Whether you’re celebrating a holiday, hosting a dinner party, or simply elevating your afternoon tea, this cake is guaranteed to be a showstopper. And the best part? It’s surprisingly easy to prepare.

Why This Spice Cake Recipe Stands Out

This isn’t your average spice cake! Here’s why it deserves a place in your kitchen:

1. Sophistication in Every Bite: The addition of high-quality brandy elevates this cake from ordinary to extraordinary, adding a deep, refined flavor.
2. Aromatic Spices for a Cozy Vibe: A blend of cinnamon, nutmeg, cloves, and cardamom gives this cake a warm, festive aroma that’s irresistible.
3. Visually Stunning Presentation: The candied orange topping transforms this cake into an edible work of art, perfect for impressing guests.
4. Moist and Flavorful: Infused with a brandy syrup, this cake stays delightfully moist and develops an even deeper flavor over time.

The Story Behind This Cake

Brandy and spice cakes have long been a favorite for winter celebrations, as their warm flavors and rich textures pair beautifully with seasonal drinks like mulled wine or coffee. This recipe takes inspiration from traditional holiday baking while adding a modern twist with candied oranges and a hint of luxury from the brandy.

It’s the perfect fusion of rustic comfort and sophisticated flair, making it suitable for both casual gatherings and formal events.

Step-by-Step Recipe for Brandy Spice Cake

Ingredients:

For the cake:

• 200 g flour
• 100 g ground almonds
• 150 g brown sugar
• 150 g softened butter
• 3 eggs
• 100 ml brandy
• 50 ml cream
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• ½ tsp cardamom
• A pinch of salt

For the topping:

• 2 organic oranges (thinly sliced)
• 150 g sugar
• 100 ml water
• 2 tbsp brandy

For the cream cheese topping

• 50g soft butter
• 200g cream cheese softened
• 60g fine sugar or more to taste
• 1 tbsp Vanilla Sugar

Preparation:

1. Candy the Oranges:
   • Simmer orange slices in sugar and water for about 20 minutes. Once tender and translucent, remove and let them cool. Reserve the syrup.
2. Make the Batter:
   • Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Add brandy and cream, mixing thoroughly.
   • In a separate bowl, combine flour, ground almonds, baking powder, spices, and salt. Gradually fold the dry mixture into the wet ingredients until smooth.
3. Bake the Cake:
   • Pour the batter into a greased tin and bake at 175 °C for 50-55 minutes. Test with a skewer for doneness.
4. Infuse with Syrup:
   • While the cake is still warm, poke small holes into it and drizzle the brandy-infused orange syrup over the top, letting it soak in for extra moisture and flavor.
5. Make the frosting:
6. Beat the butter and the sugar until fluffy, add the other ingredients and beat 5 more minutes until creamy.
7. Decorate:
   • Arrange candied oranges on the cake for a dramatic finish. Optional: drizzle with melted chocolate or a simple glaze made from powdered sugar and brandy.

Tips for Success

• Use high-quality brandy: The better the brandy, the richer the flavor. I use Winery Stift Klosterneuburg St. Laurent XO Brandy in this recipe.
• Prepare ahead of time: This cake tastes even better the next day as the flavors develop.
• Pair with a drink: Serve with a glass of brandy, mulled wine, or coffee for the ultimate indulgence.

Why Use Brandy in This Recipe?

Brandy adds depth and sophistication to this spice cake. Its rich, complex flavors – often featuring notes of vanilla, oak, and dried fruits – pair beautifully with warming spices like cinnamon, nutmeg, and cloves. It also helps keep the cake moist and enhances the overall flavor profile, making every bite more indulgent.

Additionally, brandy elevates this dessert, making it perfect for festive occasions or as an elegant finish to a special meal.

For lovers of barrel-aged brandies, Winery Stift Klosterneuburg offers a true rarity:
St. Laurent XO is a pure distillate from St. Laurent grapes, aged for over 30 years in barrique barrels. The result is a refined and classic brandy with a deep, complex aroma – perfect as a digestif after a fine meal.

Perfect for Any Occasion

This cake isn’t just for the holidays—it’s ideal for anniversaries, dinner parties, or as a thoughtful homemade gift. Its luxurious combination of flavors and textures makes it a versatile dessert that will impress every time.

So why not treat yourself (and your loved ones) to this decadent dessert? Your kitchen will smell divine, and your taste buds will thank you!

Did you make my elegant spice cake with brandy and candied oranges? Let me know, and tag me on Instagram. Or leave me some kind words and a 5 star rating. I will always be thankful for that .

Warm Hugs Nina

Delicious Holiday Spice Cake Recipe with Brandy and Candied Oranges You’ll Love

5 from 1 vote

Recipe by Nina Course: Cakes, Desserts, Fall Recipes, Holiday Recipes, Recipes, Sweet Treats, Winter Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This spice cake with candied oranges is the perfect dessert for the holidays! Warm spices, a hint of brandy, and a moist, flavorful texture make it a must-try for your festive table.

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Ingredients

• Cake

• 200 g 200 flour

• 100 g 100 ground almonds

• 150 g 150 brown sugar

• 150 g 150 softened butter

• 3 3 eggs

• 100 ml 100 brandy

• 50 ml 50 cream

• 1 tsp 1 baking powder

• 1 tsp 1 cinnamon

• ½ tsp nutmeg

• ½ tsp ground cloves

• ½ tsp cardamom

• A pinch of salt

• 100 g 100 dark chocolate chopped

• Topping

• 2 2 organic oranges (thinly sliced)

• 150 g 150 sugar

• 100 ml 100 water

• 2 tbsp 2 brandy

• Cream Cheese Topping

• 50 g 50 softend butter

• 200 g 200 cream cheese softened

• 60 g 60 fine sugar

• 1 tbsp 1 vanilla sugar

Directions

• Candy the Oranges
• Simmer orange slices in sugar, brandy and water for about 20 minutes. Once tender and translucent, remove and let them cool. Reserve the syrup.
• Make the Better
• Cream butter and brown sugar until fluffy. Beat in eggs one at a time. Add brandy and cream, mixing thoroughly.
• In a separate bowl, combine flour, ground almonds, baking powder, spices, and salt. Gradually fold the dry mixture into the wet ingredients until smooth.
• Pour half of the batter into a greased tin, then add the chopped chocolate and top with the rest of the batter and bake at 175 °C for 45 minutes. Test with a skewer for doneness.
• While the cake is still warm, poke small holes into it and drizzle the brandy-infused orange syrup over the top, letting it soak in for extra moisture and flavor.
• Cream Cheese Frosting
• Beat the butter and the sugar until fluffy, add the other ingredients and beat 5 more minutes until creamy.
• Decoration
• Put the frosting into a piping bag with a star tip and pipe the frosting decoratively on top.

