Bon Appétea: Butterfly Pea Flower Pastry Twist

Looking for a delectable twist to the conventional Chinese New Year spread? Crunchy and fairly addictive, teapasar presents an enticing spin to the traditional sweet egg twists that is both quick and simple to prepare.  

With the festivities fast approaching, waste no time in preparing the best nibbles to impress your family and visitors. Besides, munching on crispy snacks is no doubt the best, most iconic part of Chinese New Year. 

Featuring Blue Brew Tea’s ‘With or Without Blue’ tea bags, delight your taste buds with enthralling hints of white peony and floral tea infused within the crispy buttery goodness of these pastry twists that melts like heaven in your mouth.

With just the right amount of fragrant tea that fuses seamlessly into the crevices of the puff pastry without overpowering the lightly sweet butter taste, try your hands at making these delicious little devils for some good munch n’ crunch over catching up with your friends and family. 

We absolutely love the combination of flavours and playful twist in these classic light bites – and we’re sure your guests will, too!

Butterfly Pea Flower Pastry Twist

(makes 24 twists)

Ingredients

• 2 Blue Brew Tea ‘With or Without Blue’ tea bags
• 1 sheet puff pastry, thawed
• 1/2 cup unsalted butter
• 1/2 cup water
• 1 tbsp honey
• 1/4 tsp salt
• 1 egg
• Icing sugar, to dust

Method

1. Boil water and steep 1 teabag for 10 minutes. Remove tea bag and set tea aside to cool down.
2. Remove contents from remaining teabag and blend in food processor till fine grain. 
3. Add butter, honey, salt and 2 tbsp tea to the tea powder and whip till well combined.
4. Spread the whipped butter mixture onto a plastic wrap and seal tight. Refrigerate for 30 minutes.
5. Preheat oven to 200°C. 
6. On a lightly floured surface, roll out puff pastry to around 2mm thickness. 
7. Remove tea butter from fridge and spread evenly onto the puff pastry sheet. Fold sheet into half.
8. Refrigerate 20 minutes for the butter to set. 
9. Remove sheet from fridge and slice into 24 rectangles. Cut a long slit in the middle of each piece and thread one end through the slit, forming a bow tie shape.
10. Space twists 1-2cm apart on the baking tray. Beat egg and gently brush twists with the egg. 
11. Bake for 15-17 minutes at 200°C until puffed and golden brown. 
12. Remove from oven and dust with icing sugar. Let cool for 5 minutes before removing from tray. 
13. Twists can be stored in airtight container for up to a week at room temperature.

Pro-tip:

Tea butter can be made beforehand and kept overnight in the fridge. Remember to remove the tea butter from the fridge and cool to room temperature prior to using.