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Danish Almond Twists


  • Author: Myles
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 3 dozens 1x

Description

These fluffy, soft Danish Almond Twists come with a rich filling and they are topped with crunchy almonds, plus a sweet, lemony icing. They look elegant and they are really delicious, too, which makes them an excellent option for a snack or dessert.


Scale

Ingredients

2 packages active dry yeast (1/4 oz. each)

1/2 c. warm water

1 c. canned pumpkin

1 c. 2% milk (warm)

2 large eggs (at room temperature)

1/4 c. sugar

1/4 c. butter (softened)

3 tsp. salt

6 c. all-purpose flour (add more if necessary)

Filling:

2 packages (8 oz.) cream cheese (softened)

1/3 c. confectioner’s sugar

1/2 c. heavy whipping cream

2 tsp. lemon zest (grated)

1 tsp. vanilla extract

Icing:

1/4 c. butter (cubed)

2 tbsp. all-purpose flour

1/4 c. lemon juice

2 2/3 c. confectioner’s sugar

1 tbsp. grated lemon zest

3/4 c. sliced almonds


Instructions

  1. Dissolve yeast in a small bowl with warm water.
  2. Combine milk, pumpkin, eggs, sugar, butter, salt, and 3 cups of flour in a large bowl. Beat on medium speed until smooth and then add the remaining flour and mix until a soft dough forms.
  3. Place the dough on a floured surface and knead for about 6 to 8 minutes or until smooth and elastic.
  4. Place the dough in a greased bowl and grease the top. Cover and place it in a warm spot to allow it to rise for about an hour.
  5. Make the filling by beating cream cheese and confectioner’s sugar until smooth in a small bowl. Gradually add in heavy whipping cream, vanilla, and lemon zest.
  6. Divide dough in half and then roll one piece into a 18X12-inch rectangle. Spread half of the filling lengthwise down half of the dough to within half an inch of the edges.
  7. Fold dough over the filling and seal the edges. Cut into 18 strips, about 1 inch each. Twist and loosely coil each strip. Tuck the end under and pinch to seal.
  8. Place on greased baking sheets, about 2 inches apart. Cover with kitchen towels and let rise in a warm place for about 30 minutes or until doubled. Repeat with the other piece of the dough and filling.
  9. Preheat oven to 375 degrees Fahrenheit.
  10. Bake twists for about 15 minutes or until golden brown. Transfer to wire racks once baked.
  11. Make the icing by melting the butter in a large saucepan. Stir in flour until smooth, followed by lemon juice. Bring the mixture to a boil and cook for about 2 minutes or until the mixture has thickened. Remove from heat and add the confectioner’s sugar and lemon zest. Mix well.
  12. Drizzle the icing over twists and then sprinkle with almonds.
  13. Serve.

Notes

  • Make sure that the twists are still warm when drizzling the icing.
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