Feuilletés torsadés au Biscoff

Ingrédients

• 320 g ready rolled light puff pastry sheet
• 60 g smooth Lotus Biscoff spread
• a little skimmed milk (for brushing)

Préparation

1. 1

   Pre-heat the oven to 200 ºC. Line the baking tray with non-stick baking paper.

2. 2

   Unroll the pastry sheet, leaving it on the greaseproof paper packaging, and place on your work surface.

3. 3

   Spread: Evenly spread the Biscoff spread over the pastry, leaving a 1cm gap along one long edge.

4. 4

   Roll up the pastry starting with the long edge without the 1 cm gap, using the greaseproof paper packaging to help you.

5. 5

   Keep rolling until you have made a 'Swiss roll'. When you have finished rolling the pastry up, make sure it is seam side down.

6. 6

   Use a large serrated knife, such as a bread knife, to carefully cut into 16 spiral shaped slices.

7. 7

   Place on the lined baking tray, leaving gaps between each swirl. Press the seam on each to ensure a good seal.

8. 8

   Brush the swirls with a little skimmed milk, then place in the preheated oven for 15 - 20 minutes, until golden and crisp. Place on a cooling rack to cool or serve warm fresh from the oven.