Orange Sugar and Cinnamon Danish Pastry Twists
by Tenina Holder
This recipe is extremely easy to whip up at a moments notice if you have already got the ingredients good to go. Straight from the pages of that amazing ebook ‘What’s for Breakfast?’ (which should have really been called, ‘What’s for Brunch?’) you cannot go far wrong when serving these to, well, anyone!
Impressive at a brunch, great as a morning tea or really nice on a weekend with a brewed cacao in hand, but don't take my word for it. Get twisting.
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Need
- 1 Batch Iced Puff Pastry or 4 sheets commercial butter puff pastry Recipe
- 50 Grams raw sugar
- Zest 1 orange, finely grated
- a few Cinnamon Baking Chips Recipe
- Egg wash
Do
- 1
Cut each piece of pastry into two rectangles. Set aside.
- 2
Preheat oven to 180°C and line a large baking tray with paper.
- 3
Place sugar and zest into Thermomix bowl and mill 10 sec/speed 10.
- 4
Scrape down sides of bowl and around the blade and repeat milling.
- 5
Spread sugar across each piece of pastry. Sprinkle a few Cinnamon Baking Chips on each.
- 6
To roll the pastry twists, roll each piece up starting with the long edge, twisting as you roll. It will lengthen the pastry, so keep twisting so it becomes quite tight. Roll into a scroll shape and place onto prepared tray.
- 7
Brush with egg wash and sprinkle any remaining orange sugar on each.
- 8
Bake 15 minutes until puffed and golden.
- 9
Serve hot.