  • 

• Arrange candied oranges and rosemary twigs on the cake frosting for a dramatic finish. Optional: drizzle with melted chocolate or a simple glaze made from powdered sugar and brandy.

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Looking for more Cake Recipes? How about these.

• 2-layers Mini Chocolate cakes with Raspberries
• No Bake Mascarpone Cheesecake recipe with a Speculoos Crust and Lingonberry Jam Filling
• Divine Red Wine Chocolate Spice Bundt Cake
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compot
• Easy Victoria sponge cake recipe- a family’s favorite
• Lemon Coconut Cheesecake with Meringue kisses
• Sourdough baked cinnamon apples cake – a sourdough discard recipe

This post is sponsored by Winery Stift Klosterneuburg.

The post Delicious Holiday Spice Cake Recipe with Brandy and Candied Oranges You’ll Love appeared first on Two Sisters Living Life.

The Ingredients:

Active dry yeast: I’m using dry yeast, which can be mixed without preparing the other ingredients. However, it can be substituted for 20g of fresh yeast.

Egg yolks: the egg yolks are added at room temperature and make the dough fluffy and moist.

Milk: The milk has to be warm (about 37°C or 98,6°F). Use a kitchen thermometer. If the milk is too hot, it destroys the yeast’s activity. Please use whole milk; anything with less fat is like water.

Butter: When mixed into the dough, the butter has to be softened and at room temperature. Butter is life. That’s why I just love baking with brioche dough.

Flour: For this recipe, I’m using bread flour, which, because of the increased protein, adds more texture to the cinnamon brioche buns. If you don’t have bread flour, you can use pizza flour or simple all-purpose flour.

Pinch of salt: I’m always working with unsalted flour, so I’m adding 1/4 tsp salt to the dough. AND… salted butter isn’t very common in Austria, and there is only one brand that sells salted butter. 

Browned butter for the frosting: I’m using browned butter for the filling because it’s so much more flavorful. If you don’t want to make brown butter, you can simply use softened butter. But the brown butter is worth that extra work.

Fresh orange zest and orange juice: The fresh orange zest is added to the dough and to the cream cheese glaze. It’s blood orange season right now, so I’m using freshly squeezed blood orange juice in the glaze. Be sure that your oranges are organic.

Vanilla pod: You can’t beat freshly scraped vanilla seeds. Don’t throw away the scraped pod; stick it into a jar with sugar and make vanilla sugar.

Cinnamon: Make sure that the ground cinnamon is fresh and not expired.

Cream Cheese: There are many brands out there. Make sure to buy cream cheese that isn’t too soft. I prefer to buy Philadelphia.

See the recipe card for a full list of ingredients.

How to make soft and buttery cinnamon brioche rolls with vanilla and orange cream cheese frosting.

The enriched dough:

• Firstly, I start mixing the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached at a low speed.
• Then I add the egg yolks, butter, salt, orange zest, and 3/4 of the flour and knead for about 6-7 minutes at medium speed to develop the gluten. It will be a sticky dough at first, but no worries—that’s totally fine.
• At last I add the rest of the flour and knead for 5 more minutes.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap . Now starts the first rise.

Very Important. Let the dough rest at a warm place for about 1 hour or double in time. Give the brioche dough time to rest. 

Assembling the dough and the filling into delicious brioche cinnamon buns.

• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.

Now you have 2 baking Options.

Option 1: make the rolls and bake at the same day.

If you want to make and bake these delicious brioche cinnamon rolls all in one day then let the cut cinnamon rolls rise a second time for about 45 minutes or until doubled in size and puffy .

After that second rising in the baking pan I lightly pour some heavy cream on top and bake until golden brown.

While the rolls are baking and the house starts to smell like a bakery start with making the frosting.

When the rolls are baked and out of the oven smear the still warm cinnamon buns with the glaze.

Best enjoyed warm and with people you love .  

Option 2 : Overnight brioche cinnamon rolls

I love to prepare those rolls the night before . After cutting the rolls and transferring them into the baking pan I cover the rolls loosely with plastic wrap and transfer them into the fridge .

There the cinnamon rolls rise slower overnight and they develop more flavor this way.

The next morning I transfer the baking pan out of the fridge and leave the rolls for about 45 minutes at warm draft free place.

When the rolls warmed up to room temperature I pour some cream of them and bake and frost them afterwards like I would have done when baking at the same day.

This Option is ideal when you have guests or family you want to surprise with an extra special Breakfast treat. I love to make them for Christmas morning or when it’s someones birthday.

What I love about these gooey buttery homemade cinnamon rolls.

• Firstly cinnamon is one of my favorite seasonings. I could add cinnamon to ALMOST everything. Cinnamon always reminds me of my childhood . My mom and I used to craft Christmas ornaments including cinnamon sticks.
• The dough is absolutely perfect in flavor and texture .Fluffy and buttery. Especially with the added orange zest.
• Nobody ever said to me that they don’t like cinnamon rolls. Everybody loves them und you can’t ever go wrong with these baked goods.
• The recipe is easy to follow along and it only takes 20 minutes of prepping time.

Substitutions.

Fresh yeast instead of instant yeast or dry yeast: It’s really no problem to use fresh yeast but there is one more added step at the beginning. Start with mixing the fresh yeast, warm milk and sugar together in small bowl . Cover loosely and let it stand until the yeast mixture gets foamy and starts to rise.

Orange glaze instead of Vanilla Orange cream cheese glaze: If you simply prefer a lighter more runny glaze instead of a cream cheese frosting jus mix together a little bit of fresh orange juice and enough powdered sugar until its your kind of thick glaze.

Vanilla extract instead of fresh scraped vanilla seeds: If you don’t have a vanilla pod at hand than of course you can use 1 tbsp of vanilla extract instead.

If you don’t tolerate milk products substitute the butter and heavy cream for a plant based option. You can substitute the milk for a plant based milk as well nut make sure that it’s a barista plant based milk. These products are thicker in texture and more similar to full fat milk.

Tips for making this recipe:

• If the yeast dough isn’t rising at all even after 1 1/2 hours of resting time throw the dough away and start anew. Take a lookout your yeast and make sure that the yeast is not expired.
• Time ! Let dough do it’s thing and give him the time it needs for doubling in size. This is important for the first rise and the second rise.
• Before cutting the log into rolls cut 1 cm off the ends with a serrated knife and discard. This way you make sure that all buns are equally even in size.
• Use a kitchen scale: I always write my ingredients in metrics. All the ingredients are exactly measured which is very important when making any kind of bread.

