Cinnamon Twisps recipe offers regional flavor in ‘Dishing up’
The Cinnamon Twisp Bakery in the Methow Valley is a delicious stop for hungry skiers and travelers alike.
The bakery, opened in 1994 by Katie Bristol, is one of the places featured in the new “Dishing Up Washington: 150 Recipes That Capture Authentic Regional Flavors” by Jess Thomson ($19.95, Storey Publishing).
Here is the recipe from the book for a quick version of its signature Cinnamon Twisps. The real recipe is a secret.
Quick Cinnamon Twisps
1 1/4 cups toasted hazelnuts (skins removed), finely chopped
1/2 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter
1/4 cup honey
2 sheets ready-bake puff pastry (from a 17-ounce package), thawed overnight in the refrigerator
Unbleached all-purpose flour, for dusting
Preheat the oven to 425 degrees.
Line two baking sheets with parchment paper or silicone baking mats and set aside.
Stir about two-thirds of the hazelnuts, the brown sugar, and the cinnamon together in a small bowl. Set aside.
Melt the butter in a small saucepan over low heat. Stir in the honey and set aside.
Spread one sheet of the puff pastry out on a clean working surface lightly dusted with flour. Brush it with a thin layer of the honey butter (you won’t use it all), then sprinkle half the brown sugar mixture over the entire sheet. Top with the second sheet of puff pastry, then spread the remaining brown sugar mixture over the second sheet. Gently roll the nuts and sugar into the puff pastry using a rolling pin (or a smooth drinking glass) – the goal is to encourage the sugar to stick, not to roll the pastry out.
Cut the dough into eight strips the long way, each a bit more than an inch wide, then cut once in the other direction so you have 16 long rectangles. Pinch two rectangles together at one short end, holding them closed with the thumb and index finger of one hand. Twist the end of each of the two rectangles around a few times with your other hand, then pinch the two pieces together at the other end so they stick together. Place the folded twist on one baking sheet and repeat with the remaining dough, placing four twists on each of the baking sheets. Scoop any stray nuts up off your work surface and sprinkle them onto the twists.
Bake the twists for 20 minutes, rotating the pans after about 15 minutes, halfway through the total baking time. Decrease the heat to 350 degrees and bake for 10 minutes longer, or until the twists are puffed and golden brown.
Remove the twists from the oven and transfer them immediately to a cooling rack. Reheat the remaining honey butter, stirring until smooth, then brush it liberally all over the twists. Sprinkle the remaining hazelnuts over the twists, then lightly brush again with the honey butter. Let the twists cool for 5 minutes before serving.
Yield: 8 large twists