Start by making a standard Danish Pastry Base Dough. I have a recipe for this here on www.NordicFoodLiving.com - search for Pastry Dough or click this link.

On a flour cover table, use a rolling pin to flatten the pastry dough into a 60x30 cm (24x12 inch) rectangle.

Make the sugar/butter filling by mixing the two ingredients in a small bowl.

Use a knife to smear out the filling lengthwise on half of the pastry dough.

Now fold the other half of the dough over the part with the butter/sugar filling. The dough should now measure 60x15 cm (24x6 inch). Use your fingers to assemble the edges so that the filling is sealed inside.

Brush the top of the dough with a beaten egg. Save any excessive egg for later. Sprinkle the dough with poppy and sesame seeds. The dough should be completely covered with seeds.

Use a knife to cut the dough into 15 pieces measuring 15x4 cm (6x4.5 inch).

Now twist the dough one revolution along the long side and place them on a parchment paper covered oven plate.

Cover the twisted dough with a clean dishtowel or similar and let them rise for about 30-40 minutes.

10. Use the rest of the beaten egg to brush the parts of the pastry that has not been covered with Poppy seeds.

11. Preheat the oven to 220 C (430 F) and then place the raised pastry at the oven's middle location. Bake the pastry for 5 minutes then turn down the heat to 200 C (400 F) and continue baking for about 15 minutes or until they are nice and golden.

12. Let the baked Twists cool off on an oven grid.