Storage:

Store the buns in an airtight container in your fridge. Reheat the rolls as needed in your microwave for a couple of seconds.

Freeze option:

The brioche cinnamon rolls can be frozen right after the log gets cut into even rolls. For that place the unbaked rolls on a plate and quick frost them for 45 minutes. After that transfer them into plastic logs and freeze for up to 6 months.

Thaw them before baking.

You will fall in love with these fluffy buttery brioche rolls immediately, promised ! Did you make this recipe? Let me know and tag me on Instagram. Or leave me some kind words and a star rating. I will be always thankful for that

Warm hugs Nina 

You may be interested in these recipes too:

• The best homemade Mother’s Day gift: brioches hearts
• Chocolate overnight oats with Dalgona Coffee Cream
• Babka Bread filled with Blueberry jam
• Apricot galette with cream cheese frosting

Soft Buttery Brioche Cinnamon Rolls (overnight option)

5 from 34 votes

Recipe by Nina Course: Breakfast, DessertCuisine: American

Servings

12

Prep time

20

minutes

Cooking time

30

minutes

Calories

611

kcal

resting time

1

hour 

30

minutes

Total time

2

hours 

20

minutes

This recipe for super soft buttery cinnamon brioche rolls smothered in tangy vanilla orange cream cheese frosting is the only cinnamon roll recipe you will ever need. It has an overnight baking option too.

Cook Mode

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Ingredients

• Soft Brioche Cinnamon rolls

• 7 g 7 dry active yeast or 20g fresh yeast

• 350 ml 350 milk warm 37°C

• 60 g 60 sugar

• 680 g 680 white bread flour or all purpose flour

• 3 3 egg yolks room temperature

• 60 g 60 butter melted

• 1 tbsp 1 orange zest zest from 1 orange

• 50 ml 50 heavy cream

• Brown butter Cinnamon sugar filling

• 225 g 225 brown sugar

• 2 tbsp 2 ground cinnamon

• 140 g 140 butter if you don't brown your butter you'll only need 120g butter softened.

• 1 tsp 1 vanilla sugar

• Vanilla Orange Cream Cheese frosting

• 180g g 180g Cream Cheese

• 50 g 50 Butter softened

• 1 1 Vanilla pod seeds of 1 vanilla pod, or use 1 tbsp vanilla sugar or 1 1/2 tsp vanilla flavor

• Orange Zest and juice from 1 medium sized organic from 1 orange

• 180 g 180 white sugar

Directions

• Start with browning the butter, this way it can solidify until you need it for the cinnamon brown sugar filling-
• sof butter brioche dough recipe
• Firstly start to mix the warm milk, sugar, and yeast together in a bowl of a stand mixer with the dough hook attached on low speed
• Then add the egg yolks, butter, salt, orange zest and 3/4 of the flour and knead for about 6-7 minutes at medium speed . It will be a sticky dough at first but no worries thats totally fine.
• At last add the rest of the flour and knead for 5 more minutes. Start mixing on low until the flour is absorbed, then mix on medium high for another minute.
• The dough is ready when it’s not sticking any longer to the sides of the bowl and you can stretch a little bit of the dough with wet fingers until see through.
• With the help of the bench scraper transfer the dough into an oiled large bowl and cover with plastic wrap .
• Let the dough rest at a warm place for about 1 hour or double in time
• When the dough has doubled in size deflate it on a lightly floured surface.
• Form it into a large rectangular with the help of a rolling pin 30cm X 50cm (12inch X 20inch)
• Spread the filling evenly over the whole surface of the dough with the help of a rubber spatula or an offset spatula .
• Begin to roll the dough evenly into a tight log beginning from the long sight.
• Score the log into 12 equal pieces and cut them with unflavored dental floss or a twine and transfer them into a buttered baking pan leaving some space around each roll.
• Dust the the brioche cinnamon rolls lightly with flour and cover loosely with plastic wrap again.
• Let the rolls rise for 45 more minutes.
• When the rolls has Rosen start preheating the oven.
• Preheat the oven to 170°Celsius fan (350°F)
• After that second rising in the baking pan lightly pour some heavy cream on top and bake for 25 minutes or until golden brown.
• While the rolls are baking and the house starts to smell like a bakery start with making the frosting.
• Brown butter cinnamon sugar filling
• in medium sized bowl mix together all the ingredients with the help of an electric mixer or your stand mixer with the whisk attached.
• Vanilla Orange cream cheese frosting
• While the cinnamon rolls bake, combine the ingredients in a stand mixer with the paddle attachment (or with a hand mixer) and beat until smooth and fluffy.
• Allow the cinnamon rolls to cool for about five minutes after removing them from the oven, then spread the cream cheese frosting evenly over the tops.
• Serve hot or warm.

Equipment

• stand mixer (1)
• Rolling Pin (1)
• offset spatula (1 )
• dough scraper (1)
• rubber spatula (1)

Nutrition Facts

• Calories: 611kcal
• Carbohydrates: 86g
• Protein: 9g
• Fat: 26g
• Saturated Fat: 16g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Trans Fat: 1g
• Cholesterol: 117mg
• Sodium: 203mg
• Potassium: 177mg
• Fiber: 2g
• Sugar: 41g
• Vitamin A: 903IU
• Vitamin C: 1mg
• Calcium: 104mg
• Iron: 3mg

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The post The Best Soft Buttery Brioche Cinnamon Roll Recipe ever -Overnight Option appeared first on Two Sisters Living Life.

What are strawberry curd cheese dumplings?

Austrian cheese dumplings with breadcrumb coating are a traditional Austrian sweet recipe popular during strawberry and stone fruit season. These dumplings are low in sugar but still sweet because of the sweetness of the ripe strawberries and the added teaspoon of Nutella. We Austrians enjoy this deliciousness for dessert or lunch. I love to enjoy those dumplings for lunch on a Friday or as a dessert on the weekends, served with a scoop of ice cream and strawberry compote. We Austrians have always had a sweet tooth and developed a category only for sweet main dishes.

The dough is soft and more like a batter and contains only 5 ingredients .The stuffing of the curd cheese dumplings varies and depends mostly on what’s in season. The dumplings get cooked in salted water and afterwards coated with bread crumbs which get browned and caramelized in sugar and butter.

The origin of curd cheese dumplings.

This dessert recipe originates from the Bohemian Empire, which was part of the Austrian Habsburg Monarchy and is today the Czech Republic. It’s a well-loved traditional dish popular in Hungary, Romania, the Czech Republic, Germany and Austria. Every nation claims this dish as its own, of course, and therefore, the recipe varies in its ingredients, fillings, and preparation.

