PEANUT BUTTER TWISTS
Make and share this Peanut Butter Twists recipe from Food.com.
Provided by AZRT8871
Categories Quick Breads
Time 30m
Yield 30 twists
Number Of Ingredients 8
Steps:
- 1. In a small mixing bowl, sift the flour with sugar and salt. Add shortening, cream cheese and milk. Mix on lowest speed of an electric mixer until dough begins to form well. Shape into a ball. 2. Roll out on floured surface to a 20 x 8 inch rectangle. Cut in half to make two 10 x 8-inch rectangles. 3. Spread one half with peanut butter (try crunchy peanut butter if you wish); top with the apple butter. Place the second half of dough on top of first. Brush with milk and sprinkle with a little bit of granulated sugar. 4. Cut into strips 5 x 1/2 inches. Gently twist twice. Place on well-greased cookie sheets and bake in preheated 400-degree oven for 7-10 minutes or until light golden brown. Do not overbake. Serve warm or at room temperature. Makes 30 twists.
Nutrition Facts : Calories 64.2, Fat 4.4, SaturatedFat 1.5, Cholesterol 3.2, Sodium 57.5, Carbohydrate 5.3, Fiber 0.3, Sugar 1.6, Protein 1.2
PEANUT BUTTER TWISTS
Years ago, I received a bread machine for Christmas- along with a collection of recipes. These treats that have a peanut butter filling and icing soon became a favorite. People always ask for the recipe.
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside. , Roll dough into a 24x8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times., Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists.
Nutrition Facts : Calories 199 calories, Fat 9g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 172mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
PUFF PASTRY TWISTS
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
- Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
- In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
- Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
- Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
- To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
- To serve, place the twists on a tray and serve with the sauce along side for dipping.
BUTTER TWISTS
These buttery cookies make a wonderful addition to a holiday cookie swap or dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and egg white. Reduce speed to low. Add salt and flour; mix until combined.
- Roll dough into 3/4-inch balls. Roll each ball into a 6-inch log. Bend log in half, then twist. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake, rotating halfway through, until cookies just begin to turn golden, 13 to 15 minutes. Let cool on parchment on wire racks.
PEANUT BUTTER TWISTS
Quick and easy pastries. Try different fillings, for example; jams, spreads or cheese!
Provided by eacford
Time 25m
Yield Serves 8
Number Of Ingredients 4
Steps:
- Pre-heat the oven to 220 degrees. Unroll the pastry and cut it in half. Set 1 half aside.
- On the remaining half, spread peanut butter all over. You can make this as thick as you like.
- Grate the chocolate over the peanut butter.
- Place the remaining pastry on top of the peanut butter and chocolate pastry half.
- Cut lengthways into 1cm slices. Holding each end, twist the pastry and curl it into a circular shape.
- Egg wash the pastry and put in the oven to bake for 15 minutes or until golden brown.
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CHOCOLATE PEANUT BUTTER TWISTS | MRFOOD.COM
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5/5 (1)Estimated Reading Time 1 minCategory Pastries
- On a work surface, unfold both sheets of puff pastry. Evenly spread chocolate peanut butter spread on each sheet. Sprinkle peanuts over the chocolate peanut butter spread. Flip the sheet without the nuts over onto the other sheet (as if you were making a peanut butter and jelly sandwich).
- Cut lengthwise into 1/2-inch-wide strips. Holding each end of a strip, gently twist. Then, roll the twisted dough up into a coil. Place on baking sheet and tuck the end of the twist under the coil. Brush each with butter and sprinkle with sugar.
- Bake 18 to 22 minutes or until light golden. Remove from baking sheets, let cool slightly, and serve.
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