cinnamon twist

Makes about 16 twists.
*** Dough
1 cup (225 g) unsalted butter,  at room temperature
6 oz (180 g) cream cheese, at room temperature
2 Tbsp (25 g) granulated sugar
2 cups (300 g) all-purpose flour
*** Assembly
½ cup (100 g) granulated sugar
1 tsp (5 mL) finely grated lemon zest
½ tsp (1.5 g) ground cinnamon
¼ cup (60 g) unsalted butter, melted
1 cup (150 g) raisins
1 egg whisked with 2 Tbsp (30 mL) water, for brushing


- for savory, in lieu of cinnamon sugar, use grated cheese

- the recipe below makes 8 jumbo twists
- the filling is for 4 jumbo twists (half of the dough below)

******* I made 32 mini twists, 16 sweet and 16 savory (w/ recipe below)********

用料  

cinnamon twist的做法  

1. prep:
   bring butter and cream cheese to room temp

2. ------ dough --------
   beat the butter and cream cheese together in a large bowl until smooth.  
   
   Beat in the sugar, then add the flour and stir until well combined.  
   
   Shape the dough into 2 discs, wrap in plastic wrap and chill for at least 2 hours, until firm.

3. ---- cinnamon filling -----
   Stir the sugar, lemon zest and cinnamon together in a small dish

4. --- assemble -------
   Roll out the first disc of dough on a lightly floured work surface to a rectangle about 10-x-15-inches (25-x-36 cm) and ¼-inch (12 mm) thick.
   
   Trim the edges
   
   on the whole sheet:
   brush with the melted butter sprinkle generously with the cinnamon sugar.  
   
   for half of the sheet:
   Sprinkle half of the raisins on half of the dough (10-x-7.5 inches/12-x-18 cm) and fold the half without raisins over this to cover and press/roll w/ rolling pin gently (the dough will not seal).

5. alternatively, for savory twist
   - spread softened butter all over the sheet, then sprinkle grated parmasean cheese

6. Cut this into 8 strips and give each a few twist before placing onto the baking trays, leaving space between them (don’t worry if a few raisins fall out).
   
   * press each end on the baking tray (they will puff up during baking)

7. bake at 375 F for 20 mins
   
   * I did 14 mins on the top shelf (furthest from the heat) in the oven, then 4 mins after turning off the oven and flip the twists