While these dumplings get cooked in salt water in most Eastern European countries, these dumplings get baked in Germany.

What is curd cheese?

Curd cheese is a fresh cheese made from skim milk. It has a starter added to the curdle; the milk is very lightly colored and is soft and spreadable. It has a slightly sour tang to the taste and is not aged at all.

Austrian quark cheese tends to contain less fat than cottage cheese. It is sometimes called medium-fat soft cheese.

Substitutions for curd cheese.

If curd cheese isn’t available where you live, here are some options you can use instead of curd cheese:

• Quark trained with a cheesecloth; otherwise, it’s too wet.
• Farmer’s cheese
• Ricotta
• Cream cheese
• dry-curd cottage cheese
• cottage cheese pressed through a sieve

The Ingredients:

• Butter: Unsalted butter is what we use
• Salt: a pinch of salt for seasoning
• Curd cheese
• eggs
• flour
• Strawberries
• Nutella
• bread crumbs
• sugar
• More Butter

What to serve with strawberry curd cheese dumplings.

Firstly, these dumplings coated in caramelized bread crumbs are delicious as they are. Just served warm with some extra bread crumbs and a dust of powdered sugar, the following sides are also excellent choices as well .

• Vanilla ice cream is always a great addition to any warm-served dessert.
• Apple sauce is a classic, and you can’t go wrong with it.
• Strawberry compote is a great side as well. I even have a great recipe on my blog.
• Homemade fruit sauces are a great fit as well for this Austrian dessert.

Variations of fillings:

I’m filling these curd cheese dumplings with whatever fruits are in season.

• Apricots: use small apricot. Get rid of the pit and put a sugar cube into the apricot instead.
• Plums: it’s the same for plums. Remove the pit and put a sugar cube into its middle instead. If you don’t have sugar cubes, fill it with 1/2 tsp sugar.
• Berries: different berries or a mix of other berries are great filling. I like to sprinkle them with vanilla sugar.
• Nougat filling tastes so good!
• Any chocolate tastes excellent, as well.
• A combination of white chocolate and raspberries makes for a heavenly, delicious filling.

What’s essential when making these strawberry curd cheese dumplings?

“Homemade Austrian curd cheese dumplings step by step”

• The dough is very soft and sticky. The best way to make the dough pliable is to chill it for 2 hours.
• While the dough is chilling, I’m dropping teaspoon-sized amounts of Nutella on a baking sheet and freeze them. This way, it’s easier to fill the dumplings.
• Dust your kitchen surface and rolling pin enough before rolling out the dough.
• Don’t forget to dust your hands. This prevents the dough from sticking too much to your hands.
• Cut the dough into squares, transfer a square into your hand put a nutella drop into the middle, and small strawberry.
• Afterward, I close the dough around the filling, pinch the openings together with my fingers, and then roll it into a ball.

Here are some more tips for this authentic Austrian curd cheese dumpling recipe.

• The thickness of the dough will prevent it from tearing when closing it around the filling.
• I cook the dumplings for about 10 minutes in salted water. The water should gently bubble.
• Dumplings are ready when rising to the surface.
• Immediately coat the dumplings with the caramelized bread crumbs after cooking.

Can these Austrian curd cheese dumplings be prepared in advance ?

Austrian sweet cheese dumplings can easily be prepared up to 2 days in advance. Just follow the recipe until the dumplings are stuffed and rolled into balls. Sprinkle them with some flour, put them on a tray, cover them with cling fling or aluminum foil, and keep them in the fridge for up to 2 days.

How to store leftover dumplings.

In case you have some left over dumplings put them into an airtight container and keep them in the fridge for up to 2 days.

Reheat them in a pan with the leftover caramelized bread crumbs over medium heat for about 5-7 minutes.

Finally, if you tried this easy strawberry recipe for “Erdbeer Topfenknödel”, aka Strawberry curd cheese dumplings, and found the recipe and post helpful, please give it a rating and leave me a kind comment. Nothing makes me more happy than hearing from you, preparing some Traditional Austrian food . And let’s not forget it’s one of my favorite Austrian recipes as well .

– Nina <3

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Easy Strawberry curd cheese dumplings – best Austrian dessert

4 from 85 votes

Recipe by Nina Course: DessertCuisine: austrian

Servings

16

Prep time

20

minutes

Cooking time

10

minutes

Calories

306

kcal

This is a one of the best Austrian desserts ever! "Topfenknödel" – strawberry curd cheese dumplings fluffy, soft, fruity and have a creamy consistency . The dumplings are filled with a medium sized Strawberry and Nutella and are covered in caramelized buttery bread crumbs.

Cook Mode

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Ingredients

• Dumplings dough

• 160 g 160 butter cut into small cubes

• 2 2 eggs

• 500 g 500 curd cheese or any substitution found in the blog post

• 1 tbsp 1 white sugar

• 1 pinch 1 salt

• tsp zest of 1 lemon

• 300 g 300 all purpose flour

• Filling

• 16 16 strawberries medium sized, cut of a little bit of the and the greens.

• 1 tbsp 1 vanilla sugar

• 100 g 100 Nutella or any other nut cream you prefer

• Buttery caramelized bread crumbs

• 120 g 120 butter

• 80 g 80 white sugar

• 80 g 80 bread crumbs made of white bread

Directions

• Dumplings dough
• Start with mixing together the butter eggs and sugar in the bowl of a stand mixer with the paddle attached for 2-3 minutes.
• Add all other ingredients and mix until it forms a dough.
• Wrap the dough into plastic wrap and chill the dough for 2 hours.
• Filling
• On a baking paper drop teaspoon sized Nutella creme on a baking paper and freeze until you start with the filling.
• Use medium sized strawberries for the filling. If there are only large ones available cut into thump sized pieces . Mix the strawberries with the vanilla sugar and set aside.
• After the dough is cold and chilled sprinkle your working surface and your rolling pin with enough flour other wise the dough will be too sticky .
• Roll out the dough until it's 1cm thick (0,4 inch)
• Dust the dough surface and cut into 10cmx10cm quarters (3 1/2 inch x 3 1/2 inch)
• With the help of a spatula take one dough square into your dusted hands.
• Put a Nutella drop and a strawberry on top and close the dough around it. Everything should be covered by the dough.
• Pinch the seams together . Make sure the dough ball isn't open anywhere.
• Roll the dough into a ball . But be carefully.
• Put the dumpling on a flour dusted tray and repeat with the other dough squares.
• Cooking the dumplings
• Fill a medium sized heavy bottom pot with water and heat heat until it cooks.
• Add 1 teaspoon of salt and reduce heat until its a gentle bubbling.
• Put the dumplings into the bubbling water but make sure that there is still enough space between the dumplings.
• Let the dumplings cook for about 10 to 15 minutes or until the dumplings rise to the surface .
• When the dumplings are done, transfer them one at a time with a skimmer into the bread crumbs and coat every dumpling on all sides .
• Repeat with the rest of the curd cheese dumplings.
• Serve warm and with a dust of sugar. Enjoy!
• Buttery caramelized bread crumbs
• Heat a medium sized pan on medium high heat and let the butter melt.
• When the butter is melted reduce the heat to medium and add the sugar. Let everything caramelize for 1-2 minutes. But make sure it doesn't get burnt.
• At last add the bread crumbs. Mix everything together and let the bread crumbs get golden brown before switching off the heat.

