Crunchy Spanish Sweet Stick

 

CRUNCHY SPANISH SWEET STICKS

Ingredients:

Dough:

2 puff pastry packets of 500 grams (preferably a buttery puff pastry)

2 tbsp. honey

1 beaten egg.

Syrup:

200 ml water

130g granulated sugar.

1 cinnamon stick

2 tbsp. honey

For Decoration:

confectioner’s sugar

Preparation: 45 minutes

Servings: 4

Directions:

1. Preheat oven to 200 C.

2. If you bought a frozen puff pastry, then unfrozen it in the room temperature. Put the sheet of parchment paper on the table and put the puff pastry on it. Do the same with another puff pastry package. Nicely pour honey on the half of puff pastry, just on one side.

3. Put second piece of pastry on the one with honey. And then press them a bit, that they would stick together and softly roll it with a roller.

4. Put one sheet of parchment paper on a baking tray, grease the sheet with some butter.

5. Cut the pastry in about 3 cm wide, oblong strips. Twist strips once, place it on the baking tray, press the ends of strips to the baking tray and coat with the egg batter.

6. Bake in 180 C oven for ~ 15-20 minutes until golden brown stripes, let them cool.

7. Syrup: Pour all syrup products in a pot, where you will soak sticks. Heat the syrup until boiling, stir it continuously, and boil it ~ 7-10 minutes, then turn off the heat.

8. Put every strip into syrup for about 30 seconds on both sides, place it on the grill (or parchment paper) to cool them.

9. When all sticks are cooled – sprinkle generously with confectioner’s sugar in the middle or along all stick. Enjoy!

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