Twisted Danish Almond Poppy Seed Puff Pastry Straws
These traditional Danish pastry twists feature buttery puff pastry filled with sweet almond paste and coated in a crunchy blend of poppy and sesame seeds. The dough is rolled, filled, folded, and cut into strips that are twisted before baking to create an elegant spiral shape. Perfect for breakfast, afternoon tea, or as a special treat, these frøsnapper offer a delightful contrast of flaky pastry and nutty flavors with a satisfying crunch from the seed coating.
Ingredients
Instructions
- 1
Remove puff pastry from freezer and let soften slightly, then unroll gently and press creases together
- 2
Cover with towel while softening but do not let get too warm or dry out
- 3
Process almond paste and sugar in food processor until fine meal forms
- 4
Add butter and process until smooth paste forms, then transfer to bowl
- 5
Roll softened puff pastry into rectangle about 15 inches tall and 22 inches long with long edge facing you
- 6
Mark midline lengthwise with dull tool without cutting
- 7
Spread thin layer of almond paste mixture on bottom half below midline, leaving half inch border at edges
- 8
Fold top half over bottom half, smoothing and squaring edges manually
- 9
Whisk egg with salt and water, then brush thin coat over dough
- 10
Mix poppy and sesame seeds together and spread over egg-washed surface
- 11
Press gently to ensure seeds adhere well
- 12
Cut dough into 1 inch strips
- 13
Stretch each strip slightly while giving full twist to keep seed side up at both ends
- 14
Place on sheet pan and bake at high heat until nice dark caramel color appears
Tips
Don't let puff pastry get too warm or it will become difficult to work with and may not hold its shape during baking.
Press seeds firmly into the egg wash to ensure they stick well during the twisting and baking process.
These pastries are best enjoyed fresh the day they're baked for optimal texture and flavor.
Good to Know
Store covered at room temperature up to 2 days
Can prepare through cutting step, then refrigerate overnight before twisting and baking
Serve warm or at room temperature
Common Mistakes
Don't overwork the puff pastry or it will lose its flaky layers
Avoid under-baking as the pastry won't be properly crisp
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
Similar sweetness and texture
General Alternatives
Different flavor but similar texture
FAQ
Can I make these ahead of time?
Yes, you can prepare through the cutting step and refrigerate overnight, then twist and bake fresh the next day for best results.
What if I don't have both types of seeds?
You can use just poppy seeds or just sesame seeds, or substitute with other seeds like sunflower or pumpkin seeds for different flavor.
How long do these keep?
They're best the day baked but will stay good covered at room temperature for up to 2 days, though texture will soften slightly.