Biscoff ‘n Cream Buns


  • 250 g puff pastry
  • 60 g Biscoff spread
  • All purpose flour as needed
  • 40 g cream cheese
  • 20 g Icing sugar
  • Milk as needed
  • Dust your work surface with flour and roll the pastry into a large rectangle about 3mm thick.
  • Place the Biscoff spread in a microwave safe bowl and microwave for 10-15 Seconds until soft and easy to drizzle.
  • Drizzle the Biscoff spread over the pastry and spread it evenly into the corners with a spoon. Fold the pastry in half, enclosing the spread inside, then cut the pastry into 1cm thick strips. Twist each strip in opposite directions to curl it, then wrap it around a finger or two to achieve a pretzel like shape. Repeat with the remaining dough.
  • The twists can now be brushed lightly with milk to glaze them, and baked; or frozen for sweet snacking emergencies.
  • Place a sheet of baking paper into the Air Fryer, leaving a 1cm border around the edge to allow the air to circulate, then place 5 pastries at a time into the basket.
  • Select Bake and set the temperature to 171°C and the time to 10 Minutes. Ignore when prompted to Add food, and let the twists bake in the Air Fryer until the time is up.
  • While the pastries cook, combine the softened cream cheese with the icing sugar in a bowl, then stir in the milk until a drizzly consistency.
  • Once the pastries are cooked, allow them to cool slightly then drizzle over the cream cheese.
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