Lemon Pecan Twist Recipes

Steps:

• Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
• Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
• In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
• Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
• Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
• Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
• Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Steps:

• Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24x9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Combine icing ingredients until smooth. Drizzle over twists.

Steps:

• Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24x9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Combine icing ingredients until smooth. Drizzle over twists.