Nutrition Facts

• Calories: 306kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 17g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 59mg
• Sodium: 289mg
• Potassium: 112mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 481IU
• Vitamin C: 7mg
• Calcium: 47mg
• Iron: 2mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Austrian Curd Cheese Dumplings stuffed with strawberries and Nutella: Indulgent Homemade Desserts appeared first on Two Sisters Living Life.

Austrian fried doughnuts are called “Krapfen”

At the beginning of the new year im always in a foul mood. Everything is beginning anew, my favorite season (Christmas) ist finally over and I just can’t get myself to pick me up and heave me out of that depressing hole. But when the first bakeries start to fill their sales counters with “Krapfen” , my hubby knows what to do. Buying me had dozen and leave me alone until I feel better and high on sugar .

Krapfen are my favorite kind of treat . They are most popular during the carnival season but mostly you get them at the bakeries almost all year round. “Krapfen” are our kind of fried doughnuts. It’s an enriched dough classically fried to golden perfection and filled with apricot jam. Of course most bakeries serve them filled with vanilla or chocolate cream too but for us Austrians the classically fried doughnut filled with apricot jam and sprinkled with powdered sugar will always have a special spot in our hearts.

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Cointreau and orange zest – Gather the ingredients.

To make this delicious Austrian Fried Doughnut recipe, you will need the following ingredients: 500g all-purpose flour, 8g active dry yeast, 50g sugar, ¼ teaspoon salt, 300ml warm milk, 25g butter melted, 3 egg yolks, 1tbsp cointreau, zest from 1 orange and oil for deep-frying. You will also need about 300g of fine apricot jam and confectioners’ sugar for powdering them on top before serving.

Yes you read right! Cointreau and orange zest adds that special something to these treats.

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Mix the Dough and Knead.

Start by mixing the flour, yeast, sugar, and salt together in a bowl of your stand mixer with the hook attached. Gradually add the warm milk, egg yolks and butter to the dry ingredients while mixing continuously in your stand mixer. Knead the dough until it is smooth and elastic (10 minutes). Cover with a clean kitchen towel and let rise for an hour or until doubled in size.

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Let the dough rest & bake.

Once the dough has risen and doubled in size, turn it out onto a floured surface and roll out to a 2cm (3/4-inch) thickness. Cut into about 7 to 8cm large (this is about 2 3/4 inch) circles using a cookie cutter or drinking glass rim. Place the doughnuts on a greased baking sheet and let them rest for another 45 minutes.

Meanwhile, heat oil in a medium sized heavy bottom pan over medium heat until it reaches 180 °C (360°F) . Carefully place the doughnuts into the hot oil, allowing enough room for them to expand while cooking. Fry them for 2-3 minutes per side with the lid on. flip the dougnuts with tongs once they are golden brown. Remove from oil with a spider strainer and drain on paper towel. Let them cool on a cooling rack.

Fill the doughnuts with delicious apricot jam

Once the doughnuts are cooked, remove them from the oil and let cool slightly on a rack. For a delicious finish, fill them with warm apricot jam using a piping bag and a donut tip ! This will give them a tangy sweet flavour that takes this fried treat to the next level. Enjoy with lots of powdered sugar on top for the authentic Austrian experience.

Make them healthier – try the oven baked version instead!

For a healthier option, try baking the doughnuts in the oven instead of frying them. Preheat your oven to 170°C Fan (340° F). Brush the doughnuts with melted butter and bake for 14-17 minutes or until lightly golden brown. As the oven baked doughnuts won’t be as crispy as fried ones, brush them with butter again when they are freshly out of the oven and dust them with powdered sugar. Dont forget to powder them with powdered sugar on top again when cooled– they’ll still taste delicious and extremely fluffy!

What is important when making these Austrian style fried doughnuts.

• Make sure that the milk is warm and not hot. The heat will destroy the activity of the yeast otherwise.
• The egg yolks have to be at room temperature.
• Give the dough time to rise!
• Use a kitchen thermometer to observe the temperature of the frying oil. The oil shouldn’t be hotter than 180°C
• Be careful when working with hot oil.
• Use fine mashed apricot jam. No jam with pieces because how will you press the fruit pieces through the tip?!?
• Let the freshly fried doughnuts drip off on some kitchen towel.

Of course you can fill these “Krapfen” any way you want. Vanilla pudding or a chocolate cream make great fillings too but for us Austrians there is no better filling than simply delicious apricot jam. I’m confident that you and your family will fall in love with this doughnut recipe immediately .

Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always to my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Warm sticky hugs, Nina

If you are in need of some non fried yeasty recipes, here are some of my favorite:

• The most delicious healthy banana pumpkin bread ever.
• Homemade Mother’s Day gifts: brioche hearts
• Apple galette with honey whiskey frangipane
• Easy Victoria sponge cake recipe
• No-bake white chocolate berry cake

An Authentic Austrian Fried Doughnut recipe

4 from 42 votes

Recipe by Nina Course: DessertCuisine: American, austrian

Servings

14

doughnuts

Prep time

20

minutes

Cooking time

30

minutes

Calories

234

kcal

resting time

1

hour 

15

minutes

Total time

2

hours 

5

minutes

Enjoy a delicious taste of Austrian cuisine with this easy-to-follow recipe for Austrian Fried Doughnuts! These light and fluffy doughnuts are filled with fine apricot jam goodness, and they make a great snack or dessert any time.

