Dark Rye Pastry Twists

Elevate Your Baking with This Artisan Recipe

There’s something magical about working with stone-ground flour. It’s not just about baking; it’s about connecting with tradition, the land, and the flavors that come alive when you use real, quality ingredients.

I’m Farmer Drew, and today, I’m sharing a recipe that takes dark rye flour to a whole new level.

Picture this: flaky layers, a hint of sweetness, and the earthy, complex taste of rye. These Dark Rye Pastry Twists are perfect for tea time, a morning indulgence, or impressing guests with something a little different. Made with Early Bird Farm’s stone-ground Dark Rye Flour, this recipe combines an artisan technique with a touch of rustic charm.

“Good baking starts with great flour,” says artisan baker and author Amy Emberling. “Using stone-ground flour adds depth and authenticity to any baked good.”

So grab your apron, and let’s dive into a recipe that’s as rewarding to make as it is to eat. Trust me, these twists will be the highlight of your table!

Ingredients

Dry Ingredients

• 1 1/2 cups Early Bird Farm’s Dark Rye Flour
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon fine sea salt

Wet Ingredients

• 1/2 cup cold unsalted butter, cubed
• 1/2 cup cold water
• 1/2 cup full-fat sour cream

Filling

• 2 tablespoons unsalted butter, softened
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom

Optional Topping

• 1 large egg, whisked (for egg wash)
• Demerara sugar or sesame seeds (for garnish)

Step-by-Step Instructions

1. Prepare the Dough
In a large bowl, combine the Dark Rye Flour, all-purpose flour, and sea salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

2. Mix the Wet Ingredients
Combine the cold water and sour cream in a separate bowl. Gradually pour this mixture into the dry ingredients, stirring gently until a shaggy dough forms.

3. Roll and Fold the Dough
Turn the dough onto a floured surface and shape it into a rectangle. Roll it out to about 12×8 inches. Fold the dough into thirds like a letter. Rotate 90° and repeat the rolling and folding process three more times. Wrap the dough in plastic and refrigerate for 1 hour.

4. Prepare the Filling
In a small bowl, mix the softened butter, honey, cinnamon, and cardamom until smooth.

5. Shape the Pastry Twists
Roll the chilled dough into a 12×12-inch square. Spread the spiced honey butter evenly over half the square. Fold the dough over to encase the filling, then cut into 12 strips. Gently twist each strip and place them on a parchment-lined baking sheet.

6. Chill and Preheat
Chill the twists for 30 minutes while preheating your oven to 375°F (190°C).

7. Bake
Brush each twist with egg wash and sprinkle with Demerara sugar or sesame seeds. Bake for 18-20 minutes, or until golden and crisp. Cool slightly before serving.

Summary and Tips

These Dark Rye Pastry Twists offer the perfect balance of texture and flavor. The flaky layers create a satisfying crunch, while the spiced honey butter filling adds a sweet and aromatic depth.

Here’s a tip: if you’re craving a savory version, swap the honey butter for grated cheese and fresh herbs. These pastries are best enjoyed fresh but can be reheated at 325°F for 5 minutes to regain their crispness. Serve them with tea or coffee for an unforgettable treat.

A Note from Farmer Drew

I often get questions from bakers who want to make their pastries shine. Whether it’s about achieving that perfect flaky texture or exploring creative fillings, I’m here to help. Don’t hesitate to experiment—baking is as much about joy and curiosity as it is about precision. Let these Dark Rye Pastry Twists be your canvas!

FAQ

What is the best flour for these pastry twists?

Using stone-ground Dark Rye Flour like the one from Early Bird Farm ensures a rich, earthy flavor that pairs beautifully with the sweet or savory filling.

Can I make these twists ahead of time?

Yes! You can prepare the dough and freeze the shaped twists. Bake directly from frozen, adding a few extra minutes to the bake time.

How do I store leftover twists?

Store them in an airtight container at room temperature for up to two days. Reheat in the oven.

Dark Rye Pastry Twists

These Dark Rye Pastry Twists are a rustic, artisan creation that highlights the earthy and complex flavors of stone-ground Dark Rye Flour. Enhanced with a laminated dough technique, these pastries achieve a flaky, layered texture perfect for morning indulgence or a sophisticated tea-time treat.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 3 hours hrs 5 minutes mins

Course Pastry

Cuisine Artisan Baking

Servings 12 twists

Equipment

• Mixing Bowl
• Pastry Cutter
• Rolling Pin
• Baking Sheet
• Parchment Paper

Ingredients

  

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Dry Ingredients

• 1 1/2 cups Dark Rye Flour Stone-ground for rich flavor
• 1 1/2 cups all-purpose flour
• 1/2 tsp fine sea salt

Wet Ingredients

• 1/2 cup cold unsalted butter Cubed
• 1/2 cup cold water
• 1/2 cup full-fat sour cream

Filling

• 2 tbsp unsalted butter Softened
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom

Optional Topping

• 1 large egg Whisked for egg wash
• Demerara sugar or sesame seeds For garnish

Instructions

 

• In a large bowl, mix the Dark Rye Flour, all-purpose flour, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
• Combine the cold water and sour cream, then pour into the dry mixture. Stir until a shaggy dough forms.
• Turn the dough onto a floured surface and shape it into a rectangle. Roll it out to about 12×8 inches. Fold the dough into thirds like a letter. Rotate 90° and repeat rolling and folding 3 more times. Wrap and refrigerate for 1 hour.
• Mix softened butter, honey, cinnamon, and cardamom in a small bowl until smooth.
• Roll the chilled dough into a 12×12-inch square. Spread the spiced honey butter evenly over half the square. Fold the dough over to encase the filling. Cut into 12 strips and twist each strip gently.
• Place the twists on a parchment-lined baking sheet. Chill for 30 minutes while preheating the oven to 375°F (190°C).
• Brush each twist with egg wash and sprinkle with sugar or sesame seeds. Bake for 18-20 minutes, until golden and crisp. Cool slightly before serving.

Notes

For a more savory twist, swap the honey butter filling for grated cheese and herbs. These pastries are best enjoyed fresh but can be reheated in the oven for 5 minutes at 325°F.

Keyword Artisan Baking, Dark Rye Flour, Pastries

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