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. -----
How To make Maple Pecan Crescent Twists's Videos
Puff Pastry 4 Ways
Here is what you'll need!
RECIPE:
Cream Cheese Filling
INGREDIENTS
1 8-ounce block cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
PREPARATION
In a medium bowl, mix cream cheese, sugar, and vanilla until smooth.
Strawberry Pastry Diamond
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
5 strawberries, halved with stems removed
9 tablespoons Cream Cheese Filling, recipe above
powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Taking one of the squares, fold one of the edges to the opposite edge.
Leaving a ½ centimeter border, cut about ¾ of the way from the bottom of the triangle to the tip on both sides, making sure the cuts do not touch.
Unfold the square.
Taking the top flap, fold it towards the 2 cuts near the bottom.
Take the bottom flap and fold it towards the top edge.
Place about a tablespoon of the cream cheese filling in the middle, then place a strawberry half on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Raspberry Pastry Flower
Makes 4 pastries
INGREDIENTS
1 sheet thawed puff pastry
20 raspberries
4 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 4 equal squares.
Leaving a ½ centimeter border, make 8 total cuts along the edges of the square, with each cut going about ⅓ of the way through the length of the edge. Make sure the cuts do not touch.
Place a tablespoon of the cream cheese filling in the middle of the square, then top with 4 raspberries.
Take one of the edge flaps and fold it towards the center, looping over the raspberry. Repeat with the other flaps. Place a raspberry in the center, on top of where all the flaps overlap.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Blueberry Pastry Pinwheel
Makes 9 pastries
INGREDIENTS
1 sheet thawed puff pastry
36 blueberries
9 tablespoons Cream Cheese Filling, recipe above
Powdered sugar
PREPARATION
Preheat oven to 400°F.
Cut the puff pastry into 9 equal squares.
Make 4 cuts on each square, with each cut starting from the outside corners of the square and stopping just short of the center.
Take one of the flaps and fold it towards the center. Fold every other flap towards the center until you have created a pinwheel shape.
Place about a tablespoon of the cream cheese filling in the middle, then place 4 blueberries on top.
Repeat with the remaining pastry squares.
Bake for 15-20 minutes until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar!
Music provided by Warner Chappell Inc. Used with permission
Nutella & Pecan Puff Pastry Swirls - Puff Pastry Pinwheels
Nutella & Pecan Puff Pastry Swirls - Puff Pastry Pinwheels
Puff pastry pockets with pineapple
Pineapple Puff Pastry with strawberry
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
5 g yeast
70 g milk
70 g water
25 g unsalted butter
125 g unsalted butter
400 g white sugar
Raspberry jam (35g each)
Detailed recipe:
#ASMR #Chillthebread #Cruffins
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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.
Cinnamon-Walnut Crescent Star Bread | Pillsbury Recipe
This stunning star bread is the perfect centerpiece for your holiday gatherings. The cream cheese dipping sauce really takes this brunch dish to the next level.
Cinnamon-Walnut Crescent Star Bread recipe:
#crescents #brunch #breakfast