Best 5 Lemon Pecan Twists Recipes

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Indulge in the delightful symphony of flavors with Lemon Pecan Twists, a delectable treat that tantalizes the taste buds with its perfect balance of tangy citrus and nutty richness. These delightful twists are a delightful blend of flaky puff pastry, bursting with a vibrant lemon-sugar filling and crowned with a generous sprinkle of crunchy chopped pecans. The zesty lemon flavor dances on the palate, complemented by the warm, buttery notes of the pecans, creating an irresistible combination that will leave you craving more.

This recipe provides step-by-step instructions, ensuring that even novice bakers can effortlessly create these delectable twists. Additionally, the article offers variations to cater to diverse preferences, including a vegan option for those with dietary restrictions. For those seeking a gluten-free alternative, a dedicated recipe using almond flour is provided, ensuring everyone can savor the goodness of Lemon Pecan Twists. Dive into the world of flavors and embark on a culinary journey that will leave your taste buds dancing with delight.

Let's cook with our recipes!

POPPY SEED-LEMON TWISTS



Poppy Seed-Lemon Twists image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 12 twists

Number Of Ingredients 19

All-purpose flour, for dusting
1 batch Basic Sweet-Roll Dough, recipe follows
1 cup canned poppy seed filling (found in the baking aisle)
1 1/2 cups confectioners' sugar
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon milk
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Make the twists: On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the poppy seed filling evenly over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border.
  • Using a chef's knife, cut the log crosswise into 12 rounds, 1 1/2 inches wide each. Dampen your hands, then stretch and pat each round into an oval shape. Twist each oval in the middle to form a figure-eight shape. Place on the prepared baking sheets. Cover loosely with plastic wrap and set aside in a warm place until plump, 20 minutes.
  • Uncover the dough and retwist, if necessary. Bake until golden, about 20 minutes, switching the position of the baking sheets halfway through. Transfer to racks and let cool slightly on the baking sheets.
  • Make the glaze: Combine the confectioners' sugar, butter, lemon juice and zest, milk, vanilla and salt in a microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds; stir until smooth. Brush on the twists.
  • Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  • Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  • Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

LEMON PECAN TWISTS



Lemon Pecan Twists image

Yield 8

Number Of Ingredients 9

12 Rhodes White Dinner Rolls , thawed to room temperature
1/2 cup chopped pecans
1/3 cup brown sugar
1 tablespoon grated lemon peel
2 tablespoons butter, softened
ICING
1 cup powdered sugar
1 tablespoon butter, melted
4 to 5 teaspoons lemon juice

Steps:

  • Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24x9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Combine icing ingredients until smooth. Drizzle over twists.

Nutrition Facts : Nutritional Facts Serves

LEMON PECAN TWISTS



LEMON PECAN TWISTS image

Categories     Dessert

Yield Twists

Number Of Ingredients 9

12 Rhodes™ Dinner Rolls, thawed to room temperature
1/2 cup chopped pecans
1/3 cup brown sugar
1 tablespoon grated lemon peel
2 tablespoons butter, softened
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
4-5 teaspoons lemon juice

Steps:

  • Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24x9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Combine icing ingredients until smooth. Drizzle over twists.

LEMON COCONUT TWISTS



Lemon Coconut Twists image

Marjorie Johnson, of Robbinsdale, Minnesota created this recipe as an alternative to caramel & cinnamon rolls. She received the White Wheat Award for it in the first-ever National Festival of Breads bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat. Thank you, Ms. Marjorie!

Provided by Busters friend

Categories     For Large Groups

Time 3h15m

Yield 18 rolls, 18 serving(s)

Number Of Ingredients 18

1/2 cup warm water (100 to 110 F)
4 teaspoons yeast, Fleischmann's Active Dry
1 teaspoon granulated sugar
1/2 cup sour cream
1/3 cup nonfat dry milk powder
2 large eggs
1/4 cup butter, softened
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 1/2 cups whole wheat flour (King Arthur Unbleached White)
4 1/2 cups unbleached bread flour (King Arthur )
1/2 cup unsalted butter, melted
3 1/2 ounces instant lemon pudding mix (1 package)
1 cup sweetened flaked coconut
1 1/2 cups confectioners' sugar
1/4 teaspoon lemon extract
1/4 teaspoon almond extract
2 -3 tablespoons cream

Steps:

  • In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes.
  • Stir in sour cream, dry milk, eggs, butter, sugar, salt, white whole wheat flour and bread flour.
  • With dough hook, knead on low speed 5 minutes.
  • Put dough into a greased bowl, cover, let rise till double.
  • Punch down dough.
  • Roll dough into rectangle, 18 x 10 inches; cut into eighteen 1-inch strips.
  • In a 9-inch glass pie plate melt butter.
  • In a second pie plate, combine pudding and pie mix and coconut.
  • Dip each strip in melted butter, then into coconut mixture.
  • Twist and hold one end of strip down on greased baking sheet for the
  • center of the roll and curl the strip around center, tucking end under.
  • Place remaining butter or coconut mixture on top of twists.
  • Cover twists, let rise in warm place until double.
  • Bake in preheated 350°F oven 10 to 15 minutes, or until golden brown.
  • Remove rolls to a wire rack.
  • For frosting, combine confectioners' sugar, lemon extract, almond extract and cream until frosting is smooth and of spreadable consistency.
  • Frost warm rolls.
  • Makes 18 rolls.

Nutrition Facts : Calories 358.6, Fat 12.6, SaturatedFat 7.8, Cholesterol 48.2, Sodium 292.7, Carbohydrate 54.7, Fiber 2.5, Sugar 16.4, Protein 7.8

PECAN LEMON LOAF



Pecan Lemon Loaf image

A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon zest
1/4 cup lemon juice

Steps:

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.

Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use fresh lemons. Fresh lemon zest and juice add a bright, citrusy flavor to these twists. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor won't be as good.
  • Don't overmix the dough. Overmixing the dough will make the twists tough. Mix just until the ingredients are combined.
  • Chill the dough before rolling. Chilling the dough makes it easier to roll and cut.
  • Use a sharp knife to cut the twists. A sharp knife will give you clean, even cuts.
  • Bake the twists until they are golden brown. The twists should be baked until they are golden brown and firm to the touch.

Conclusion:

Lemon pecan twists are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual snack to a special dessert. With their bright lemon flavor and crunchy pecan filling, these twists are sure to be a hit. So next time you're looking for something sweet and satisfying, give lemon pecan twists a try!

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