Vanilla Cream & Plum Jam Puff Pastry Twists

Treccine di Sfoglia
Category: Desserts | Serves: 4

Ingredients:

Instructions:

1. Prepare the Cream Filling:
   Start by making the custard cream for the filling. Pour the whole milk into a saucepan, and add the vanilla bean (split in half lengthwise). Heat over medium heat until the milk is almost at a boil, stirring occasionally. In a separate, larger saucepan, crack the eggs and whisk them together with the sugar until smooth. Add the cornstarch and continue whisking to combine.

2. Combine Milk and Egg Mixture:
   Once the milk has nearly reached a boil, remove the saucepan from the heat and discard the vanilla bean. Gradually pour the hot milk into the egg mixture, stirring constantly with a whisk to prevent the eggs from cooking. Return the saucepan to the heat, and continue to cook while stirring until the mixture thickens into a smooth cream.

3. Cool the Cream:
   Transfer the cream to a heatproof dish and cover it with plastic wrap, making sure the wrap is in direct contact with the surface of the cream to prevent a skin from forming. Allow the cream to cool at room temperature, and then place it in the refrigerator to chill completely. Once cooled, transfer the cream into a piping bag.

4. Prepare the Puff Pastry:
   Unroll the puff pastry and cut it into 4 rectangular sections (approximately 13-14 cm in length). Take one of the rectangles and divide it further into three strips along its width, ensuring you don’t cut all the way through, but only create a guide for the next step.

5. Cut the Strips:
   Make diagonal cuts along the outer edges of the rectangle, creating 6 thin strips, each about 1.5 cm wide. Be sure to make these cuts on both outer sides of the rectangle.

6. Fill and Form the Twists:
   Place a teaspoon of plum jam in the center of the rectangle and spread it evenly. On top of the jam, pipe two strips of cream filling, alternating with the jam. Carefully fold the outer strips over the filling, forming a braided twist.

7. Bake:
   Transfer the prepared twists onto a baking tray lined with parchment paper. Once all the twists are formed, brush the tops with a little milk for a golden, glossy finish. Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden and crisp.

8. Cool and Serve:
   Allow the Treccine di Sfoglia to cool slightly before serving. Enjoy these light, flaky treats filled with rich vanilla cream and sweet plum jam!

This recipe for Treccine di Sfoglia offers a perfect balance of delicate puff pastry, rich vanilla cream, and sweet plum jam. Whether served as a dessert or a sweet snack, it is sure to delight your taste buds!