
Biscoff ‘n Cream Buns
COURSE:
Cake, Dessert, Snack
Biscoff ‘n Cream Buns
Biscoff ‘n Cream Buns
Product:
Vortex Air Fryer
Ingredients
- 250 g Puff pastry sheet*
- 60 g Biscoff spread
- Milk
- Flour
Cream Cheese Drizzle
- 40 g cream cheese
- 20 g icing sugar
- Milk to thin
Instructions
- Dust your work surface with flour and roll the pastry into a large rectangle about 3mm thick.
- Place the Biscoff spread in a microwave safe bowl and microwave for 10-15 seconds until soft and easy to drizzle.
- Drizzle the Biscoff spread over the pastry and spread it evenly into the corners with a spoon. Fold the pastry in half, enclosing the spread inside, then cut the pastry into 1cm thick strips.
- Twist each strip in opposite directions to curl it, then wrap it around a finger or two to achieve a pretzel like shape. Repeat with the remaining dough.
- The twists can now be brushed lightly with milk to glaze them, and baked; or frozen for sweet snacking emergencies.
- Place a sheet of baking paper into the vortex mini, leaving a 1cm border around the edge to allow the air to circulate, then place 5 pastries at a time into the basket.
- Select Bake on the Vortex Mini and set the temperate to 171°C and the time to 10 minutes.
- Ignore when prompted to Add food, and let the twists bake in the Air Fryer until the time is up.
- While the pastries cook, combine the softened cream cheese with the icing sugar in a bowl, then stir in the milk until a drizzly consistency.
- Once the pastries are cooked, allow them to cool slightly then drizzle in cream cheese drizzle.
Notes
*working with very cold pastry will make this process much easier. If your pastry gets too warm to handle, pop it into the freezer to firm up for 10 minutes.