Surprise your customers with these sweet sticks made from Van der Pol butter puff pastry. Give the recipe your own twist by being creative with the toppings. See the recipe below.
Ingredients
Baking advice
Roll out the puff pastry to a thickness of 1,5 to 1,75 mm. Leave the dough to stand to prevent shrinkage in one direction. Cut into strips 17 cm long and 2,5 cm wide. Sprinkle 1/3 with cinnamon sugar and brush 2/3 with egg. When the products are cool, dip the part brushed with egg in chocolate.
Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here.
Do you have any questions about this recipe? Then please contact your account manager.
Thomas Knook
Sales Manager
