Creme Egg puff pastry twists recipe

These Creme Egg puff pastry twists have just two main ingredients and are beyond easy to whip up.

They are so simple to make, we're pretty sure this will become one of your new favourite Easter recipes. All you need is some ready-roll puff pastry and a couple of Creme Eggs. We've glazed the top of the pastry with a beaten egg (the real kind here, Creme ones won't work), but if you don't have an egg to spare, just glaze with a little milk instead. Then we've dusted them with a little icing sugar, but this is more for the look than the taste, so feel free to skip that step if you prefer. Plus they only take 15 minutes to cook, making them an ideal breakfast pastry to serve up with your morning coffee. 

Recipe extracted from Cadbury Creme Egg Cookbook.

Ingredients

• 320g pack ready rolled puff pastry
• 2 Creme Eggs
• 1 egg, lightly beaten
• Icing sugar for dusting

Method

1. Preheat the oven to 200°C/fan 180°C/gas mark 6 and line a large baking sheet with baking parchment.
2. Unroll the pastry and cut in half lengthways so that you have 2 long thin strips.
3. Chop the Creme Eggs into small pieces – this is easier to do if you chill them first – then dot the pieces evenly over one of the pastry strips.
4. Brush the edges of the pastry with a little beaten egg and place the other pastry strip on top pressing down lightly to seal.
5. Using a sharp knife or pizza cutter, cut the pastry into 16 short strips about 2cm wide. Take a strip and twist it 3 or 4 times and place on the baking sheet, pressing the ends of the strip down to stop them untwisting. Repeat with the other 15 strips and leave a gap between each one on the baking sheet as they puff up as they cook.
6. Brush each twist with a little of the beaten egg and then bake in the oven for 15 minutes until puffed up and golden. Leave to cool on a wire rack and dust with icing sugar before serving.

Top tip for making Creme Egg puff pastry twists

Add a pinch of cinnamon to your icing sugar before dusting for a subtle spiced finish.

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