Coffee Caramel Tearer Sharer

0:30 m

If you’re a coffee cake lover, but keen not to spend hours in the kitchen, then this is for you! A super-easy dessert that’s filled with all that toasty brown sugar and coffee flavour, but with the oh-so-satisfying flaky crumble of puff pastry. The flavours coming out of this dish are to die for – you’re gonna love it. We promise. This recipe is from our "Speedy BOSH!" recipe book, get yours now!

Start cooking ➞




For the recipe

<item-todo-done>50g plant-based butter - at room temperature<item-todo-done><item-todo-done>50g light Muscovado sugar<item-todo-done><item-todo-done>¾ tsp cinnamon<item-todo-done><item-todo-done>1 tsp vanilla extract - or vanilla bean paste<item-todo-done><item-todo-done>1 heaped tsp instant espresso coffee powder<item-todo-done><item-todo-done>1 x 320g ready-rolled plant-based puff pastry sheet<item-todo-done><item-todo-done>80g Biscoff spread<item-todo-done><item-todo-done>100g pecans<item-todo-done>

To serve

<item-todo-done> dark chocolate optional<item-todo-done><item-todo-done> plant-based vanilla ice cream<item-todo-done><item-todo-done> espresso coffees<item-todo-done>

Before you start

Preheat oven to 200°C l** Microwaveable bowl l **Baking sheet 

Make the coffee spread

  • Put the plant-based butter, sugar, cinnamon, vanilla and espresso powder in the microwavable bowl and mix until smooth
  • Set aside


Fill the pastry

  • Unroll the pastry on its sheet of baking paper and position it horizontally so the wide edge is nearest you
  • Spread the bottom half of the pastry with the Biscoff spread
  • Spread the top half with a heaped tablespoon of the coffee spread
  • Roughly chop the pecans and scatter two-thirds all over the surface of the pastry, reserving the rest
  • Fold the top half of the pastry down to meet the bottom half and seal in the filling
  • Roughly pat down


Shape the pastry

  • Find the centre of the closest edge to you and cut vertically, stopping 2cm from the furthest edge
  • Make 3 more even slices either side so that you have 7 slices and 8 pastry ‘arms’ joined together at the far edge
  • Carefully lift the two end pieces and form the pastry into a snowflake shape, letting the pastry overlap at the folded edge
  • Lift the pastry on its baking paper onto the baking sheet
  • Twist each pastry ‘arm’ evenly about 4 times


Next, bake the pastry

  • Put the baking sheet on the middle shelf of the hot oven and bake for 15–20 minutes, until cooked through and golden
  • Remove from the oven and leave to cool for 5 minutes


Time to serve

  • Meanwhile, heat the remaining coffee spread in the microwave for about 30 seconds to make a sauce
  • Chop the chocolate, if using
  • Either serve the pastry straight from the tray or lift it onto a board on its paper
  • Sprinkle over the remaining chopped pecans and the chopped chocolate, if using
  • Drizzle over the coffee sauce
  • Serve with ice cream and espressos


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