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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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Add cinnamon, nutmeg and flour and beat until smooth. Set aside until ready to use. To toast your pecans - lay them out on a baking tray lined with parchment and bake in a 350 degree oven for 5-7 minutes or until fragrant. This usually only takes about 5 minutes in my oven. Remove from oven and allow to cool.
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Instructions. Preheat oven to 425°F. Line a cookie sheet with parchment paper. In the bowl of a food processor, combine flour, baking powder, and salt. Add butter chunks and pulse until the mixture looks crumbly. Add milk and pulse just until dough comes together in a ball.
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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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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.
Cinnamon Pecan Biscuit Twists for SRC (and Ultimate Chocolate Chip
Defrost puff pastry. Preheat the oven to 375° Fahrenheit. Melt butter and transfer it into a shallow bowl. Combine sugar and cinnamon in a separate shallow bowl. Cut puff pastry into strips ( about 1¼ x 3-5 inches). Dip each strip of puff pastry into the butter and coat thoroughly.
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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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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.
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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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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.
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Preheat oven to 375 degrees. Lightly grease 9 x 13 x 2″ pan with cooking spray. Cut dough in half, roll out one half of dough into 18 x 24″ rectangle to 1/4″ thickness. In small bowl, melt 8 tablespoons butter in microwave, add brown sugar and cinnamon. Spread half of this mixture over dough.
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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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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.
Cinnamon Twists Only four ingredients to make these light and flaky
This mouth-watering recipe is ready in just 40 minutes and the ingredients detailed below can serve up to people.
