FRENCH TWIRL PASTRY RECIPES
HONEY-NUT SWIRLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Puff pastry creates a quick and easy "dough" for pretty pinwheel-type cookies featuring two types of nuts. The flaky treats are hard to resist.—Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle., In a small bowl, combine the walnuts, pistachios, brown sugar, butter, honey, cinnamon and salt. Spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 1/2-in. slices., Place 2 in. apart on parchment-lined baking sheets. Brush with cream and sprinkle with sugar. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 141 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 88mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
ITALIAN HORN COOKIES RECIPE: HOW TO MAKE IT
My family has been making these delicate fruit-filled cookies for generations. They’re light and flaky, with the look of an elegant old-world pastry. —Gloria Siddiqui, Houston, Texas
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours. , On a lightly floured surface, roll each portion to 1/8-in. thickness. With a fluted pastry cutter, cut into 2-in. squares. Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are light brown. Cool on wire racks. If desired, dust with confectioners' sugar before serving.
Nutrition Facts : Calories 79 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 32mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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- In a food processor add the flour, salt, yeast and sugar. Pulse until just combined. Add the butter and pulse a couple of times until broken up. Combine the egg and water in a jug. Tip the flour mixture into a large bowl and add the egg mixture. Bring together using a wooden spoon and once most of the flour is combined, use your hands, to bring it together until no flour remains. It will be rather sticky! Cover with cling film and leave to rest for 30 minutes in warm spot. Flour your work top and tip the rested dough out. Roll out into a rectangle measuring roughly 45 x 30cm, making sure underneath the dough is well floured. Fold up the bottom ? of the long side of the rectangle and fold down the top. Brush off any excess flour with a pastry brush. Take the sides and fold in, one on top of the other, like a book. Roll out again, to a large rectangle, and fold as before, bottoms up, tops down, sides in. Repeat this 2 more times, for a total of 4 roll and folds, until the butter is well amalgamated and the dough is smooth and bouncy. Wrap loosely in cling film and transfer to the fridge to rest for 30-45 minutes. Oil 2 baking sheets. Remove the dough from the fridge and transfer to a floured work top. Roll out into a large rectangle, around 35 x 25cm. With the long side facing you, cut vertically into three pieces. Cut each ? horizontally into 5 pieces. In the middle of each piece of dough, make a cut down the middle, vertically, leaving 2cm at either end. Twist into a twirl and transfer to the oiled baking sheets. Once all are twisted, cover with oiled cling film and leave to prove somewhere warm for an hour, or until doubled in size. When ready to fry, heat your oil in a large, heavy bottomed pan (or a deep fryer) to 170°C. It’s important to make sure your oil is the correct temperature and try to maintain this throughout, otherwise your dough will soak up too much of the oil. Meanwhile, combine the icing sugar and water in a small bowl. Once your oil is the correct temperature, fry, two at a time, 2 minutes each side, until golden brown. Transfer to a wire rack or a paper towel lined plate. Brush the warm Yum Yums with the icing sugar, as soon as they come out from frying. Repeat and leave to cool. Serve.
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