Biscoff Creme Sandwiches

Recipe: Biscoff Cream Twists 
Servings: 6–8
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
 

Ingredients:

• 250 g puff pastry sheet*
• 60 g Biscoff spread
• Milk for glazing
• Flour for dusting the surface
• Cream cheese drizzle
• 40 g cream cheese, room temperature
• 20 g powdered sugar
• About 1 tbsp milk, to thin
   

Equipment: Vortex / Airfryer

Steps:

1. Dust your work surface with flour and roll out the pastry into a large rectangle, about 3 mm thick.
2. Place the Biscoff spread in a microwave-safe bowl and microwave for 10–15 seconds until soft and easy to drizzle.
3. Drizzle the Biscoff spread over the pastry and spread evenly to the corners with a spoon. Fold the pastry in half so the spread is enclosed, then cut into 1 cm strips.
4. Twist each strip in opposite directions to form a curl, then wrap it around one or two fingers to create a pretzel-like shape. Repeat with the remaining pastry.
5. Lightly brush the twists with milk to glaze, then bake; or freeze them for an emergency sweet snack.
6. Place a sheet of parchment paper in the Vortex Mini, leaving a 1 cm gap at the edges to allow air circulation, and place 5 pastries at a time in the basket.
7. Select Bake on the Vortex Mini, set the temperature to 171°C and the time to 10 minutes.
8. Ignore the prompt to “add food” and let the twists bake in the Airfryer until the time is complete.
9. While the pastries bake, combine the soft cream cheese with the powdered sugar in a bowl, then stir in the milk until you reach a drizzling consistency.
10. Once baked, let the pastries cool slightly and drizzle with the cream cheese mixture.