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Recipes
Double Glazed Spanish Puff Pastry Twists

7 INGREDIENTS • 8 STEPS • 2HRS

Double Glazed Spanish Puff Pastry Twists

Recipe
4.3
3 ratings
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.
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Berry Sweet Life
Hi! I’m Sal. Welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to really love and make healthy food!
https://www.berrysweetlife.com/
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.
2HRS
Total Time
$1.61
Cost Per Serving
Ingredients
Servings
12
us / metric
Twists
Puff Pastry
2
(400 g)
Puff Pastry
Egg Yolk Syrup
Water
1/3 cup
Water
Egg
4
Eggs, separated
yolks only
Glassy Glaze
Water
1/3 cup
Water
Powdered Confectioners Sugar
1 1/2 cups
Powdered Confectioners Sugar
Lemon
2
Lemons, zested
Nutrition Per Serving
VIEW ALL
Calories
513
Fat
27.0 g
Protein
7.0 g
Carbs
61.6 g
Add to plan
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Double Glazed Spanish Puff Pastry Twists
Save
author_avatar
Berry Sweet Life
Hi! I’m Sal. Welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to really love and make healthy food!
https://www.berrysweetlife.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
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.
step 3
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.
step 4
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.
step 5
Make the egg yolk syrup: Whisk the 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.
step 6
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.
step 7
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.
step 8
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.
step 8 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.
Tags
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Budget-Friendly
Comfort Food
Snack
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Spanish
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