughly mix it together, then add the flour- anywhere between 2 1/4- 2 1/2 cups of flour, until no longer sticky.
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To assemble the twists. Preheat oven to 450 F. On a lightly floured surface, roll pastry to a 10" x 16" rectangle. Cut into 16, one-inch strips. Roll apple slice in each strip. Line a 9" x 13" pan with parchment paper and arrange wrapped apple slices in pan, not touching. Stir together sugar and cinnamon.
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Wrap each separately or place in airtight containers and refrigerate overnight. Combine sugar, pecans and cinnamon. On a floured surface, roll each ball of dough into a 9-in. circle. Sprinkle with sugar mixture and apple. Cut each circle into 16 wedges; roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets.
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1 teaspoon cinnamon. 1 cup (113g) chopped walnuts or pecans, optional. To make the filling using cornstarch: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its.
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Place ยฝ inch apart in ungreased 13x9-inch pan. Brush each wrapped apple wedge with melted margarine. In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples. Bake at 425ยฐF. for 20 minutes. Pour water into pan. Bake an additional 12 to 17 minutes or until golden brown. Spoon sauce in pan over twists.