Golden Danish Twists
Golden Danish Twists requires approximately 1 hour and 30 minutes from start to finish. This recipe makes 36 servings with 128 calories, 2g of protein, and 9g of fat each. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires milk, vanillan extract, butter, and water. 103 people found this recipe to be delicious and satisfying. It works well as an inexpensive hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is rather bad. If you like this recipe, you might also like recipes such as Danish Twists, Overnight Danish Twists, and Danish Seeded Pastry Twists (Frøsnappers).
Servings: 36
Preparation duration: 75 minutes
Cooking duration: 15 minutes
Ingredients:
2 packages (1/4 ounce each) active dry yeast
3/4 cup sliced almonds
1/4 cup butter, cubed
1 cup canned pumpkin
2-2/3 cups confectioners' sugar
2 packages (8 ounces each) cream cheese, softened
2 eggs
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1/4 cup lemon juice
1 tablespoon grated lemon peel
1 cup warm 2% milk (110° to 115°)
3 teaspoons salt
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup warm water (110° to 115°)
Equipment:
bowl
plastic wrap
kitchen towels
baking sheet
oven
sauce pan
Cooking instruction summary:
Directions In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, milk, eggs, sugar, butter, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to make a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in cream, lemon peel and vanilla. Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread half of the filling lengthwise down half of the dough to within 1/2 in. of edges. Fold dough over filling; seal edges. Cut into eighteen 1-in. strips. Twist and loosely coil each strip. Tuck end under; pinch to seal. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Repeat with remaining dough and filling. Preheat oven to 375°. Bake twists 12-15 minutes or until golden brown. Remove to wire racks. For icing, in a large saucepan, melt butter. Stir in flour until smooth. Stir in lemon juice. Bring to a boil; cook and stir 2 minutes or until mixture is thickened. Remove from heat. Stir in confectioners' sugar and lemon peel until blended. Drizzle over warm twists. Sprinkle with almonds. Refrigerate leftovers. Yield: 3 dozen. Originally published as Golden Danish Twists in Country Woman ChristmasAnnual 2009, p31 Nutritional Facts 1 roll equals 223 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 261 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, milk, eggs, sugar, butter, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to make a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
3. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
4. For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in cream, lemon peel and vanilla.
5. Punch down dough. Turn onto a lightly floured surface. Divide dough in half.
6. Roll one portion into an 18x12-in. rectangle.
7. Spread half of the filling lengthwise down half of the dough to within 1/2 in. of edges. Fold dough over filling; seal edges.
8. Cut into eighteen 1-in. strips. Twist and loosely coil each strip. Tuck end under; pinch to seal.
9. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Repeat with remaining dough and filling.
10. Preheat oven to 375°.
11. Bake twists 12-15 minutes or until golden brown.
12. Remove to wire racks.
13. For icing, in a large saucepan, melt butter. Stir in flour until smooth. Stir in lemon juice. Bring to a boil; cook and stir 2 minutes or until mixture is thickened.
14. Remove from heat. Stir in confectioners' sugar and lemon peel until blended.
15. Drizzle over warm twists. Sprinkle with almonds. Refrigerate leftovers.
Nutrition Information:
covered percent of daily need
