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.
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)
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
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
- Dissolve yeast in a small bowl with warm water.
- 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.
- Place the dough on a floured surface and knead for about 6 to 8 minutes or until smooth and elastic.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees Fahrenheit.
- Bake twists for about 15 minutes or until golden brown. Transfer to wire racks once baked.
- 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.
- Drizzle the icing over twists and then sprinkle with almonds.
- Make sure that the twists are still warm when drizzling the icing.