A Lotus Biscoff twist on pain au chocolat! I've stuffed Jus-Rol pastry with Biscoff spread, rolled it into balls and baked in the oven until golden. The pastry joins together to make a wreath shape that is perfect for tearing and sharing.
The only thing you need to decide - is this breakfast or dessert? You choose!
Although I bake from scratch a lot, I don't mind cheating or anything that makes my life easier for that matter. There's nothing I love more than grabbing some Jus-Rol goodies from the chilled aisle and making Pain Au Chocolats or Cinnamon Rolls.
Especially on the weekends when I can't be bothered with the faff but want to smell something homely and freshly baked.
Well, now you can have a bit of a break from the norm and turn your canned pastry into something really special.
Stuffing ready made dough with Biscoff takes it to a whole new level and I'm here for it!
It's also a lovely social thing to do, the ingredients make plenty for tearing and sharing. It would be amazing as a special breakfast for Christmas or Easter.
Making this couldn't be easier so I'm not going to wax lyrical about the recipe. You only need three ingredients to make this, so it couldn't be any easier.
What you need
- Jus-Rol Pain Au Chocolat: you will need two packets. Ditch the chocolate and save it for something else or eat it! Cut each precut rectangle in half to make a square. 24 squares total to make the wreath.
- Lotus Biscoff Spread: the smooth kind not the crunchy one. Put a heaped teaspoon of the spread into each ball. You'll have some leftover for decorating and dipping!
- Egg Wash: one egg, beaten and brushed over the top of the pastry will give it a lovely golden crust.
Is it vegan?
You won't be using the chocolate from the Jus-Rol pack, the pastry dough is vegan although it does state on the back of the box that it may contain traces of egg, milk and soy.
I think this is a warning similar to 'may contain traces of nuts' so it's unlikely to be non-vegan but is something to be mindful of.
Lotus Biscoff spread is vegan as are the biscuits - HOORAY.
Substitute the egg wash with melted vegan butter and this is the vegan dessert/breakfast you've been dreaming of!
How to make it
Step One: Open the cans of Jus-Rol Pain Au Chocolate. You won't need the chocolate pieces. Unroll the dough and cut into rectangles where the pastry is already perforated. You will have 12 rectangles in total.
Step Two: Cut each rectangle into a square. You will have 24 squares in total.
Step Three: Add a teaspoon of Lotus biscoff spread to the centre of each square.
Step Four: Fold all four corners of each square into the middle then use your fingers to roll each square into a ball. Pinch the underside of the pastry together so that the filling doesn't seep out.
Step Five: Lightly grease a 23cm pie tin (or similar) and put the balls in around the edge of the tin as shown below. If using a 23cm tin you will have room for a larger circle of 14 balls and another adjoining circle of 10 balls. When all the balls have been arranged in the tin brush them with beaten egg.
Step Six: Take the label off and wash an empty tin can (something like a can of baked beans) Put the clean can into the centre of the pie tin. The can will stop the balls from spreading and keep the wreath's shape. Bake in the centre of the oven for 16-18 minutes or until risen and golden.
Step Seven: Remove from the oven and use oven gloves or a tea towel to remove the can because it will be very hot! Transfer the Biscoff Wreath to a serving plate. Warm the leftover Biscoff spread in the microwave for 30 seconds. Drizzle some over the top and use the rest for a dipping sauce. Scatter over the crushed Biscoff biscuits and serve immediately.
Top tips
- Make sure the Jus-Rol Pain Au Chocolat is at room temperature. If you use it straight from the fridge the pastry can snap.
- When adding the Biscoff spread to the pastry it doesn't need to be warmed up nor does it need to be frozen. It's fine as it is - straight from the jar.
- If you don't have a 23cm pie tin that is not a problem. Use whatever you have of a similar size, just arrange your balls of dough accordingly.
- This Biscoff Tear and Share is at its best fresh from the oven. If you can't eat it all in one go, wrap it in clingfilm and store at room temperature. You can reheat portions in the oven for 5 minutes or for 30 seconds or so in the microwave.
More Biscoff recipes you'll love
- Biscoff Rocky Road
- No-Bake Biscoff Cheesecake
- Biscoff Puff Pastry Christmas Tree
- Biscoff Mug Cake
- Biscoff Doughnuts
- Biscoff Blondies
- Biscoff Cake
- Biscoff Cupcakes
Biscoff Tear and Share
A Lotus Biscoff twist on pain au chocolat! I've stuffed the Jus-Rol pastry with Biscoff spread, rolled it into balls and baked in the oven until golden. The pastry joins together to make a wreath that is perfect for tear and share.
Ingredients
- Two packets Jus-Rol Pain au Chocolat
- 1 400g jar smooth Lotus Biscoff Spread
- 1 egg, beaten
- 2-3 Lotus Biscoff biscuits, crushed
Instructions
- Preheat the oven to 180º/160ºC Fan/Gas 4/350ºF Lightly grease a 23cm pie tin with vegetable oil or sunflower oil.
- Open the Jus-Rol cans and unfurl the dough. Cut along the perforated lines to make 12 rectangles. Cut each rectangle into two squares. You will have 24 squares in total.
- Add a heaped teaspoonful of Biscoff spread to the centre of each square. Fold all four corners of the square into the centre then use your hands to pinch and roll the pastry dough into a ball.
- Arrange the balls in two circles around the edge of the pie tin. You will have enough room for one circle containing 14 dough balls and a smaller circle containing 10 dough balls. Brush the tops of the dough balls with the beaten egg. Place a clean tin can in the centre of the pie tin to stop the dough from spreading too much. Bake in the centre of the oven for 16-18 minutes or until the dough is risen and golden brown.
- Remove from the oven and use a tea towel or oven glove to remove the tin can. Transfer the wreath onto a serving plate.
- Warm the remaining Biscoff spread in the microwave for 30 seconds. Drizzle some of it on top of the wreath and save the rest to use as a dipping sauce. Scatter over the crushed Biscoff biscuits. Serve immediately.
Notes
TOP TIPS
- Make sure the Jus-Rol Pain Au Chocolat is at room temperature. If you use it straight from the fridge the pastry can snap.
- When adding the Biscoff spread to the pastry it doesn't need to be warmed up nor does it need to be frozen. It's fine as it is - straight from the jar.
- If you don't have a 23cm pie tin that is not a problem. Use whatever you have of a similar size, just arrange your balls of dough accordingly.
- This Biscoff Tear and Share is at its best fresh from the oven. If you can't eat it all in one go, wrap it in clingfilm and store at room temperature. You can reheat portions in the oven for 5 minutes or for 30 seconds in the microwave.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 60mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 1g
Nutrition is an estimate only.
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