Cinnamon and Chocolate Raspberry Twists

Cinnamon and Chocolate Twists (Kanel och choklad längder)

 

These baked twists are quite common in any Scandinavian bakery. I used puff pastry dough in this recipe instead of a regular dough, so much easier and quicker. You can try any sort of fillings for these as well. Yum!

Ingredients in the Chocolate Twist

  • 1 sheet of puff pastry
  • 1 block of chocolate, preferably milk chocolate
  • Raspberry jam
  • 1 egg, beaten
  • A few almonds, chopped up

Ingredients in the Cinnamon Twist

  • 1 sheet of puff pastry
  • 1 stick of butter
  • 1 tablespoon of cinnamon
  • 1 tablespoon of sugar
  • 1 egg, beaten
  • A few almonds, chopped up

Instructions for the Chocolate Twist

1. Unfold the puff pastry sheet. Place the chocolate bar in the middle and cut the dough as per the picture below.
Chocolate and Raspberry Twist
2. Remove the top strands of puff pastry.
Chocolate and Raspberry Twist
3. Spread raspberry jam on top of the choclate.
Chocolate and Raspberry Twist
4. Fold the top part of the puff pastry sheet over the chocolate.
Chocolate and Raspberry Twist
5. Braid the strands of dough until you reach the last ones which you need to remove.
Chocolate and Raspberry Twist
6. This is what the final should look like.
Chocolate and Raspberry Twist

Instructions for the Cinnamon Twist

1. Unfold the puff pastry sheet. Mix the butter, cinnamon and sugar in a bowl.
Cinnamon Twist
2. Spread the butter mix in the middle of the dough.
Cinnamon Twist
3. Remove the top strands of puff pastry. Fold the top part of the puff pastry sheet over the chocolate.
Cinnamon Twist
4. Braid just like you did with the chocolate twist.
Cinnamon Twist
5. Brush the twist with the beaten eggs.
Cinnamon Twist
6. Spread the almonds on top of each twists.
Cinnamon Twist
7. Bake at 450 degrees F for about 15 to 20 minutes. Please check on them every once in a while so they don’t burn.
Cinnamon Twist

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