If you too have a sheet of puff pastry wreaking havoc in your freezer along with a jar of homemade speculoos spread waiting for something good to happen to it, you could make this.
Fellow vegan or baking-for-vegans baker: remember to check both the cookies and puff pastry for ingredients, otherwise you will be struck by lightening at the grocery store and there will be a call for clean up on aisle 5 because of you. Troublemaker.
Note that I doubled the batch of spread and since I wanted to finish up my bag of cookies, used a total of 330 g of them, margarine instead of coconut oil, and extra unsweetened soymilk to get the right, spreadable texture.
No need to roll out the sheet of thawed puff pastry, just cut it into 6 strips width-wise. In case you’re as hopeless as I am, width-wise = in a direction parallel to something’s width.
Really not that hard a concept but it’s something I can never assimilate, for the life of me. This is where you point and laugh. And this is where I smirk because I have golden brown speculoos rolls and you don’t.
Now that we’ve gotten the pettiness out of the way…
Spread a generous amount of speculoos love on each strip, making sure most of the surface is covered. Roll each one up kind of tightly. Grease 6 holes out of a standard muffin tin. Place each roll inside the tin, with the filling looking skyward.
Preheat oven to 350°F (180°C, or gas mark 4) and once ready, bake the rolls for 26 minutes, or until golden brown. Carefully remove from the tin and let cool on a wire rack.
I wanted to serve mine with a big cold glass of milk but we were all out, so I blended a couple tablespoons of tahini syrup, a small banana and enough water for the drink to be as thick or thin as desired. The outcome is the beverage you can see in the mason jar next to the rolls.
And then there was bliss.