Best Spice Twists Recipes

CITRUS & SPICE COOKIE TWISTS (KOULOURAKIA PORTOKALIOU)

Steps:

• In a bowl, whisk together the flour, baking soda, and baking powder.
• In a large mixing bowl, beat together the olive oil, sunflower oil, sugar, and grated peel, and add all remaining ingredients except the flour mixture. Combine well.
• Add the flour slowly, mixing with pastry hooks or by hand to make the dough. The dough is ready when it pulls away from the sides of the mixing bowl or when it no longer sticks to the hands.
• Preheat oven to 340°F (170°C).
• Take small pieces of dough, roll by hand into ropes and form into shapes: spirals, figure eights, pretzel shapes, etc.
• Place on ungreased cookie sheets leaving space between, and bake at 340°F (170°C) for 35-45 minutes, until lightly browned. Test for doneness. Cookies should be lightly browned and wonderfully crumbly all the way through.
• Cool on racks completely. When thoroughly cooled, store in cookie tins or glass containers with tightly-fitting lids, or freeze in plastic bags.

PEAR-ADISE SPICE TWISTS

Steps:

• In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half; wrap each portion in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Peel pears and cut each into eight wedges. Roll out each portion of dough into a 10x8-in. rectangle. Cut each into eight 1-in.-wide strips. Wrap each strip around a pear wedge., Place wrapped pears in an ungreased 11x7-in. baking dish. Combine brown sugar and spices; sprinkle over the top. In a small saucepan, bring water and butter to a boil; pour mixture over pear twists. Bake, uncovered, at 425° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.

PUMPKIN SPICE TWISTS

Steps:

• For the dough: In the bowl of a food processor, pulse the flour, spice and salt together to combine. Add the cubed butter and pulse until the butter is about the size of peas. Add the ice water and pulse gently until the dough comes together. If the dough seems dry, add more ice water 1 tablespoon at a time until it does come together.
• Immediately turn the dough out and form it into a 1-inch-thick disk. On a lightly floured surface, roll out the dough to about 1/2 inch thick and fold it into quarters. Immediately roll out the dough again to 1/2 inch thick and fold it into quarters again. Wrap the dough tightly in plastic wrap and refrigerate until chilled, 30 minutes to 1 hour.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• For the filling: In a small bowl, stir the brown sugar, flour, pumpkin pie spice and melted butter together until combined.
• When the dough is chilled, roll it out on a lightly floured surface into a 14-by-10-inch rectangle about 1/4 inch thick. Cut the dough in half crosswise to form two 7-by-10-inch rectangles. Spread the filling onto one rectangle in an even layer and gently top with the second rectangle.
• Cut the layered dough lengthwise into 18 equal strips. Holding a strip at either end, gently twist and then lay it on the prepared baking sheet. Repeat with the remaining strips, leaving about 1/2 inch between each. Bake until the twists are deeply golden brown, 25 to 27 minutes. Let cool.
• If desired, make the icing: Whisk the confectioners' sugar, cream and vanilla together in a small bowl to form a glaze that's thick but still drizzles. Add more cream as needed to achieve the right consistency, then drizzle the icing over the cooled twists. Let sit for 10 minutes to firm the glaze before serving.

SPICE TWISTS

Steps:

• 1. Stir together flour, the 2 tablespoons sugar, baking powder, salt and 1/2 teaspoon cinnamon. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg yolk. Beat well. Add flour mixture, stirring only until combined. Turn dough out on lightly floured board and knead gently about 5 times. Roll out into 14 x 7-inch rectangle. Beat egg white with water and brush over dough. Combine 1 teaspoon cinnamon and 1/4 cup sugar. Sprinkle half of mixture over dough.3. Cut dough into 14 strips, 1 inch wide and 7 inches long. Fold strips in half lengthwise and twist. Brush again with egg white and sprinkle with remaining cinnamon and sugar. Place on baking sheets coated with cooking spray.4. Bake at 425°F about 10 minutes or until golden brown. Cool slightly and serve warm.