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.
Ingredients
Cooking Instructions
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 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.
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.
