Double Glazed Spanish Puff Pastry Twists

Preheat oven to 200ºC (390ºF).

On a clean floured surface, roll out pastry sheets to 2mm thick. Place the one sheet on top of the other. Cut sheets in half and place 2 sheets on top of the other two sheets. Roll the 4 sheets lightly to get the layers to stick together.

Cut the pastry crosswise into 2 halves. Then slice the pastry lengthwise into 1-inch wide strips, then into 2 rows crosswise. Do the same thing with the other half.

Twist the oblong pastry pieces so they look like bow ties. Place on a lightly greased baking tray about 2 inches apart, as they puff up a lot. Bake 12 minutes until they are golden and have doubled in size. Cook the twists in batches if they don’t all fit on one baking tray.

For the egg yolk syrup:
Whisk egg yolks in a bowl. Place water and sugar in a saucepan, boil for 2–3 minutes until soft thread stage (when you place a spoon in and pull it out, a soft thread develops). Leave to cool for 3 minutes.

Pour sugar water onto the egg yolks very slowly while whisking vigorously. Pour mixture back into the saucepan and boil for 3 minutes, whisking continuously until it thickens.

Dip the twists lengthwise into the egg yolk syrup. Place on a cooling rack, syrup side up, for the syrup to drip down the sides of the twists. Leave to set for 30 minutes.

For the glassy glaze:
Mix icing sugar and water. Dip twists lengthwise into the glassy glaze. Place on a cooling rack, icing side up, for the icing to drip down the sides of the twists. Sprinkle with lemon zest. Allow to set for another 30 minutes before serving.