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Puff Pastry Desserts

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Birthday Cake:

Directions

  1. Sprinkle a layer of sprinkles on one side of the puff pastry sheet.  Use a rolling pin to press in. Flip over and spread a layer of cake batter.
  2. Fold as seen in the video.
  3. Freeze for 20 minutes, then cut into ¼” pieces
  4. Arrange on a baking sheet 1” apart.  Bake at 200ºC for 15 minutes then flip and bake the other side for another 10-15 until golden brown. Remove and let cool completely
  5. Meanwhile, warm the frosting in the microwave for 15 seconds until pourable.
  6. When the palmiers are cooled, dip on an angle in the frosting and sprinkle with more sprinkles.
  7. Let set, enjoy!

Mini Lemon Meringue Pie

  1. Cut out 4” rounds from the puff pastry.  Pinch both sides of the circle to form into the shape of a lemon/ oval.
  2. Pipe lemon filling in the center of the pie.  Brush the edges with egg whites.
  3. Bake at 200ºC for 20-30 minutes until golden brown.
  4. Pipe marshmallow fluff/meringue into a design of choice. Using a blow torch, toast the marshmallow.
  5. Enjoy!

Peaches and Cream Pies

  1. Cut large 4” rounds out of the puff pastry.  Cut slits inside on both sides. Fold over the cut sides onto the other side as seen in the video.
  2. Add 1 tsp of cream cheese into the center
  3. Cover with chopped peaches and crumble topping.
  4. Brush pastry with egg whites.
  5. Bake at 200ºC for 20 minutes until golden brown

 

Cherry Pie Diamond Parcels

  1. Cut the pastry into a square and follow the cuts as seen in the video. Repeat with remaining sheets of pastry and filling.
  2. Place about 2 tbsp-¼ cups of pie filling in the bottom left corner. Brush the edges with egg wash.
  3. Fold over the top right corner over the pie filling and press the edges to adhere.  Fold over the side strips alternating to form a plait.
  4. Brush with egg wash and bake at 200ºC for 20 minutes until golden brown.
  5. Let cool then dust with icing sugar.

Pistachio Towers

  1. Brush the puff pastry sheet with butter and sprinkle with pistachios
  2. Cut in the middle then into smaller rectangles. Stack them on top of each other. Freeze for 20 minutes.
  3. Cut into 1” squares and place into a silicone ice cube mold.
  4. Bake for 15 minutes at 200ºC. Reduce the oven to 180ºC and bake for 20 minutes until golden brown and risen.
  5. Remove from the mold, let cool.  Drizzle with white chocolate.

 

Strawberry Butterflies

  1. Brush puff pastry sheet with butter evenly.
  2. Sprinkle dehydrated strawberries overtop.
  3. Roll the bottom of the pastry into the middle and repeat with the top to meet in the middle.
  4. Freezer for 20 minutes to set.
  5. Cut into ½” pieces. Cut a slit down the middle of the swirls as seen in the video.
  6. Open them up into the shape of a butterfly. Arrange on a baking tray.
  7. Bake at 200ºC for 20 minutes until golden brown.
  8. Enjoy!

Chocolate Buttons

  1. Cut 1” rounds from the puff pastry. In half of the rounds, using a straw cut two holes in the middle of each, to look like buttons.
  2. Place about ½ tsp of chocolate spread in the center of the plain rounds
  3. Brush around the chocolate spread with egg wash. Place the top pastry round with holes over top and gently press the edges to seal
  4. Brush the entire thing with egg wash.
  5. Bake at 200ºC for 20-30 minutes until golden brown.
  6. Enjoy!

 

Cookie Dough Pastries

  1. Roll cookie dough out to a sheet the same size as the puff pastry sheet.  Place on top and press down gently to adhere and to with second puff pastry sheet.
  2. Cut into 2” strips across the pastry.
  3. Fold into ribbons and pinch the ends to seal. Freeze for 20 minutes.
  4. Bake at 200ºC for 15 minutes. Reduce the temperature to 180ºC and bake for a further 15 minutes until golden brown.
  5. Dust with icing sugar and enjoy with a cup of coffee!

Apple Swirls

  1. Brush sheet of puff pastry with egg wash. Place a row of apple pie filling on the one side of the pastry. Cut strips on the other side.  
  2. Fold and roll over the pastry to cover the apple filling.
  3. Roll into a spiral. Brush with egg wash and sprinkle with demerara sugar.
  4. Bake at 200ºC for 20 minutes. Reduce heat to 180ºC, bake for another 15-20 minutes until golden brown.
  5. Enjoy!