Best Danish Twists Recipes

EMERIL'S BEAR CLAWS, DANISH TWISTS, DANISH POCKETS

Steps:

• **Divide the dough in thirds. A separate recipe for each type of Danish is preferred. Increase the fillings for each type. This recipe makes about 6 of each, depending on size of Danish.
• Bear Claws: Roll the dough out to 1/8-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut 2-ounce portions. Make three slashes into the side of each portion, and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Bake until golden brown, about 10 to 12 minutes. Brush with apricot glaze.
• Danish twists: Roll the dough 1/8-inch thick. The longer the length the more twists yielded. Egg wash the dough lightly, sprinkle the entire surface with cinnamon sugar. Fold the dough in half from top to bottom. Slice 2-ounce strips with a pastry wheel. Twist loosely into desired shapes. Place on a baking sheet. Egg wash each twist. Proof until the dough doubles in size, about 15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove from the oven and brush with apricot glaze.
• Filled Pockets: Roll the dough about 16 by 24 inches by 1/4-inch thick. Egg wash the dough. Cut the dough into 4 squares. Fold two opposite corners to overlap the center of the square. Egg wash the center portion of the pastry. Fill the open corners with the cheese or fruit filling. Proof the dough until dough in size, about 15 to 20 minutes. Bake until golden, about 10 to 12 minutes. Remove from the oven and brush with apricot glaze.

DANISH TWISTS

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture and egg yolks; stir just until dough clings together. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 9x7-in. rectangle. Cut into 7x1-in. strips. Pinch ends together, forming a circle; twist once to form a figure eight. , Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes. , Brush with egg whites. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each twist; fill with jam. , Bake at 350° for 14-16 minutes or until golden brown. Remove from pans to wire racks. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.

DANISH "KLEJNER" FRIED TWISTS

Steps:

• Beat egg Yolks until light.
• Add cream & sugar, beat well.
• Add flour, salt& cinnamon.
• mix.
• Roll out small amount of dough to less than 1/8" thickness.
• Cut into 1x3" strips, cut the edges diagonally.
• Make a lengthwise slit in the middle of the strip and pull one end through.
• Fry in 350F deep oil for 2 minutes or until lightly browned, turning once.
• Drain on paper towel and sprinkle with confectioner's sugar.

GOLDEN DANISH TWISTS

Steps:

• 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 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 zest 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 until golden brown, 15 minutes. 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 zest until blended. Drizzle over warm twists. Sprinkle with almonds. Refrigerate leftovers.

OVERNIGHT DANISH TWISTS

Steps:

• In large bowl, dissolve yeast in warm water. Stir in flour, granulated sugar and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate eggs; refrigerate whites for brushing pastry. Stir yolks and 1 cup milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours for proper rising but no longer than 24 hours.
• Lightly grease 2 large cookie sheets. Gently push fist into dough to deflate. Divide dough into 3 equal parts. Roll 1 part dough into 9x7-inch rectangle on lightly floured surface. Cut crosswise into nine 1-inch strips. For each twist, pinch ends of strip together to form ring, stretching strip slightly. Twist to form figure 8. Place at least 2 inches apart on cookie sheet. Repeat with remaining 2 parts dough.
• Beat egg whites; brush over dough. Let rise uncovered at room temperature about 25 minutes or until puffy and loops fill in.
• Heat oven to 350°F. Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon jam. Brush dough again with egg whites. Bake about 15 minutes or until light golden brown. Remove from cookie sheet to wire rack (place rack on waxed paper to catch glaze drips).
• In small bowl, mix all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle; drizzle over warm twists.

OVERNIGHT DANISH TWISTS

Steps:

• In large bowl, dissolve yeast in warm water. Stir in flour, granulated sugar and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate eggs; refrigerate whites for brushing pastry. Stir yolks and 1 cup milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours for proper rising but no longer than 24 hours.
• Lightly grease 2 large cookie sheets. Gently push fist into dough to deflate. Divide dough into 3 equal parts. Roll 1 part dough into 9x7-inch rectangle on lightly floured surface. Cut crosswise into nine 1-inch strips. For each twist, pinch ends of strip together to form ring, stretching strip slightly. Twist to form figure 8. Place at least 2 inches apart on cookie sheet. Repeat with remaining 2 parts dough.
• Beat egg whites; brush over dough. Let rise uncovered at room temperature about 25 minutes or until puffy and loops fill in.
• Heat oven to 350°F. Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon jam. Brush dough again with egg whites. Bake about 15 minutes or until light golden brown. Remove from cookie sheet to wire rack (place rack on waxed paper to catch glaze drips).
• In small bowl, mix all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle; drizzle over warm twists.

MAINE MAPLE DANISH TWISTS

Steps:

• Preheat oven to 425 F degrees
• Mix cream cheese, confectioner's sugar, and butter. Set aside.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Roll the dough out into a 16.9 inch rectanble. Spread with the cream cheese mixture.
• Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 one inch strips. Gently twist ends of strips in opposide directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F until brown, about 15 minutes. Remove from baking dish while still hot with a metal spatula and place on heat proof serving tray.
• Delicious hot right out of the oven even outside while it is snowing. My husband says these are delicious.