Double Glazed Spanish Puff Pastry Twists

Preheat oven to 400 degrees F (200 degrees C).

On a clean, floured surface roll out Puff Pastry (2) 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.

Make the egg yolk syrup: Whisk the Eggland's Best Classic Eggs (4) in a bowl. Place the Water (1/3 cup) and Granulated Sugar (1 cup) in a saucepan, bring to a 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.

Make the icing: Mix Powdered Confectioners Sugar (1 1/2 cups) and Water (1/3 cup). 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 Lemons (2). Allow to set for another 30 minutes and serve.