How To make Maple Pecan Crescent Twists
1/2 c Pecans; chopped
3 tb Sugar
1 ts Cinnamon
1/8 ts Nutmeg
2 cn Crescent Rolls
2 tb Margarine or butter; melted
Glaze 1/2 c Powdered sugar
1/4 ts Maple extract
2 tb Milk
Heat oven to 375~. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon, and nutmeg; mix well. Separate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with margarine. Sprinkle 1 tbls sugar-nut mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges and ends to seal. With sharp knife, cut a roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips two times to form a twist. Press to seal cut ends together. Place on greased cookie sheet. Repeat with remaining rolls. Sprinkle with any remaining sugar-nut mixture. Bake at 375~ for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Note: After rolling, I find it the rolls are easier to cut if you refrigerate them 5 minutes or so before cutting and braiding. Also, I've made them up to the cutting point the night before, covered and refrigerated them, and cut, twisted, and baked them in the morning, just to save a few extra minutes. -----
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Cruffin Recipe [Croissant + Muffin]
The cruffin recipe you have been searching for, it is simple to make cruffins at home. Step by step to make butter pastry with 2 single folds and how to shape, proof, bake and decorate cruffins.
*Recipe:
260 g flour
25 g white sugar
5 g salt
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Pull Apart Cinnamon Bread Recipe | How Tasty Channel
Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!
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►ACTIVATE OR NOT THE INSTANT DRY YEAST?: You often make this question: why you don't activate the dry yeast? Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
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Pecan Braid Roll Recipe
I swear this Pecan Braid Recipe is an easy and delicious recipe that you will be dreaming about this danish for days to come. With only a few simple ingredients you will be on your way to dreamville in minutes!
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PECAN PIE PASTRY
PECAN PIE PASTRY
Thank you for coming into my kitchen today and cooking with me! It’s always a great time! For more great recipes from The Farm Stand Kitchen you can find our popular cookbooks on the website!
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PECAN PIE PASTRY
1 - 17.3 oz. Pepperidge Farms Puff Pastry Sheets, defrosted and rollable ( use both sheets)
5 Tablespoons salted butter, softened
1 1/2 cups light brown sugar
1 1/4 cups rough chopped pecans
1 teaspoon Saigon Cinnamon or regular cinnamon
1 egg + 2 Tbsp water for egg wash
ICING
1 1/2 cups powdered sugar
1 teaspoon vanilla ( homemade preferably ????)
1-2 Tablespoons milk for desired consistency
LETS GET STARTED -
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper. Set aside.
On a sheet of parchment paper, roll out the puff pastry dough sheets about 3 inches longer. Divide the softened butter between the two sheets and spread evenly. In a bowl, combine the brown sugar, pecans and cinnamon. Divide between the two sheets and spread evenly.
Starting at the long side, roll up like a cinnamon roll. Transfer the logs to your prepared baking pan with the parchment. Slice down the middle of both logs, starting an inch in from the end. Don’t slice all the way through to the bottom, but about 1 inch down into the layers. Twist with your hands and swirl into a ring. Slice the tops with a knife as well, breaking open the layers. Brush with the egg wash and bake for 30-35 minutes or until dough is done in the middle and is a deep golden brown. Let cool to room temp.
Make the icing- Combine all icing ingredients in a small bowl and drizzle over the pastries. Cut into wedges or squares and serve. Cover leftovers with plastic wrap. Store at room temp.
Enjoy!
NOTES:
???? Puff Pastry Dough Sheets are found in the freezer section of your grocery store. My favorite is Pepperidge Farms brand.
???? My Pizza Rocker is the brand BOLEX and it’s a 20 inch rocker. You can find this product on Amazon.