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.
Servings: 12 pieces
- 3 tbsp. butter (50g)
- ¼ cup whole milk (50g)
- ¼ cup water (50g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 2¼ cups bread flour (270g)
- 2 tsp SAF Gold Yeast
- 1 tsp salt
Apple Cinnamon Filling
- 2 cups peeled, cored, grated apples(225g)
- 1 tbsp. lemon juice
- ⅓ cup granulated sugar(66g)
- 3 tbsp. cornstarch (21g)
- ⅛ tsp salt
- 1 tsp apple pie spice
- 1 cup chopped pecans (optional)(114g)
- 1 cup powdered sugar(113g)
- 1 tsp vanilla
- ⅛ 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.
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