Strawberry Twists
Delightful homemade pastries filled with sweet strawberry goodness and topped with a tangy lemon cream cheese glaze. Perfect for breakfast or a sweet treat!
Equipment
- Small Saucepan
- Mixing Bowls
- Whisk
- Stand Mixer (optional)
- Baking Sheets
- Parchment Paper
- Sharp Knife
Ingredients
Strawberry Filling
- 2 cups diced strawberries
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons corn starch
Twists Dough
- 4 to 4 ½ cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- 1 ¾ cups milk
- ½ cup instant mashed potato flakes
- 6 tablespoons unsalted butter cubed
- ⅓ cup granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs room temperature
Lemon Cream Cheese Glaze
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- ½ tablespoon fresh lemon juice
- 2 to 3 tablespoons milk
- ¼ teaspoon fine sea salt
- 1 tablespoon lemon zest
- 2 to 3 cups powdered sugar
Instructions
For the Strawberry Filling:
In a small saucepan, combine the diced strawberries and granulated sugar. Cook over medium-low heat for about 5 minutes, stirring until the sugar has fully dissolved.- In a separate small bowl, whisk together the fresh lemon juice and corn starch until smooth. Add this mixture to the strawberries and stir it in well.
- Increase the heat to medium and continue cooking for another 5 minutes, stirring often, until the filling thickens noticeably.
- Remove the saucepan from the heat and transfer the strawberry filling to a heat-safe container. Place it in the refrigerator to cool completely. This step is important to prevent the dough from melting later!
For the Twists Dough:
In a large mixing bowl, combine 1 ½ cups of all-purpose flour with the active dry yeast. Set this bowl aside for a moment.- In a medium saucepan, gently heat the milk, potato flakes, cubed butter, ⅓ cup granulated sugar, and kosher salt until the mixture reaches approximately 120°F. It should be warm to the touch, but not hot.
- Pour this warm milk mixture into the flour and yeast blend. Beat on low speed for 30 seconds, making sure to scrape down the sides of the bowl.
- Add the large eggs and beat just until everything is combined.
- Now, gradually add the remaining flour, about half a cup at a time, mixing until you have a smooth and elastic dough. If using a stand mixer with a dough hook, this takes 3 to 5 minutes. If kneading by hand, work it on a lightly floured surface for about 5 minutes.
- Divide the dough into two equal halves. Lightly grease two medium bowls and place one half of the dough in each, turning it over once to coat.
- Cover the bowls and let the dough rise in a warm spot for about an hour, or until it has visibly doubled in size.
For the Lemon Cream Cheese Glaze:
While your dough is rising, prepare the delicious glaze! In a bowl, beat the softened cream cheese and softened butter together until they are light and fluffy.- Stir in the fresh lemon juice, milk, fine sea salt, and lemon zest.
- Gradually add the powdered sugar, one cup at a time, beating until your glaze reaches your desired smooth and creamy consistency. Set this aside.
Assembly and Baking:
Line two large baking sheets with parchment paper and set them aside.- On a lightly floured surface, roll out one half of the risen dough into a rectangle shape, roughly 12 inches by 8 inches.
- Spread half of your chilled strawberry filling evenly over one half of the dough rectangle.
- Fold the other half of the dough over the filling and gently press down the edges to seal everything inside.
- Using a sharp knife or pizza cutter, cut the dough into 12 even strips. Take each strip, hold both ends, and gently twist it into a pretty spiral. Place these twisted strips onto one of your prepared baking sheets, leaving a little space between each one.
- Repeat this entire process with the remaining half of the dough and the rest of the strawberry filling, using the second baking sheet.
- Cover your twisted pastries and let them rise again for another 30 minutes, or until they have almost doubled in size once more.
- Preheat your oven to 375°F (190°C).
- Bake the strawberry twists for 8 to 12 minutes, or until they are beautifully golden brown.
- Let the twists cool slightly on the baking sheets. Once they're a bit cooler but still warm, generously drizzle them with the lemon cream cheese glaze and serve immediately!
Notes
Nutrition Information (per serving):
Calories: 220kcal
Total Carbs: 36g
Net Carbs: 35g
Fats: 7g
Protein: 3g Enjoy these delicious twists for a delightful morning treat or a lovely dessert!
Calories: 220kcal
Total Carbs: 36g
Net Carbs: 35g
Fats: 7g
Protein: 3g Enjoy these delicious twists for a delightful morning treat or a lovely dessert!
