Matcha Puff Pastry Twists
A recipe for Matcha Puff Pastry Twists! Spirals of puff pastry are filled with a matcha spread and drizzled with a sweet matcha icing.
Servings 15 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.