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Double Glazed Spanish Puff Pastry Twists. An Easter treat recipe that is easy & fun to make, everyone will love these for Easter Sunday! | berrysweetlife.com
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Double Glazed Spanish Puff Pastry Twists
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
 

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.

Course: Dessert
Cuisine: Spanish
Keyword: Dessert, Easter, Puff Pastry, Sweet
Servings: 15
Calories: 405 kcal
Author: Berry Sweet Life
Ingredients
  • 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
Instructions
  1. TO MAKE THE TWISTS:
  2. Preheat oven to 200°C.
  3. 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.
  4. 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.
  5. 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.
  6. TO MAKE THE EGG YOLK SYRUP:
  7. 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.
  8. 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.
  9. 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.
  10. TO MAKE THE GLASSY GLAZE:
  11. 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.