Cook Mode

Keep the screen of your device on

Ingredients

• 500 g 500 flour all purpose is fine , bread flour is fine too

• 8 g 8 dry yeast

• 1 pinch 1 salt

• 50 g 50 sugar

• 1 tbsp 1 orange zest Zest of 1 orange

• 1 tbsp 1 Cointreau or peach tree

• 30 g 30 butter melted

• 300 ml 300 milk warm

• 3 3 egg yolks

• oil for frying

• 250 g 250 apricot jam fine, no fruit pieces

Directions

• I a bowl of your stand mixer attached with the hook add all the dry ingredients and the orange zest and mix.
• Gradually add the warm milk, egg yolks and butter to the dry ingredients while mixing continuously in your stand mixer.
• Knead the dough until it is smooth and elastic (10 minutes). Cover with a clean kitchen towel and let rise for an hour or until doubled in size. 
• Once the dough has risen and doubled in size, turn it out onto a floured surface and roll out to a 2cm (3/4-inch) thickness. 
• Cut into about 7 to 8cm large (this is about 2 3/4 inch) circles using a cookie cutter or drinking glass rim. Place the doughnuts on a greased baking sheet and let them rest for another 45 minutes.
• Meanwhile, heat oil in a medium sized heavy bottom pan over medium heat until it reaches 180 °C (360°F) . 
• Carefully place the doughnuts into the hot oil, allowing enough room for them to expand while cooking. Fry them for 2-3 minutes per side with the lid on
• Flip the dougnuts with tongs once they are golden brown. Remove from oil with a spider strainer and drain on paper towel. Let them cool on a cooling rack.
• The the doughnuts aren't hot analoger to the touch fill them with apricot jam in using a piping bag and a donut tip.
• Don't forget to sprinkle them with powdered sugar before serving. Enjoy!

Notes

• Oven Baked Doughnuts- An  Healthier Option
• For a healthier option, try baking the doughnuts in the oven instead of frying them. Preheat your oven to 170°C Fan (340° F). Brush the doughnuts with melted butter and bake for 14-17 minutes or until lightly golden brown. As the oven baked doughnuts won’t be as crispy as fried ones, brush them with butter again when they are freshly out of the oven and dust them with powdered sugar. Dont forget to powder them with powdered sugar on top again when cooled– they’ll still taste delicious and extremely fluffy!

Nutrition Facts

• Calories: 234kcal
• Carbohydrates: 44g
• Protein: 5g
• Fat: 4g
• Saturated Fat: 2g
• Polyunsaturated Fat: 0.4g
• Monounsaturated Fat: 1g
• Trans Fat: 0.1g
• Cholesterol: 49mg
• Sodium: 35mg
• Potassium: 97mg
• Fiber: 1g
• Sugar: 13g
• Vitamin A: 183IU
• Vitamin C: 2mg
• Calcium: 43mg
• Iron: 2mg

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The post Krapfen: An Authentic Austrian Fried Doughnut Recipe appeared first on Two Sisters Living Life.

What I love about this 8cm / 3.15-inch chocolate cake recipe.

• The recipe is easy to follow, which is always a huge plus point in a recipe.
• The chocolate frosting is a delicious, three-ingredient whipped dark chocolate ganache. It’s shiny, super delicious, and simple.
• The cake batter is a chocolate sponge cake, which means soft, airy, and the right kind of sweet.
• There isn’t a complicated filling to make. It’s simply raspberry jam thinned with a little water. Great shortcut and the perfect thickness was achieved in seconds
• The chocolate flavor is just perfect: the subtle, airy flavor of the sponge cake combined with the rich, velvety flavor of the chocolate ganache.
• One tiny cake is the perfect size to avoid falling into a sugar coma after enjoying it.
• One small cake is the perfect combination of flavors: The not-so-sweet chocolate sponge cake, combined with the rich chocolate ganache, filled with the tangy sweet raspberry jam and decorated with fresh raspberries on top of the cake.

Ingredients:

• Flour: I’m using simple all-purpose flour for the chocolate cake batter, but you can also use cake flour.
• Unsweetened cocoa powder: Unsweetened natural cocoa powder is needed in this recipe. I’m using Dutch-processed cocoa powder. Don’t use any hot chocolate mix for this recipe. That is something entirely different
• Sugar: I’m using simple baking sugar here, but you can also use powdered sugar for the cake batter. The finer consistency of the powdered sugar might shorten your mixing time a little bit.
• Eggs: This recipe calls for large eggs at room temperature. So don’t forget to take them out of the fridge 30 minutes before starting with the baking.
• Salt: a ich of salt can’t be missed in any cake recipe
• Heavy Cream: The heavy cream is for the rich dark chocolate ganache. The dark chocolate gets melted in the heavy cream.
• Chocolate: For the ganache, I’m using chopped dark chocolate, 55%- 80%. But you can also use dark chocolate chips.
• Honey: I’m adding 1 tsp of honey to the ganache. It removes a little bit of the bitterness.
• Raspberry jam: I add a few tablespoons of water to the warmed-up jam to thin it a bit.
• Fresh berries: You can decorate the top of the cakes with whatever berries you have at hand and are in season. I used raspberries here.

This recipe doesn’t need baking soda, unsalted butter, hot coffee, pure vanilla extract, or espresso powder. It’s amazing as it is.

What other things do you need to make these Mini Chocolate cakes?

• A stand mixer or an electric mixer. It makes your baking life so much easier .
• Parchment paper for the baking sheet
• A small bowl, a medium bowl, and a large bowl are used to weigh all the ingredients.
• Double boiler for melting the chocolate in the heavy cream
• Rubber Spatula
• Stainless steel cake ring 8cm / 3.15 inch
• Offset spatula or a spoon to swirl some chocolate ganache on the cake tops
• Piping bag and a round tip, 1,5cm(0,6 inch) large

What is important to pay attention to in this mini-cake recipe?

• Make sure that all the ingredients are weighed properly.
• Start mixing the eggs and the water together at a low speed and increase to medium speed when it starts to get frothy.
• The same goes for the egg yolks and the sugar. Start out at low speed and increase to medium speed after 2-3 minutes.
• In a large mixing bowl, carefully start folding in 1/3 of the stiff egg whites into the egg yolk sugar mixture. When that 1/3 is folded in, fold in the rest.
• Make sure that you don’t beat out the air when folding in the egg whites and the flour.
• When you start mixing the melted chocolate and the heavy cream together, make sure that it’s a homogenous batter.
• Let the chocolate ganache cool completely to room temperature before whipping it up.
• When the sheet of chocolate cake is cooled and you begin with cutting out the mini cake layers, you can either be brutal and just push down the cake ring into the batter or… You lay the cake ring on top of the cake and cut the cake layers out with a serrated knife very carefully. This way, the edges will look more beautiful.

The best way to store leftover Mini Chocolate Cakes.

