Strawberry Twists

No ratings yet

These Strawberry Twists with Lemon Cream Cheese Glaze feature a delightful homemade strawberry filling and a zesty lemon cream cheese glaze. It's a sweet and flavorful combination that's sure to become your new favorite addition to Sunday brunch!

Course Breakfast

Cuisine American

Keyword strawberry twists, strawbery twists with lemon cream cheese glaze

Prep Time 2

Cook Time 8

Total Time 2 8

Servings twists

Calories 220kcal

Author Trish - Mom On Timeout

Ingredients

Strawberry Filling

2 cups strawberries diced
½ cup granulated sugar
1 tablespoon fresh lemon juice
2 tablespoons corn starch

Twists

4 cups all purpose flour up to 4 ½ cups if needed
2 ¼ teaspoons active dry yeast
1 ¾ cups milk
½ cup instant mashed potato flakes
6 tablespoons unsalted butter cubed
⅓ cup granulated sugar
1 teaspoon kosher salt
2 large eggs room temperature

Lemon Cream Cheese Glaze

4 ounces cream cheese softened
4 tablespoons unsalted butter softened
½ tablespoon lemon juice
2 tablespoons milk 2 to 3 tbsp
¼ teaspoon fine sea salt
1 tablespoon lemon zest
2 cups powdered sugar 2 to 3 cups

Instructions

Strawberry Filling

Stir the strawberries and sugar together in a small saucepan over medium-low heat for 5 minutes or until sugar dissolves. Combine lemon juice and corn starch in a small bowl and whisk to combine. Add to strawberry mixture and stir to combine. Turn heat to medium and heat for another five minutes, stirring frequently, until the filling has noticeably thickened.
2 cups strawberries, ½ cup granulated sugar, 1 tablespoon fresh lemon juice, 2 tablespoons corn starch
Remove from heat and transfer to a heat safe container, like a glass canning jar, and refrigerated until needed.

Twists

In a large mixing bowl, combine 1½ cups flour and the yeast. Set aside.
4 cups all purpose flour, 2 ¼ teaspoons active dry yeast
In a medium saucepan, heat the milk, potato flakes, butter, sugar and salt until it reaches 120°F.
1 ¾ cups milk, ½ cup instant mashed potato flakes, 6 tablespoons unsalted butter, ⅓ cup granulated sugar, 1 teaspoon kosher salt
Add the heated mixture to the flour and yeast mixture and beat on low speed for 30 seconds, scraping down the sides of the bowl as necessary. Add eggs and beat just until combined.
2 large eggs
Switch to the dough hook and add remaining flour, half a cup at a time, until fully incorporated. Continue mixing with the dough hook for another 3 to 5 minutes or until dough is smooth and elastic. (If you don't have a mixer, simply knead dough by hand for about 5 minutes on a lightly floured surface.)
4 cups all purpose flour
Divide the dough in half and place in two lightly greased bowls. Turn the dough over once to coat. Cover bowls and let rise until doubled in size - about an hour.

Lemon Cream Cheese Glaze

While the dough is rising, prepare the glaze.
Beat the cream cheese and butter together until light and fluffy. Beat in the lemon juice, milk, salt and lemon zest.
4 ounces cream cheese, 4 tablespoons unsalted butter, ½ tablespoon lemon juice, 2 tablespoons milk, ¼ teaspoon fine sea salt, 1 tablespoon lemon zest
Beat the powdered sugar in one cup at a time until desired consistency is reached. Set aside.
2 cups powdered sugar

Assembly and Baking

Line two large baking sheets with parchment paper. Set aside.
Lightly flour a work surface and roll out half the dough at a time into a 12-inch x 8-inch rectangle.
Spread half of the chilled strawberry filling down one half of the rectangle.
Pull the other half of the dough over the filling and press ends to seal.
Cut into twelve even strips. Grab each end of a strip and gently twist and place on prepared baking sheets. Repeat with all strips. Repeat process with remaining half of dough and filling using both baking sheets so twists have adequate space between them.
Cover twists and let rise for another 30 minutes or so, or until nearly doubled in size again.
Preheat oven to 375°F. Bake for 8 to 12 minutes or until golden brown.
Drizzle lemon cream cheese glaze on top and serve warm.

Notes

Storage Information

As with any sweet pastries, strawberry twists are best enjoyed fresh, but you can store them for a short period of time to enjoy later. Here are two ways I recommend storing your leftover strawberry twists.

Room Temperature: Let the twists cool completely on a wire rack before storing. Place the twists in an airtight container or cover with plastic wrap. Eat within a day of storing at room temperature.

Refrigerator: Once the twists have cooled completely, place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for 2-3 days.

Reheating: When ready to enjoy, warm the twists in a preheated oven (around 350°F) for a few minutes or briefly warm in a microwave.

Nutrition