Coffee Caramel Tearer Sharer
- Simple
- 0:30 m
- 11 ingredients
If you’re a coffee cake lover, but keen not to spend hours in the kitchen, then this is for you! A super-easy dessert that’s filled with all that toasty brown sugar and coffee flavour, but with the oh-so-satisfying flaky crumble of puff pastry. The flavours coming out of this dish are to die for – you’re gonna love it. We promise. This recipe is from our "Speedy BOSH!" recipe book, get yours now!
Serves: 6
Ingredients
For the recipe
- 50g plant-based butter - at room temperature
- 50g light Muscovado sugar
- ¾ tsp cinnamon
- 1 tsp vanilla extract - or vanilla bean paste
- 1 heaped tsp instant espresso coffee powder
- 1 x 320g ready-rolled plant-based puff pastry sheet
- 80g Biscoff spread
- 100g pecans
To serve
- dark chocolate optional
- plant-based vanilla ice cream
- espresso coffees
Before you start
Preheat oven to 200°C l Microwaveable bowl l Baking sheet
Step 1
Make the coffee spread
- Put the plant-based butter, sugar, cinnamon, vanilla and espresso powder in the microwavable bowl and mix until smooth
- Set aside
Ingredients
- 50g plant-based butter - at room temperature
- 50g light Muscovado sugar
- ¾ tsp cinnamon
- 1 tsp vanilla extract - or vanilla bean paste
- 1 heaped tsp instant espresso coffee powder
Step 2
Fill the pastry
- Unroll the pastry on its sheet of baking paper and position it horizontally so the wide edge is nearest you
- Spread the bottom half of the pastry with the Biscoff spread
- Spread the top half with a heaped tablespoon of the coffee spread
- Roughly chop the pecans and scatter two-thirds all over the surface of the pastry, reserving the rest
- Fold the top half of the pastry down to meet the bottom half and seal in the filling
- Roughly pat down
Ingredients
- 1 x 320g ready-rolled plant-based puff pastry sheet
- 80g Biscoff spread
- 100g pecans
Step 3
Shape the pastry
- Find the centre of the closest edge to you and cut vertically, stopping 2cm from the furthest edge
- Make 3 more even slices either side so that you have 7 slices and 8 pastry ‘arms’ joined together at the far edge
- Carefully lift the two end pieces and form the pastry into a snowflake shape, letting the pastry overlap at the folded edge
- Lift the pastry on its baking paper onto the baking sheet
- Twist each pastry ‘arm’ evenly about 4 times
Step 4
Next, bake the pastry
- Put the baking sheet on the middle shelf of the hot oven and bake for 15–20 minutes, until cooked through and golden
- Remove from the oven and leave to cool for 5 minutes
Step 5
Time to serve
- Meanwhile, heat the remaining coffee spread in the microwave for about 30 seconds to make a sauce
- Chop the chocolate, if using
- Either serve the pastry straight from the tray or lift it onto a board on its paper
- Sprinkle over the remaining chopped pecans and the chopped chocolate, if using
- Drizzle over the coffee sauce
- Serve with ice cream and espressos
Ingredients
- dark chocolate optional
- plant-based vanilla ice cream
- espresso coffees