Biscoff and Cream Buns: A Sweet and Indulgent Treat
Satisfy your sweet tooth with the irresistible combination of Biscoff spread and creamy filling in these delectable Biscoff and Cream Buns. Soft, pillowy buns are generously filled with a luscious blend of whipped cream and Biscoff spread, creating a dessert that’s as indulgent as it is delicious. Perfect for tea time, special occasions, or just because, these buns are a must-try for fans of Biscoff’s rich caramelised flavour.
Making these buns at home is easier than you might think. With the help of your Instant Pot, the dough rises quickly and evenly, ensuring light and fluffy buns every time. Once baked, they’re filled with a silky mixture of whipped cream and Biscoff, delivering a heavenly bite that’s sweet, creamy, and satisfying. Add a drizzle of melted Biscoff on top for an extra touch of decadence.
Biscoff and Cream Buns are the perfect dessert to impress your guests or treat yourself. Whether served at a gathering or enjoyed as a luxurious snack, these buns are a delightful way to elevate your baking repertoire and bring a smile to anyone who tries them.
Ingredients
- 250 g Puff pastry sheet*
- 60 g Biscoff spread
- Milk
- Flour
Cream Cheese Drizzle
- 40 g cream cheese
- 20 g icing sugar
- Milk to thin
Instructions
- 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 vortex mini, 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 on the Instant Vortex Air Fryer and set the temperate 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 in cream cheese drizzle.
Notes
*working with very cold pastry will make this process much easier. If your pastry gets too warm to handle, pop it into the freezer to firm up for 10 minutes.