Description
Crispy, golden puff pastry twists filled with creamy Lotus Biscoff spread—simple, sweet, and perfect for a quick dessert or coffee treat.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup Lotus Biscoff spread (softened)
- 1 egg (for egg wash)
- 1 tbsp milk
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unroll the puff pastry sheet and gently flatten it with a rolling pin.
- Spread an even layer of Biscoff spread over the entire sheet.
- Fold the pastry in half lengthwise, pressing lightly to seal.
- Cut into 1-inch strips, then twist each strip several times.
- Place twists on the baking sheet.
- Whisk egg with milk to make an egg wash and brush over each twist.
- Bake for 12–15 minutes or until puffed and golden brown.
- Cool slightly and dust with powdered sugar if desired.
Notes
- Add crushed Biscoff cookies inside for extra crunch.
- Serve warm—they’re best straight from the oven.
- Dip in melted chocolate for an indulgent finish.
- Store leftovers in an airtight container and re-crisp in the oven.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baked
- Cuisine: European