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–+ servings

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.
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Prep Time 45 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 3 hours 5 minutes
Course Pastry
Cuisine Artisan Baking
Servings 12 twists

Equipment

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

Ingredients
  

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 12x8 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 12x12-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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