Biscoff puff pastry pretzels
Super easy and effortless recipe for amazing Biscoff puff pastry pretzels. Layers of puff pastry stuffed with Lotus Biscoff spread and Biscoff biscuits, baked to perfection.
This recipe is dedicated to all lazy people. Because who has energy to slave away in the kitchen for hours? The temperature is so hot that it is turning tarmac into pudding? Definitely not me. So, this easy recipe for Biscoff puff pastry pretzels is perfect to satisfy any craving for a Biscoff snack.
Biscoff puff pastry pretzels recipe is not only easy but is also quick and requires minimum effort. Just shop bought puff pastry, Biscoff spread and Biscoff biscuits and voila - the perfect Biscoff snack is ready in not time.
I was actually thinking about just crushing Biscoff biscuits into a bowl and mix it with Biscoff spread but my love for puff pastry won. I just love the crunchy, flaky and buttery layers of puff pastry. If - by any chance - the layers of puff pastry are intertwined with this golden delicious Biscoff spread and crunchy pieces of Biscoff biscuits, I am gone.
These completely irresistible snacks stole my heart and tastes buds. I mean once you start with one, you will not be able to stop craving for more....
Ready in under an hour and perfect for any occasion. Or if you have a bad day, hey, ho, here they are, these perfect Biscoff and puff pastry pretzel will definitely cheer you up.
If you are a fan of Biscoff this recipe is a must to make and if you are looking for more Biscoff recipes why not try these:
Biscoff and white chocolate blondie - gooey and chewy Biscoff delights
Biscoff apple pie - a delicious take on a classic
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Enjoy!
Recipe source - my own.
Super easy and effortless recipe for amazing Biscoff pretzels. Layers of puff pastry stuffed with Lotus Biscoff spread and Biscoff biscuits, baked to perfection.
- 2 sheets puff pastry (shop bought)
- 1 jar Lotus Biscoff spread (300 g or more, leave 2 tbsp to drizzle on top)
- 7 Lotus Biscoff biscuits (pulverised or finely crushed)
- 1 egg (large, for brushing on top)
Prepare 2 baking sheets lined with baking paper, set aside.
Preheat your oven to 160° fan.
Roll one sheet of puff pastry on a flat surface.
Spread Biscoff spread evenly and add crushed biscuits on top.
Place second sheet of puff pastry on top and press gently.
Slice puff pastry vertically on the shorter side into stripes.
Take each strip, twist it and make pretzel shape.
Place each pretzel on a baking sheet, repeat until you run out of strips.
Brush egg on top of each pretzel.
Bake pretzels for about 20-25 min min until golden.
Remove from the oven and drizzle some extra Biscoff spread on top and crush Biscoff biscuits.
If the Biscoff spread it too hard, just melt in on a pan or in a microwave.
Store in an air-tight container in a dry place up to 3 days.