If you’re on the lookout for some puff pastry recipes, look no further! These flakey Puff Pastry Twists with Miso Caramel and Sesame seeds are delightfully light but flavourful, and what’s more, they’re super easy to make.
Bought a roll of puff pastry but only needed half for the recipe? Yeah, we’ve all been there. I’m ashamed to admit that my fridge has seen its fair share of deceased half used puff pastry rolls.
One day I had a tub of miso caramel, slightly hard puff pastry, and a bit of determination for something sweet. That’s how this recipe was created, and is how I will forever use up leftover puff pastry.
So if you’re left wondering what to do with puff pastry, why not see whats left in your fridge and see what you can come up with? OR try out my Puff Pastry Twists with Miso Caramel and Sesame.
Frequently Asked Questions
Miso caramel is a deliciously simple caramel sauce with added miso. The miso adds a wonderful depth to the caramel and it can be used in so many different ways – cheesecakes, ice creams, cakes, the list goes on.
Yes, you can use whatever caramel you have on hand. If you don’t have caramel, try it with another sweet spread. Maybe nutella, jam, marmalade? If you wanted to make Miso Caramel, you can find a step by step guide below this FAQ.
Puff Pastry Twists are a simply strips of puff pastry, twisted and baked. There are loads of recipes out there – both sweet and savoury. They’re a great way to use up any leftover puff pastry you might have in the fridge.
Miso Caramel Ingredients
- 180g (1 cup) granulated sugar
- 70g unsalted butter (cubed)
- 120ml (1/2 cup) double cream
- 2 tbsp white miso paste
- pinch of salt to taste
Miso Caramel Recipe
Time needed: 20 minutes
How to make Miso Caramel
- Make miso cream.
Combine 120ml (1/2 cup) of double cream and miso, set aside.
- Make caramel.
To a heavy bottom pan (preferably not non-stick) on medium heat, add 180g (1 cup) of granulated sugar. Don’t stir but occasionally swirl the pan. Cook until the sugar has melted and is amber in colour.
- Add butter.
Once the sugar has turned an amber colour and has fully melted, take off the heat and add in the 70g of cubed butter. It will bubble enegetically. Stir vigerously to combine.
- Add miso cream.
Once the butter has been fully combined, add in the miso cream and stir well.
- Storage.
Let it cool then transfer to an airtight container and refrigerate. It will last up to a month in the fridge.
Puff Pastry Twists (Miso Caramel and Sesame)
Equipment
- 1 pastry brush
- 1 large baking tray
- baking paper
Ingredients
- 3 tbsp miso caramel (see how to section for recipe)
- 1/2 roll of puff pastry (store bought)
- 1/2 tbsp toasted white sesame seeds
Instructions
- Preheat the oven to 200°C (400°F) and line a large baking tin with baking paper. These temperatures are for fan assisted ovens, adjust for your type of oven.
- Roll out half of the puff pastry and cut into even strips.
- Transfer the strips of puff pastry to the baking tin. Using a pastry brush, brush an even layer of miso caramel onto the puff pastry.
- Sprinkle with sesame seeds then twist the strips three times.
- Bake for 10-12 minutes, or until golden and flakey.
- Leave to cool for a few minutes. Eat warm or store in an airtight container for up to 3 days.
Looking for more Japanese sweets? I don’t have many on my blog but I’m working on developing some tasty sweet snacks, so stay tuned. In the meantime, why not check out my Japanese Soufflé Pancakes recipe?
