Frøsnapper (Poppy Seed Twist) Recipe
Flaky, buttery pastry twists generously studded with crunchy poppy seeds and a hint of marzipan, featuring delicate layers that shatter beautifully with each bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">240ml cold milk</li><li class="ingredients-single-item">For the butter layer:</li><li class="ingredients-single-item">250g cold unsalted butter</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g marzipan, grated (or almond paste)</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">80g poppy seeds</li><li class="ingredients-single-item">50g melted butter</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">1 tablespoon water</li><li class="ingredients-single-item">2 tablespoons poppy seeds (for sprinkling)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Large baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the flour, sugar, salt and yeast. Add the egg and cold milk, then mix until a rough dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be firm but pliable – this structure is essential for lamination success. Shape into a square about 20cm wide, wrap in plastic, and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the dough chills, prepare your butter layer. Place the cold butter between two sheets of parchment paper and beat with a rolling pin until malleable but still cold. Form into a square about 15cm wide and refrigerate until ready to use. The butter must remain cold but workable for successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roll the chilled dough into a square approximately 30cm wide. Place the butter square in the center at a 45° angle (like a diamond on a square). Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal. You've now created your butter package, the foundation for flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the dough into a rectangle about 20cm×60cm, keeping the edges straight. Fold the rectangle in thirds like a letter (this is called a "single fold"). Wrap and refrigerate for 30 minutes. This rest allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Repeat this rolling and folding process two more times, always chilling the dough for 30 minutes between folds. Each fold multiplies your layers, creating that signature Danish pastry flakiness. After the third fold, refrigerate for at least 1 hour or overnight for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Mix together the grated marzipan, sugar, and poppy seeds for the filling. On a lightly floured surface, roll the chilled dough into a rectangle approximately 40cm×60cm. Brush the entire surface with melted butter, then sprinkle evenly with the poppy seed mixture, pressing lightly to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cut the dough into 12 equal strips, each about 5cm wide and 40cm long. Twist each strip several times while stretching it slightly. Then, fold each twisted strip in half and twist the two sections together. This creates the classic Frøsnapper look with maximum surface area for crunchy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the twists on baking sheets lined with parchment paper, ensuring they're at least 5cm apart as they will expand. Cover loosely with plastic wrap and let rise at room temperature for 30-45 minutes until slightly puffy. The pastries shouldn't double in size but should look relaxed and slightly expanded.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 200°C (fan 180°C). Whisk together the egg and water, then gently brush this egg wash over each twist. Sprinkle additional poppy seeds on top. The egg wash gives the pastries their beautiful golden shine while helping the seeds adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 14-16 minutes until deeply golden brown. Watch carefully as they can burn quickly due to the high butter content. The pastries should feel light and sound hollow when tapped underneath. Transfer to a wire rack to cool for at least 10 minutes before serving – the butter needs to set for the flakiest texture. These are best enjoyed the day they're made but can be refreshed in a 160°C oven for 5 minutes if stored overnight.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is lamination important when making Danish pastries?
Lamination creates the signature flaky, buttery layers in Danish pastries by separating dough sheets with thin layers of butter. During baking, the butter releases steam that pushes the dough layers apart, creating that distinctive airy, crisp texture. Without proper lamination, you'd end up with a regular bread-like texture rather than a proper Danish pastry.
Can I substitute marzipan in traditional poppy seed twists?
Yes, you can substitute marzipan with almond paste, frangipane filling, or a mixture of ground almonds and sugar. For a nut-free version, consider a thick pastry cream or custard with almond extract. The key is maintaining a sweet, slightly tacky filling that complements the poppy seeds while adding moisture to the pastry.
How do I store Danish pastries to maintain their flaky texture?
Store Danish pastries at room temperature in an airtight container for 1-2 days. For longer storage, freeze unbaked or baked pastries. To revive the flaky texture, warm them in a 160°C oven for 5 minutes before serving. Never refrigerate Danish pastries as this dries them out and compromises their delicate, buttery layers.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
