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Biscoff ‘n Cream Buns Recipe

Biscoff 'n Cream Buns

Course cake, Dessert, Snack
Cuisine Modern


  • Vortex Air Fryer


  • 250 g Puff pastry sheet*
  • 60 g Biscoff spread
  • Milk for glazing
  • Flour for dusting surfaces

Cream Cheese Drizzle

  • 40 g cream cheese room temperature
  • 20 g icing sugar
  • Milk to thin about 1Tbsp


  • Dust your work surface with flour and roll the pastry into a large rectangle about 3mm thick.
  • Place the Biscoff spread in a microwave safe bowl and microwave for 10-15 seconds until soft and easy to drizzle.
  • Drizzle the Biscoff spread over the pastry and spread it evenly into the corners with a spoon. Fold the pastry in half, enclosing the spread inside, then cut the pastry into 1cm thick strips.
  • Twist each strip in opposite directions to curl it, then wrap it around a finger or two to achieve a pretzel like shape. Repeat with the remaining dough.
  • The twists can now be brushed lightly with milk to glaze them, and baked; or frozen for sweet snacking emergencies.
  • Place a sheet of baking paper into the vortex mini, leaving a 1cm border around the edge to allow the air to circulate, then place 5 pastries at a time into the basket.
  • Select Bake on the Vortex Mini and set the temperate to 171°C and the time to 10 minutes.
  • Ignore when prompted to Add food, and let the twists bake in the Air Fryer until the time is up.
  • While the pastries cook, combine the softened cream cheese with the icing sugar in a bowl, then stir in the milk until a drizzly consistency.
  • Once the pastries are cooked, allow them to cool slightly then drizzle in cream cheese drizzle.


*working with very cold pastry will make this process much easier. If your pastry gets too warm to handle, pop it into the freezer to firm up for 10 minutes.
Keyword Air Fryer, vegetarian