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Puff pastry and dried fruit spirals

Snack80 minutes12 people300 calories
1/52/53/54/55/5 (12 votes)
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By Ascen Jimenez

Puff pastry with dried fruits

Do you have puff pastry sheets in the fridge? Well today we give you an idea to take advantage of them. We are going to prepare these delicious spirals filled with a nut cream.

The first thing we will do is the cream, in Thermomix. Then we will spread it in the puff pastry, we will make the cuts, we will roll each strip ... and we will finish with the baked.

I have used a mixture of unsalted nuts. My mix contains cashews, almonds, hazelnuts, and walnuts. You can use only almonds or just cashews if that's what you have at home. No problem.

Making these sweets is not complicated, especially if you follow the video below, with all the steps to follow.

Puff pastry and dried fruit spirals

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With two sheets of puff pastry we are going to prepare this original sweet.

Puff pastry and dried fruit spirals
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: picnic
  • Calories: 300
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 70 g of mixed nuts (hazelnuts, walnuts, cashews ...), without salt
  • 1 egg
  • 40 butter g
  • 70 g icing sugar
  • 1 teaspoon of flour
  • 1 pinch of salt
  • 10 g orange blossom water
  • 2 rectangular puff pastry sheets

Preparation

  1. We put the nuts in the glass and program 10 seconds, speed 7.

  2. We beat the egg in a bowl, with a fork. Add 40 g of eggs to the nuts (the rest will be used to paint the surface of the spirals).

  3. We also put the butter, icing sugar, flour, salt and orange blossom water in the glass. We program 15 seconds, speed 3.

  4. We lower with the spatula what has remained on the walls of the glass. We program 10 seconds, speed 4. We put the mixture in a bowl and reserve it.

  5. We preheat the oven to 200º.

  6. Unroll the two rectangular puff pastry sheets. 

  7. Spread the mixture that we have just prepared on the plates (half on each one), leaving an edge of about two centimeters without spreading on each plate.

  8. We make the cuts to obtain 6 strips for each sheet (in the video you can see how). 

  9. We roll each of the strips, sealing them with the moistened edge.

  10. We place the spirals in the holes of a muffin mold that we will have previously buttered. My mold is for 6 units so I have baked in two batches.

  11. We paint the surface of each spiral with a little beaten egg.

  12. Bake at 200º for approximately 30 minutes.

  13. We unmold and, if the mold is for 6 units, we repeat these last steps to bake the rest of the spirals.

More information - Coconut and almond cake

Source - Vorwerk


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  1.   Cris said
    ago 3 years

    Good afternoon
    With what do you wet the sealing of the spirals?
    Are muffin tins good to make these spirals?
    Orange blossom water can be optional?
    Thank you very much

    Reply to Cris
    1.    Ascen Jimenez said
      ago 3 years

      Hello Cris,
      To make the seal I moisten that side with a little water.
      Yes, yes, you can use muffin tins (perhaps by making the strips shorter for the spirals to fit in that hole). You can even put them directly on the baking sheet, on baking paper.
      Orange blossom water is optional, of course it is.
      I hope you like them. A hug!

      Reply to Ascen Jiménez