Description
The ultimate showstopper Christmas dessert. A puff pastry wreath shaped in little gingerbread men and filled with Biscoff and gingerbread spices.
Ingredients
- 2 rolls of puff pastry
- 200g biscoff spread
- 1/8th tsp each of ground cinnamon, ground ginger and ground nutmeg
- 1 egg
- 1 tbsp icing sugar
- fresh berries to decorate
Instructions
- Unroll one sheet of puff pastry and spread the biscoff all over it.
- Mix the gingerbread spices together and sprinkle these on top of the biscoff.
- Lay the second sheet of puff pastry on top and push down gently with your hands so that it all sticks together.
- Use a gingerbread man cookie cutter to cut out shapes from the pastry. I was able to get 24 individual gingerbread men.
- Use a large dinner plate to draw a circle on a sheet of parchment paper. Lay the gingerbread men around the circle, overlapping them slightly so that their hands and feet are touching.
- Whisk the egg with a fork and brush on top of the pastry shapes.
- Slide a baking tray underneath the sheet of parchment paper. It’s ok if the gingerbread men are overhanging the baking tray a little.
- Bake at 200c fan for 14 minutes.
- Once out of the oven, lift the parchment paper onto a large plate or board. You can then slide the parchment paper out from underneath.
- Don’t worry if the pastry wreath loses it’s circle shape. It’s easy to push it back together.
- Dust with icing sugar and fill the centre with fresh berries.
Notes
This recipe is best served warm immediately after cooking.
If you want to make it ahead of time, you can follow all the steps above to step number 5 then place in the fridge, ready to add the egg wash and bake a little later in the day.