{20 minute) Maple Pecan Crescent Cinnamon Twists Together as Family
Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper or a silicone baking mat. Roll out the crescent dough into one large rectangle. Brush the dough with the melted butter. In a small bowl, combine sugar, pecans, and cinnamon. Generously sprinkle the buttered dough with the sugar mixture.
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1 tbsp caster sugar. 1-2 tbsp maple syrup. Method. First, make the candied pecans. Put a piece of baking parchment onto a baking tray. Toast the pecan nuts in a frying pan over medium heat for 2-3 minutes, ensuring they don't burn. Add the butter, sugar and maple syrup and cook for another 2- 3 minutes then tip onto the paper-lined tray to cool.
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Using a stand mixer, mix two cups of the flour, 2 tbs yeast, the sugar and the warm milk and water. Add the butter or oil, and salt along with the remaining flour. Mix until a soft dough forms. Turn out onto a floured surface and knead a bit more, then shape into a rectangle. Roll it out to 1/2″ thickness.
{20 minute) Maple Pecan Crescent Cinnamon Twists Together as Family
Empty dough out onto a well floured surface and form into a ball. Cut dough into four quarters, form into discs, wrap, and refrigerate for 30 minutes. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a bowl, add dark brown sugar, cinnamon, and pecans.
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Heat oven to 375 degrees. Prepare a cookie sheet by spraying with cooking spray or lining with parchment paper. In a small bowl, combine the pecans, sugars, and cinnamon. Set aside. Unroll both cans of crescent dough and separate each can into 4 rectangles (2 of the crescent triangles together).
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Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° 15 minutes or until golden.
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Step 2: Make the Dough Twists. Roll the dough out onto a clean, lightly floured surface or a silicone mat. Then cut the dough into ½-inch strips and then cut each strip in half. Twist the strips and place them on the prepared baking sheet. Repeat until you've used up all the crust.
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Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half and then cut into 8 (1/2 inch wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10-15 minutes, until firm. Preheat oven to 400 degrees. Bake until golden, 18-20 minutes, rotating pans halfway. Cool on a rack.
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Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to.
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Mix in Bisquick and beat vigorously. Turn dough onto board dusted with Bisquick. Knead until smooth, about 20 times. Roll out into 12-inch square. Brush with 2 tablespoons melted margarine or butter. Sprinkle center third with one-half the sugar and cinnamon mixture. Fold one-third over the center third.
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Mix the remaining 1/2 cup granulated sugar, the red sanding sugar and the cinnamon in a bowl. Turn out the dough onto a clean surface; pat into an 8-inch square, then cut into quarters. Cut each.
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Place pecans in separate shallow bowl. Set aside. Separate dough into 5 rolls, and unroll each to form 5 strips. Cut each strip, crosswise, into 4 (4 1/2-inch) pieces. Cut each piece in half lengthwise to create 40 (4 1/2- x 1/2-inch) strips. Brush top of each dough strip evenly with butter.
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Sprinkle the nuts evenly on the bottom of the pan and lightly on the sides. Place the rolls on top of the nuts. Sprinkle the rolls evenly with the butterscotch pudding. Melt the butter and mix in the brown sugar and cinnamon then pour evenly over the rolls. Set the pan out in a non-drafty place overnight or for 6-8 hours.
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This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to people.
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Preheat the oven to 400°F. Set out a baking sheet and line it with parchment paper. Set out a small baking dish and combine the sugar, cinnamon, and salt. Mix well. Unfold the puff pastry sheet on a clean work surface. Cut the square in half. Then cut each half in 12 narrow strips.
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Remove the puff pastry from the freezer 40 minutes before making the cinnamon twists. Preheat the oven to 400 F/205 C. Mix together the cinnamon and sugar. Put it in an empty spice container or just use it in bowl with a spoon. Unfold the puff pastry on the counter or a silicone mat or piece of parchment paper.