If you really have some mini cakes left, store them in an airtight container in your fridge up to 4 days. Before serving, just put them into the microwave for a couple of seconds.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina

Mini Chocolate Cakes with Raspberry Filling

5 from 12 votes

Recipe by Nina Course: brunch, cake, DessertCuisine: austrian, French

Servings

6

cakes

Prep time

20

minutes

Cooking time

20

minutes

Calories

524

kcal

Total time

1

hour 

4

minutes

This is an easy recipe for 2 layers of

Mini Chocolate cakes with raspberries and whipped ganache. These are great as small party cakes for a buffet since they are only  8cm (3.15 inches) in diameter. You can even make the m for Valentine Day just half the recipe.

 

Cook Mode

Keep the screen of your device on

Ingredients

• Victoria sponge cake

• 7 7 eggs large and divided into yolks and whites

• 7 tbsp 7 water

• 210 g 210 white sugar

• 210 g 210 all purpose flour sifted

• 30 g 30 unsweetened cocoa powder sifted

• Whipped ganache

• 175 g 175 dark chocolate 55-85% dark chocolate, chopped

• 1 tsp 1 honey

• 150 ml 150 heavy cream

• Filling and Decoration

• 200 g 200 raspberry jam or another jam you like

• 2 tbsp 2 water

• 300 g 300 raspberries or mixed berries

Directions

• Victoria Chocolate Sponge cake
• Start by preparing a baking sheet (13 inches x 17 inches) of baking paper.
• Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit convection heat.
• First, start by beating the egg whites with water until they are stiff.
• Then, beat the egg yolks with the sugar until pale, creamy, and thick, about 7-10 minutes.
• Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It doesn’t need to be a homogenous batter. There can still be egg-white lumps.
• After the 1/3 is incorporated fold in the rest of the egg whites carefully.
• Now, sprinkle the flour, cocoa powder, and salt with a sieve over the dough and fold it in carefully again. Don’t beat out all the air in the batter. Be gentle and careful.
• Pour the batter onto the prepared baking sheet, spread it evenly with a rubber spatula, and bake for 20 to 30 minutes, depending on your oven, or until a skewer comes out clean when stuck into the middle of the cake.
• When the cake is ready, leave it on your kitchen counter to cool. Then, start to cut out mini cakes with a stainless steel cake ring 8cm in diameter (3.15 inches). You have to cut out 12 round cake layers. The dough is sticky, so be careful.
• Whipped dark chocolate ganache
• Make the ganache as the cake cools because the ganache must cool, too. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. (Do not let it come to a rapid boil—that’s too hot!) Pour over the chocolate and add honey. Then, let it sit for 2–3 minutes to soften the chocolate gently.
• With a metal spoon or small rubber spatula, very slowly stir until it is completely combined, and the chocolate has melted. The ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 1-2 hours).
• After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3–4 minutes on medium-high speed.
• Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
• Assembling the Mini Cakes
• Pipe the frosting as a narrow border in dots on the first layer of the Mini sponge cakes.
• Fill 1-2 tbsp of the thinned raspberry jam into the middle and put the second layer on top.
• Pipe some frosting on top and spread it evenly with a little swirl.
• Decorate with the raspberries.
• If there is some whipped ganache frosting left, warm it up with some more heavy cream to thin it, and drizzle a little bit decoratively on top of the thin strings.
• Enjoy.

Notes

• If you cut the cakes out with very narrow spaces in between, you may manage to get 7 (14 round layers).

Nutrition Facts

• Calories: 524kcal
• Carbohydrates: 85g
• Protein: 11g
• Fat: 17g
• Saturated Fat: 8g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Trans Fat: 0.02g
• Cholesterol: 178mg
• Sodium: 80mg
• Potassium: 350mg
• Fiber: 7g
• Sugar: 49g
• Vitamin A: 441IU
• Vitamin C: 12mg
• Calcium: 69mg
• Iron: 5mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Do you need more cake recipes?

• Carrot-Cake with Vanilla Frosting
• White Chocolate Cheesecake with Speculoos cookie base and cranberry compote
• Lemon Coconut Cheesecake with Meringue kisses

The post 2-layers Mini Chocolate cakes with Raspberries appeared first on Two Sisters Living Life.

This Apple Frangipane Tart with Phyllo Dough has everything you want in a dessert: flaky, buttery layers, creamy almond filling on a sweet and fruity blueberry jam, and tender apple slices arranged in a beautiful pattern. It’s surprisingly easy to make and delivers the wow factor for family dinners, holiday celebrations, or any cozy gathering. Plus, using phyllo dough saves you time and effort, making this an accessible recipe for beginners and seasoned bakers alike.

Is Apple Frangipane Tart with Phyllo Dough an overly complicated recipe?

No, it’s not. I know it sounds like every dessert or cake made with a frangipane creme is overly complicated, but in reality, it is frangipane, a simple almond cream made with a simple cookie dough method.

Why Make an Apple Frangipane Tart with Phyllo Dough?

1. Quick to Prepare: No need for homemade pastry dough—phyllo makes this tart light, flaky, and super simple.
2. Impressive Presentation: This tart looks as elegant as it tastes, making it perfect for entertaining.
3. Fall Flavors You’ll Love: Apples, almonds, and a hint of cinnamon create the ultimate autumn dessert.

Let’s get started with this easy recipe that’s sure to become a favorite!

Tips for Making the Perfect Apple Frangipane Tart

1. Thaw Phyllo Dough Completely: Make sure your phyllo is thawed to avoid tearing and ensure even layering.
2. Choose the Right Apples: Tart apples like Honeycrisp or Granny Smith balance the sweetness of the frangipane.
3. Work Quickly with Phyllo: Phyllo dough can dry out fast, so keep unused sheets covered with a damp towel.

FAQs about Apple Frangipane Tart with Phyllo Dough

Can I make this tart ahead of time?
Yes, this tart can be made a day ahead. Store it in the fridge and reheat it in the oven at 300°F for 5-10 minutes to keep it crisp.

Can I use puff pastry instead of phyllo?
Absolutely. Just roll out the puff pastry, fit it into the tart pan, and follow the baking instructions.

Can I substitute the apples?
Yes! Pears, plums, or even figs would be delicious alternatives, giving you options to enjoy this tart year-round.

Why This Apple Frangipane Tart with Phyllo Dough is the Best Fall Dessert

This Apple Frangipane Tart with Phyllo Dough is an easy yet elegant dessert that’s perfect for the fall season. The combination of flaky phyllo dough, rich almond frangipane, and fresh apples makes each bite delicious and satisfying. This tart is also versatile and easy to make, so it’s a great choice for beginner bakers and pros alike.

