Butter Nut Twists
Submitted by jbleier
Flaky yeast pastry twists filled with ground walnuts, coconut, and sugar. The dough chills overnight and bakes into buttery, golden spirals. Makes 60 bite-sized pieces for sharing.
YIELD
60 servingsPREP
30 minCOOK
18 minREADY
8 hrsThese old-school pastry twists take a little planning, but the payoff is enormous.
A buttery yeast dough chills overnight in the fridge, which makes it easy to handle and gives it a tender, flaky texture that’s closer to croissant territory than bread.
The filling is a generous mix of ground walnuts, flaked coconut, and sugar that gets folded and layered into the dough before slicing into strips and twisting.
Each little twist bakes up golden and crispy on the outside with a nutty, coconutty center that shatters and crumbles when you bite in.
Yields 60 pieces, which sounds like a lot until people start eating them.
Kitchen Tips
- The overnight chill is non-negotiable; it firms up the butter and makes the dough rollable
- Roll the dough on a sugared board (not floured) for extra caramelization on the outside
- Work with one third of the dough at a time and keep the rest refrigerated
- To make sour milk, add 2 tablespoons white vinegar to ¾ cup milk and let it sit 5 minutes
Ingredients
Directions
Dissolve yeast in water, set aside.
In a large bowl, cut butter into flour until coarse crumbs form.
Add yeast mixture, eggs, milk, sugar and salt; mix lightly.
Divide dough into thirds. Cover and refrigerate overnight.
Take out one piece at a time from refrigerator; roll out on a sugared board to a 12×9-inch rectangle.
Combine all filling ingredients.
Sprinkle ⅓ cup filling on half of the 12-inch edge of dough.
Fold over lengthwise and seal, forming a 12×4½-inch rectangle.
Pat out to press filling into dough.
Sprinkle another ⅓ cup of filling on half of the 12-inch edge of dough.
Fold over lengthwise, forming a 12×2-inch rectangle.
Pat down to 12×4-inches.
Slice ½-inch pieces down the 12-inch side of the dough.
Repeat with remaining two portions of dough.
Twist each slice and roll in remaining filling.
Place on greased baking sheets. Bake at 350℉ (180℃) for 15 to 18 minutes or until golden brown.
Serve warm or cool.
(*To sour milk, place 2 tablespoons white vinegar in a measuring cup. Add enough milk to equal ¾ cup.)
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