Rolls inspired by a recipe straight from New York City, these are puff pastry twists filled with two different creams. Try recreating this globally popular treat at home!
Ingredients:
- Puff pastry – 550 g
- Maple syrup – 2 tablespoons
- Pistachio cream – 2 tablespoons
- Peanut butter – 2 tablespoons
- Milk chocolate – 100 g
- White chocolate – 100 g
- Salted roasted pistachios – 2 tablespoons
- Unsalted peanuts – 2 tablespoons
Preparation:
Step 1: Prepare the Puff Pastry Evenly spread maple syrup over one sheet of puff pastry and place the other sheet on top. Seal the edges together and trim the sides if needed to make the rectangle as even as possible.
Step 2: Form the Rolls Slice the joined puff pastry lengthwise into strips about 1 cm wide and loosely roll them up. Each of the 4 pastries should consist of about 2.5 pastry strips. Place the prepared rolls into metal rings, leaving about 0.5 cm of space around each pastry. Cover them with parchment paper and let them rest for about 20 minutes.
Step 3: Bake the Rolls Cover the rolls with another baking sheet and bake for about 20 minutes in an oven preheated to 220°C. Then remove the baking sheet, parchment paper, and metal rings, brush each roll with maple syrup, and bake for another 10 minutes until they turn golden brown. Let them cool slightly – they should still be warm when filling.
Step 4: Fill the Rolls Transfer the pistachio cream and peanut butter into piping bags. Make a small incision in each roll and gently hollow out a space for the filling. Then, squeeze peanut butter into two rolls and pistachio cream into the other two.
Step 5: Decorate the Rolls Melt the white and milk chocolate in two separate bowls larger than the rolls. Chop the pistachios and peanuts. Dip the rolls with pistachio cream into the white chocolate up to 1/3 of their height and sprinkle with pistachios. Dip the rolls with peanut butter into the milk chocolate and sprinkle with peanuts.
