Friday, October 28, 2016

Alvina's Cinnamon Twists


For this Flashback I want to remind you of these sweet little twists I first sampled in Alvina's kitchen many years ago. Alvina is my cousin by marriage and lives about 1500 miles from us, but the visits we’ve had as families have been the best! Besides being an excellent cook and home-maker, Alvina has a wonderful warm personality and the best laugh!. I love reminders of our times together and when I make these I wish that the distance between our houses would not be so far.




More recently, this recipe came up when MGCC were invited to do a cooking class in Shipshewana, IN, and we demonstrated this simple biscuit pastry to be used plain, with a savory or a sweet filling.

Ingredients:

Your favorite biscuit or scone pastry. I use:
  • 2 c flour
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp cream of tartar (optional)
  • 6 Tbsp butter, room temp.
  • 1 c buttermilk or milk
filling and icing:
  • 2 - 3 Tbsp melted butter
  • 3/4 c brown sugar 
  • 1 tsp cinnamon
  • 1 Tbsp flour
  • 3/4 c icing (confectioner's) sugar

Method:
 
  1. In medium sized bowl, mix dry ingredients, then cut in butter with pastry blender. 
  2. Add buttermilk, stirring with fork until dough holds together. Shape into a ball.
  3. Pat into a rectangular shape on lightly floured surface and roll out to a 6 x 24 inch strip.
  4. Spread with melted butter, then with sugar/cinnamon/flour (mixed)
  5. Starting from long side, fold over twice, so that you have a 2 inch strip that has 3 layers.
  6. Cut into 3/4 inch slices and twist each slice so that it looks like the figure 8. (right hand twists away from you and left hand toward you)
  7. Place on greased and floured (or parchment paper lined) cookie sheet.
  8. Bake at 400F until golden. About 12 - 14 minutes. Yield: approx. 30 mini twists
Icing:
Fill a 1 c measuring cup 3/4 full of icing sugar. Stir while adding a little water at a time, until it has an easy spreading consistency. Drizzle or brush over warm twists. (If you did not use
parchment paper, remove twists from sheet with lifter before sugar, that has run out, hardens.)



6 comments:

  1. What would be the recipe for a savoury filling? These look awesome. Can't wait to try them.

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    Replies
    1. Ooooooo! Reduce the sugar by half, spread with garlic butter and rosemary, then sprinkle coarse salt and parmesan just before baking. Oh, and almonds!!

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    2. Lily, the filling we shared at the cooking class is from our first book but also on this blog, meat pinwheels,
      http://www.mennonitegirlscancook.ca/2008/06/meat-pinwheels.html
      You could also roll out the dough and spread with pizza sauce and cheese, then roll up and slice.
      Thank you, anonymous, for your ideas.

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  2. Oh I saw the video of you making these in Shipshewana. So glad you've posted the recipe - they sound fantastic. This might be my new go to Christmas morning treat!!! Can't wait to try this.

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  3. Catching up on your posts here this afternoon. Oh, I want one of everything I've seen! lol
    God bless your weekend.

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  4. going to make these but use a cream cheese icing. :)

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