DANISH TWISTS

By gaster16

Ingredients

• 1/2 recipe Danish dough
• 1 egg, beaten
• 1/2 cup finely chopped almonds or pecans
• 2/3 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/3 cup slivered almonds
• 1/2 cup apricot preserves, heated

Preparation

Step 1

Roll pastry dough out on a lightly floured surface to a 20x12 inch rectangle. Brush dough with beaten egg. Sprinkle with chopped nuts, sugar, and cinnamon. Using a rolling pin, lightly roll the filling into the dough.

Fold the dough in half lengthwise. Press edges together and roll lightly with a rolling pin. Cut dough into 1" wide crosswise pieces. Cut center of each piece lengthwise to within 1/2 inch of each end. With finger, lightly press to firm filling in place.

Twist each piece, shape each twisted piece of dough into a circle. Press ends together firmly. Place circles 2 inches apart on well-greased cookie sheets. Cover with wax paper. Refrigerate 20 minutes.

Preheat oven to 400 degrees.

Brush circles with beaten egg. Sprinkle with slivered almonds. Place cookie sheets in middle of oven. Immediately lower temperature to 350 degrees. Bake 20 minutes or until golden brown.

Remove pastries to wire racks. Brush with heated apricot preserves.