Puff Pastry Toasts and Bows

Toasts and Bows are made from the same preparation of the pastry, so you can make both and arrange them in several combinations to create variation.

Toasts

Puff Pastry Toasts underside(L) and top side (R)

You will need:
1 roll of puff pastry – chilled
caster sugar

  1. Cover a baking sheet with parchment paper.
  2. Preheat the oven to 220°C, 200°C Fan.
  3. Sprinkle the work surface with caster sugar.
  4. Unroll the puff pastry and lay it onto the sugar.
  5. Sprinkle more caster sugar over the pastry.
  6. Use a rolling pin over the pastry to press the sugar into both sides.
  7. Cut the pastry into four even strips of around 10cm in width.
  8. Stack the strips on top of one another and press together lightly.
  9. Cut thin (5mm) slices and lay two slices close together to form 1 toast, cut edges upwards.
  10. Bake for 12-14 minutes, turning the baking sheet around after 7 minutes to ensure even colouring. Don’t be tempted to take the toasts out too early – they need to be nicely caramelised.
  11. Cool on a wire rack.

Bows

Bows

Follow instructions 1-8 above, then:

  1.  Cut 1cm thick slices and lay them flat on the baking parchment, with the cut edges upwards.
  2. Press the middle together slightly, then flip one of the ends around forming a twist.
  3. Bake for 12-14 minutes, turning the baking sheet around after 7 minutes to ensure even colouring. Don’t be tempted to take the bows out too early – they need to be nicely caramelised.
  4. Cool on a wire rack.

Serving Suggestions

  • Toasts can be enjoyed stuck together with jam or used instead of wafers for an ice-cream sandwich.
  • For decoration, lay a strip of paper diagonally across the top of the toast or bow, and then sprinkle over icing sugar. Carefully remove the paper to reveal the nice contrast between the browned pastry and the white sugar.
  • Add a little fresh fruit and whipped cream to turn these into speedy and delicious desserts. Use a bow on top of a toast for an unusual and eye-catching combination.



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