Coffee Caramel Tearer Sharer
This one is properly dangerous to have in the house. We came up with the Coffee Caramel Tearer Sharer for those moments when you need something impressive but haven't got hours to spare, and honestly it's become one of our absolute favourites. You get this incredible combination of rich Biscoff spread, buttery coffee caramel, and flaky pastry all pulled apart at the table, still warm. The smell alone when it comes out of the oven is enough to get everyone crowding into the kitchen. Make it tonight, share it with people you like, and watch it disappear in about four minutes flat.
Before You Start
- Preheat oven to 200°C
- Large baking sheet
- Microwavable bowl
- Baking paper
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
- 1 x 320g ready-rolled plant-based puff pastry sheet
- 80g Biscoff spread
- 100g pecans
- dark chocolate optional
- plant-based vanilla ice cream
- espresso coffees
Method
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
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
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
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
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
Tips & Variations
- Make your espresso powder count: We find a good quality instant espresso powder gives a stronger, cleaner coffee hit than regular instant coffee. Trust us on this one, it's worth grabbing the proper stuff.
- Serve it warm: This is absolutely best pulled apart when it's still warm from the oven. If you're making it slightly ahead, give it 5 minutes in a low oven to bring it back to life before serving.
- Drizzle it up: Henry always adds a little extra drizzle of melted Biscoff over the top once it's baked. It makes it look stunning and adds that extra layer of flavour that people go mad for.
Why This Works
The trick here is splitting the filling across the pastry so every tear gets a bit of both the Biscoff and the coffee caramel. Those two flavours together are just something else, sweet and slightly bitter and totally addictive. Rolling and shaping it right means you get those gorgeous layers in every pull, which is what makes it a proper sharer rather than just a rolled-up pastry.