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apple pastry
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Apple Cinnamon Pastry Twist

This Apple Cinnamon Pastry Twist is a light and fluffy pastry, loaded with lots of cinnamon apples. Then glazed with a vanilla powdered sugar glaze.
Prep Time30 mins
Cook Time45 mins
resting and rising time 6 hours6 hrs
Total Time7 hrs 15 mins
Course: Appetizer, Bread, Breakfast, Snack
Cuisine: American
Keyword: Apple dessert, apple pastry, breakfast pastry
Servings: 12 pieces
Calories: 235kcal


  • stand mixer
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Pastry Dough

  • 3 tbsp. butter (50g)
  • ¼ cup whole milk (50g)
  • ¼ cup water (50g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg
  • cups bread flour (270g)
  • 2 tsp SAF Gold Yeast
  • 1 tsp salt

Egg Wash

  • 1 large egg
  • 1 tbsp milk

Apple Cinnamon Filling

  • 2 cups peeled, cored, grated apples(225g)
  • 1 tbsp. lemon juice
  • cup granulated sugar(66g)
  • 3 tbsp. cornstarch (21g)
  • tsp salt
  • 1 tsp apple pie spice
  • 1 cup chopped pecans (optional)(114g)


  • 1 cup powdered sugar(113g)
  • 1 tsp vanilla
  • tsp salt
  • 1-2 tbsp heavy cream


Make the Pastry Dough

  • Mix the yeast, salt, and flour together.
  • Put all of the rest of the pastry ingredients into the stand mixer bowl.
  • Add the flour on top and mix for 2 minutes on low.
  • Scrape the sides of the bowl and mix on medium for 10 minutes.
  • Cover the dough and let it rest for 30 minutes.
  • Then refrigerate the dough for 2-3 hours or as long as overnight.

Make the Apple Cinnamon Filling

  • While the dough is chilling peel, core, and grate 2 cups of apples.
  • In a sauce pan add all of the ingredients.
  • Heat on medium-low until thickened and you can see the bottom of the pan with each stir.
  • Remove from the heat and let cool while the pastry dough is resting and chilling..

Assemble the Twist

  • Roll out the chilled dough on a lightly floured surface until it is about 10 X 12 inches.
  • Spread the cooled Apple Cinnamon mixture on the dough.
  • Roll up like it is a cinnamon roll (shape of a cigar or cylinder).
  • Cut the cylinder in half, lengthwise pressing all the way to the table with a sharp knife.
  • Separate the two halves and place one half over the center of the other half. Cut side up. The two halves form an X.
    apple pastry on a cutting board
  • Twist the strands to form a simple braid. (see the video)
  • Tuck in the ends and place the brain on a parchment-lined baking sheet.
  • Lightly brush with egg wash, cover, and let rise for 2 hours.
  • During the last 30 minutes of rising preheat the oven to 350-degrees F.
  • Gently brush again with the egg wash and bake for 30 - 45 minutes. Check the internal temperature at 30 minutes with an instant-read thermometer continue baking until the internal temperature reaches 190-degrees F.
  • Remove from the oven to a cooling rack.

Make the Glaze

  • Once the Pastry is completely cooled, make the glaze.
  • Mix together all of the glaze ingredients and use a parchment cone, plastic bag with the corner cut off, or a decorating bag with a small or medium pastry tip.
  • Glaze the Apple twist.



Once the glaze has set the pastry can be stored in an airtight container at room temperature for 1-2 days or in the fridge for 4-5 days. 
Freeze unglazed in an airtight container for 1-2 months. Defrost overnight, glaze, and serve. 


Serving: 1slice | Calories: 235kcal | Carbohydrates: 43g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 295mg | Potassium: 70mg | Fiber: 1g | Sugar: 22g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg