Spiced Sugar Puff Pastry Twists, with Spiced Whipped Cream

Buttery, sugary and crispy puff pastry twists, are quite irresistible. At the same time, they are very quick and easy to make, and require only few ingredients.

While the simple version, which contains only puff pastry and sugar, is very tasty, in the recipe here, I decided to upgrade it a bit, by adding aromatic spices to the sugar, and by serving the twists with spiced whipped cream.

These additions transformed the simple snacks into a light dessert, that is perfect for serving with tea or coffee, any time of the day. Try it and enjoy.

 

Notes:

* For best results, make sure to use all-butter puff pastry.

* As with all puff pastry baking, it is important to keep it cold, and bake it on high heat.

 

Makes: 18

Thawing time: 1 hour

Prep time: 15 minutes

Chilling time: 10 minutes

Baking time: 15 minutes

Prep time for the whipped cream: 10 minutes

 

Ingredients:

For the spiced whipped cream:

1 cup heavy cream, very cold

1/3 cup powdered sugar

1 tsp vanilla

½ tsp cardamom powder

½ tsp cinnamon powder

¼ tsp freshly grated nutmeg

For the twists:

1 L egg yolk

2 tsp water

½ tsp vanilla

½ cup powdered sugar

1 Sheet (9.1oz/(260 grams) all-butter rolled puff pastry, thawed but cold

½ tsp cardamom powder

½ tsp cinnamon powder

¼ tsp freshly grated nutmeg

1. Spiced whipped cream: pour the heavy cream into a medium bowl. Add the powdered sugar, vanilla and spices. Using a hand blender, start whipping on medium speed, and increase to medium-high as the cream thickens. Once the cream reaches firm peaks, transfer into a container, tightly cover and keep in the fridge until using. Preferably within a couple of hours.
2. The twists: preheat the oven to 415F (212C). Line a sheet pan with baking paper.
3. In a small bowl, mix the egg yolk, water and vanilla. Set aside.
4. Dust a working space with a bit of the powdered sugar. Place the dough sheet over it, and roll gently with a rolling pin, to a rectangle about 14”x10” (35.5X25.4cm). Brush with some of the egg wash.
5. Cut in half, horizontally, with a sharp knife. Scatter the powder sugar over (keep 1 Tbs aside), and the spices. Place one half of the dough on top of the other, spices side down.
6. Brush the top dough with egg wash, and scatter the remaining 1 Tbs powdered sugar on top. With a sharp knife, cut into 18 strips.
7. Holding both sides of each strip, twist it in opposite directions, pulling it gently, to lengthen it a bit. Place on the lined pan. Repeat with all the strips, and place the pan in the freezer for 10 minutes.
8. Bake for about 15 minutes, until the twists are golden-brown and crispy. Serve with spiced whipped cream.