A recipe for Matcha Puff Pastry Twists! Spirals of puff pastry are filled with a matcha spread and drizzled with a sweet matcha icing.
Baking Bloggers
It is time again for #BakingBloggers (I first joined in February with this Cinnamon Roll Cheesecake)!
Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. Baking with Puff Pastry won for June!
Matcha Puff Pastry Twists
I am joining the event this month with a recipe for Matcha Puff Pastry Twists. I came across the idea for these twists in the fun Kawaii Sweet Treats cookbook and adapted them a bit with the addition of even more matcha flavor with a matcha sweetened condensed milk drizzle.
The puff pastry sheets (store-bought or homemade) are rolled out into equal rectangular sheets.
One sheet is covered with a creamy matcha filling, then topped with the other puff pastry sheet, cut into strips, twisted, and brushed with an egg wash.
Bake the twists in a 400˚F (200˚C) oven until puffed and golden, about 15 minutes.
Once they cool to room temperature, top the Matcha Puff Pastry Twists with the matcha sweetened condensed milk drizzle for an easy and delicious treat.
These twists are best the day they are baked.
Notable Ingredients
Matcha is a powder created by grinding whole green tea leaves. I have been able to find it in markets with Japanese ingredients and more recently in the tea section of larger grocery stores.
Be careful when storing matcha. It can become stale and brownish when exposed to oxygen.
Looking for more ways to use Matcha (green tea)?
Try my:
A Few Tips
Add just enough flour to create a smooth and spreadable paste. You may not need the full 1/3 cup (42 grams) or you may need slightly more.
If the puff pastry is frozen, thaw in the refrigerator overnight or at room temperature until pliable (1-2 hours). Roll on a lightly floured surface to create an even sheet and remove any creases.
Press together the edges of the puff pastry well to keep the ends of the twists from unraveling.
Sift the matcha and powdered sugar to create a smooth filling and icing.
See what everyone else made!
- Baked Apricot Pistachio Camembert by Food Lust People Love
- Cherry Turnovers by The Redhead Baker
- Cinnamon Roll Twists by Sneha’s Recipe
- Homemade Taco Hot Pockets by A Day in the Life on the Farm
- Matcha Puff Pastry Twists by Tara’s Multicultural Table
- Napoleonskager by Sid’s Sea Palm Cooking
- Spinach Ham and Cheese Bites by Karen’s Kitchen Stories
Matcha Puff Pastry Twists Recipe
Adapted from Kawaii Sweet Treats and My Colombian Recipes
Matcha Puff Pastry Twists
Ingredients
Matcha Puff Pastry Twists:
- 2 tablespoons (30 milliliters)hot milk
- 1 1/2 teaspoons matcha (green tea) powder sifted
- 3 tablespoons (44 milliliters) sweetened condensed milk
- 1/3 cup (42 grams) all-purpose flour
- 2 sheets puff pastry defrosted if frozen
- 1 egg yolk
- 1 tablespoon (15 milliliters) water
Matcha Icing:
- 3 tablespoons (42 grams) unsalted butter room temperature
- 1/4 cup (31 grams) powdered sugar sifted
- 1 teaspoon matcha (green tea) powder sifted
- 6 tablespoons (90 milliliters) sweetened condensed milk
Instructions
To make the Matcha Puff Pastry Twists:
- Preheat oven to 400˚F (200˚C). Line two baking sheets with parchment or lightly grease.
- In a medium bowl, whisk the matcha powder into the hot milk. Mix in the sweetened condensed milk.
- Slowly add the flour to form a smooth, spreadable paste.
- On a lightly floured surface, roll out two sheets of puff pastry until smooth and equal in size rectangles.
- Spread the matcha filling into a thin layer over one of the puff pastry sheets.
- Gently top with the other puff pastry sheet, pressing the edges to seal.
- Cut the filled puff pastry along the short side into 15 strips about 3/4 inch (2 centimeters) wide.
- Twist each strip and place on the prepared baking sheets about 2 inches (5 centimeters) apart.
- In a small bowl, beat together the egg and water. Brush the egg wash over the puff pastry twists.
- Bake in preheated oven until puffed and golden, about 15 minutes.
- Allow to cool before topping with the icing.
To make the Matcha Icing:
- In a medium bowl, beat the butter until light and creamy.
- Gently beat in the powdered sugar and matcha until fully incorporated.
- Slowly add the condensed milk until smooth.
- Drizzle over the cooled Matcha Puff Pastry Twists.
Wendy
I have not jumped on the matcha bandwagon yet. I know I should because of all the health benefits and now I have incentive. These look delicious.
Karen
These are soooo pretty, and sound delicious! What an easy and unique dessert!
sneha datar
These look too good and make great party appetizers.