Double Glazed Spanish Puff Pastry Twists
Posted on March 21 2017
A recipe with step by step pictures & instructions for Double Glazed Spanish Puff Pastry Twists! How delectable do these little guys look?! Puff pastry layers cut into oblongs, twisted and baked until golden…Dipped first in an egg yolk syrup and then a glassy glaze and finally, topped with lemon zest. OH MY!
YUM!!!!!
These pretty pastries are inspired by my aunts favourite Spanish Easter treat…She is visiting from Spain at the moment and I convinced her to spend the morning baking with me – and these Double Glazed Spanish Puff Pastry Twists are what we came up with! Everyone loved them so much, I had to share them with you!
They’re original, easy to make, so much fun and it takes a fair amount of self control to stop eating them! That sounds about right for an Easter sweet treat to me.
Looking for more sweet treat recipes for Easter? Try my Dairy & Sugar Free Almond Chocolate Truffles, my Chocolate Chip Raspberry Coffee Cake, The Best Chocolate Brownie Cake (sugar free), my Brown Butter Caramel Crumble Apple Pie and my Rustic Bumble Berry Crumble Crisp.
Here’s how to make the Double Glazed Spanish Puff Pastry Twists:
1. On a clean, floured surface roll out the two pastry sheets to 2mm thick. Then place the one sheet on top of the other. Cut the sheets in half and place 2 sheets on top of the other two sheets. Roll the 4 sheets lightly to get the layers to stick together.
2. Cut the pastry width ways into 2 halves. Then slice the pastry long ways into 1 inch wide strips, then into 2 rows width ways. Do the same thing with the other half.
3. Twist the oblong pastry pieces so they look like bow ties, then place on a lightly greased baking tray about 2 inches apart as they puff up a lot. Bake for 12 minutes until they are golden and have doubled in size.
4. Whisk the egg yolks in a bowl. Place the water and sugar in a saucepan, bring to the boil for 2 – 3 minutes until when you place a spoon in and pull it out a soft thread develops. Leave to cool for 3 minutes. Pour the sugar water onto the egg yolks very slowly while whisking vigorously. Pour the mixture back into the saucepan and boil for 3 minutes whisking continuously until it thickens.
5. Dip the twists lengthways into the egg yolk syrup then place them on a cooling rack, syrup side up for the syrup to drip down the sides of the twists, and leave them to set for 30 minutes.
6. Mix the icing sugar and water together. Dip the twists lengthways into the glassy glaze and place them on a cooling rack icing side up for the icing to drip down the sides of the twists, sprinkle with the lemon zest. Allow to set for another 30 minutes and serve.
This kind of treat is traditionally served in Spain on Easter Sunday in the afternoon with tea, but feel free to have them as a dessert, they are amazing with ice cream!!
As always, let me know what you think in the comments, I can’t wait for you to try these Double Glazed Spanish Puff Pastry Twists!!
A recipe with step by step pictures & instructions for Double Glazed Spanish Puff Pastry Twists! Dipped first in an egg yolk syrup and then a glassy glaze and finally, topped with lemon zest.
- FOR THE TWISTS:
- 2 x 400g puff pastry sheets
- FOR THE EGG YOLK SYRUP:
- 80 ml water
- 1 cup sugar
- 4 egg yolks
- FOR THE GLASSY GLAZE:
- 70 ml water
- 1 1/2 cups icing sugar
- Zest of 2 lemons
-
TO MAKE THE TWISTS:
-
Preheat oven to 200°C.
-
On a clean, floured surface roll out the two pastry sheets to 2mm thick. Then place the one sheet on top of the other. Cut the sheets in half and place 2 sheets on top of the other two sheets. Roll the 4 sheets lightly to get the layers to stick together.
-
Cut the pastry width ways into 2 halves. Then slice the pastry long ways into 1 inch wide strips, then into 2 rows width ways. Do the same thing with the other half.
-
Twist the oblong pastry pieces so they look like bow ties, then place on a lightly greased baking tray about 2 inches apart as they puff up a lot. Bake for 12 minutes until they are golden and have doubled in size. Cook the twists in batches if they don’t all fit on one baking tray.
-
TO MAKE THE EGG YOLK SYRUP:
-
Whisk the egg yolks in a bowl. Place the water and sugar in a saucepan, bring to the boil for 2 - 3 minutes until when you place a spoon in and pull it out a soft thread develops. Leave to cool for 3 minutes.
-
Pour the sugar water onto the egg yolks very slowly while whisking vigorously. Pour the mixture back into the saucepan and boil for 3 minutes whisking continuously until it thickens.
-
Dip the twists lengthways into the egg yolk syrup then place them on a cooling rack, syrup side up for the syrup to drip down the sides of the twists, and leave them to set for 30 minutes.
-
TO MAKE THE GLASSY GLAZE:
-
Mix the icing sugar and water together. Dip the twists lengthways into the glassy glaze and place them on a cooling rack icing side up for the icing to drip down the sides of the twists, sprinkle with the lemon zest. Allow to set for another 30 minutes and serve.
