The Puff Pastry Trio

Kitty FloridoOctober 3, 2013

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You know there is a set of recipes buried in your Pinterest boards that you’ve wanted to do for a long long time? Well, this Puff Pastry treat definitely falls into that category. I took the recipe by Teri and Jenny from Spoon Fork Bacon and gave it a twist. I went on vacation back in early September, and one of the things I brought back from the states were cooking goodies: I got some spice mills from Whole Foods Market, including one that I’m using here that has Sugar, Cocoa and Chili flakes, and as suggested there it goes on top of baked goodies. I also got some Biscoff spread. I wanted to know what the fuss was all about and man, was the fussing all true. It is like a spreadable cookie… it’s just *so* good. Glad I used them up both together in this recipe. Also, I got to use a local Jelly made out of Coffee Cherries that I just tried a couple of weeks ago at Dieseldorff Kaffee. All around, an amazing set of ingredients that were a huge hit!

Since I had one pound of puff pastry, I used half for a set of puff pastry strips, and the other half I divided it in two and paired it with the Nutella and the Biscoff Spread thinking those were not going to be so popular. You know how popular where they? I baked them Saturday morning, and by sunday night they were gone! Dad says that these are definitely Dad-approved. I might have to bake some again. Sooner than later.

The beauty of this recipe, is that it’s so quick to prepare, you can prepare it in case you’re having unexpected guests one afternoon. You can get the puff pastry from a pastry shop and not have to about preparing it yourself. And, if you don’t have Coffee Cherry Jelly, Nutella or Biscoff, you can replace them with any Jelly or Jam you have at hand!

Kitty

The Puff Pastry Trio

Adapted from the recipe by Spoon Fork Bacon
Yields 14 straws and 15 pastry bits

Ingredients:

2 sheets puff pastry, thawed
¼ cup Coffee Cherry Jelly
2 tablespoons Nutella
2 tablespoons Biscoff Spread (also known as Speculoos or Cookie Butter)

Directions for the Coffee Cherry Jelly Straws:

Preheat oven to 425°F.
Place one of the sheets of puff pastry onto a cutting board and cut it in half. Reserve half of the pastry sheet.
Spread a thin layer of the jelly over the entire surface and top with the other half sheet of puff pastry.
Gently press down on the surface to seal the sheets together.
Using a pizza cutter or large knife cut 7 strips.
Twist each puff pastry strip and place it onto a baking sheet lined with parchment paper, leaving between ½ and 1 inch gap between each strip. Sprinkle with sugar, cocoa flakes and chili.
Bake for about 15 minutes or until the strips puff up and begin to brown.
Remove from baking sheet and place on a cooling rack.

Directions for the Nutella Straws:

While the Coffee Cherry Jelly Straws are baking, prepare the next batch: the Nutella Straws.
Place the remaining sheet of puff pastry onto a cutting board and cut it half. Reserve half of the pastry sheet. Cut again in half (we’re making a batch of smaller straws now).
Spread a thin layer of Nutella over the surface of the puff pastry and top with the other half.
Gently press down to seal the sheets together and cut into 6 or 7 strips. These will be smaller than the ones from the previous batch.
Twist each strip and place it onto a baking sheet lined with parchment paper, leaving between ½ and 1 inch gap between each strip. Sprinkle with sugar.
Bake for about 8 minutes or until the strips puff up and begin to brown. Since the straws are smaller, they bake much quicker.
Remove from baking sheet and place on a cooling rack.

Directions for the Biscoff Bits:

While the Nutella Straws are baking, prepare the last batch: the Biscoff Bits.
Place the last half of the puff pastry sheets onto a cutting board and cut it half. Reserve half of the pastry sheet.
Spread a thin layer of Biscoff Spread over the surface of the puff pastry and top with the other half.
Gently press down to seal the sheets together and cut into 6 strips, and the strips into 1-inch bits.
Place them onto a baking sheet lined with parchment paper, leaving between ½ and 1 inch gap between each strip. Sprinkle with sugar, cocoa flakes and chili.
Bake for about 7 minutes or until the bits puff up and begin to brown. Since the bits puff, they could turn on their sides and they bake much quicker.
Remove from baking sheet, separate them and place on a cooling rack.