Give this recipe a try for your next fall gathering, and watch it become a family favorite!

Pairing Suggestions

This Apple Frangipane Tart is delicious on its own, but a few simple accompaniments can make it even better:

• Vanilla Ice Cream: A cold, creamy scoop is the perfect contrast to the warm tart.
• Whipped Cream: Light and airy, it complements the richness of the frangipane.
• Caramel Sauce: Drizzle some over the top for an extra indulgent treat.
• Hot Apple Cider or Tea: A warm drink alongside this dessert enhances its cozy, fall-inspired flavors.

Variations You Can Try

Love to experiment in the kitchen? This recipe is incredibly versatile. Here are a few ideas to make it your own:

• Add Spices: Sprinkle a touch of cinnamon, nutmeg, or cardamom over the apples for extra warmth.
• Swap the Apples: Pears, peaches, or even berries can be used instead of apples for a seasonal twist.
• Go Gluten-Free: Use gluten-free phyllo dough (available in specialty stores) to make this tart accessible to more people.
• Top with Nuts: Add a handful of slivered almonds or chopped hazelnuts for extra crunch.

Storage Tips

If you have leftovers (though it’s unlikely!), here’s how to store your tart:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven at 300°F for 5-10 minutes to revive the crispness.
• Freezer: Wrap slices individually in plastic wrap and store them in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat in the oven before serving.

Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.

Warm Hugs Nina

Easy Apple Frangipane Tart Recipe with Phyllo Dough

5 from 7 votes

Recipe by Nina Course: DessertCuisine: FrenchDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 1 package 1 phyllo dough sheets

• 100 g 100 melted butter for the phyllo dough

• 3 tbsp 3 blueberry jam

• Frangipane

• 100 g 100 room temperature butter

• 100 g 100 sugar

• 2 2 eggs

• 1 pinch 1 salt

• 1 tbsp 1 vanilla sugar

• 1 tbsp 1 Amaretto liquour, optional

• 100 g 100 almond flour

• Topping

• 4 4 apples, cored, halved, and cut into thin slices

• 2 tbsp 2 apricot jam

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 10-inch tart pan with butter.
• Take one sheet of phyllo dough and brush it with melted butter. Add another sheet on top, slightly offset in a clockwise direction, and repeat until all sheets are layered and buttered.
• Gently press the layered phyllo into the tart pan, and tuck the edges into the sides so that they don’t hang over the sides.
• Combine almond flour, sugar, softened butter, egg, vanilla extract, almond extract, and a pinch of salt in a bowl. Mix until smooth.
• Spread the blueberry jam over the phyllo crust.
• Now pipe the frangipane filling over the blueberry jam.
• Arrange the apple slices on top of the frangipane in a circular pattern. Sprinkle with sugar and drizzle with lemon juice to prevent browning.
• Bake for 40-45 minutes or until the phyllo edges are golden and the apples are tender.
• Heat the apricot jam with 2 tbsp of water.
• Let the tart cool for a few minutes. Coat it with warm apricot jam.
• Serve warm, at room temperature, or even chilled, with a scoop of vanilla ice cream or whipped cream.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Give us a follow!

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Have a look at these amazing dessert recipes too!

• White Chocolate Cheesecake with Speculoos cookie base and cranberry compote
• 2-layers Mini Chocolate cakes with Raspberries
• Soft buttery brioche cinnamon rolls recipe (with overnight option)
• Apple Galette with Honey Whiskey Frangipane
• Pretty apple shaped apple cinnamon hand pies
• Antonias favorite Apple Pie

The post Apple Frangipane Tart with Phyllo Dough Recipe: An Easy and Elegant Fall Dessert appeared first on Two Sisters Living Life.

This Blog Post is sponsored by Stift Klosterneuburg.

Why You’ll Love This Scary Halloween Punch Recipe

• Simple Ingredients: You only need a few ingredients to create this spooky punch.
• Kid-Friendly or Adult Version: Make it alcohol-free for kids or add a dash of rum for the grown-ups.
• Eye-Catching Presentation: The shrunken apple heads floating in the punch bowl will give everyone chills – in the best way!

Ingredients for Scary Halloween Punch

For the Punch:

• 1 liter apple juice, I’m using Klosterneuburgs excellent high quality Apple juice made from Idared Apples
• 1 liter white grape juice, Made with Stift Klosterneuburgs high quality “grüner Veltliner” grape juice
• 1 Liter ginger beer (for that bubbly effect)
• 200 ml homemade simple syrup (to give the punch that extra special fall flavor )
• Optional: 200 ml dark rum (for the adult version)
• Edible gold glitter for that magical potion effect

For the Shrunken Apple Heads:

• 4–6 apples (Granny Smith or any firm variety)
• Juice of 2 lemons (to prevent browning)
• Optional: Cloves and raisins (for eyes and teeth)

Why I’m using Stift Klosterneuburgs Award-winning fruit and grape juices

At the Stift Klosterneuburg Fruit Estate, the fruits ripen in the sunny climate of the Danube Valley, naturally and full of flavor! Their valuable nutrients and unique aroma make the fruit juices winners year after year at the “Golden Pear” competition, held during the Wieselburg Fair.

Fruit Juices of the Highest Quality

Fruit cultivation has a very long tradition at Stift Klosterneuburg and has been practiced since the founding of the monastery in 1114. Since 1402, Stift Klosterneuburg has also operated its own fruit estate on the opposite bank of the Danube. In the monastery’s orchard, almost exclusively apple trees are grown, benefiting from the ideal growing conditions provided by the loose, warm, and nutrient-rich alluvial soils of the Danube floodplain.

Get more infos Here.

How to Make Scary Halloween Punch

Step 1: Prepare the Shrunken Apple Heads

1. Peel the apples – Remove the skin but leave the core intact.
2. Carve spooky faces – Using a small knife, carefully carve out faces on each apple. Be as creative as you like—think haunted, funny, or downright scary!
3. Soak in lemon juice – Dunk the apples in lemon juice to prevent browning.
4. Bake the apples – Place the apples on a baking sheet and dry them in the oven at 175°F (80°C) for 2–3 hours, or until they shrivel and take on a creepy, shrunken appearance. You can also air dry them for a few days if you prefer a more natural look.
5. Add features – Insert cloves for the eyes and use raisins for the teeth to give the heads extra detail.

Step 2: Mix the Punch

1. In a large punch bowl, combine the apple juice, white grape juice, and the homemade simple syrup. Stir well to mix.
2. Add the ginger ale just before serving to keep the punch bubbly and fresh.
3. For adult parties: Add the rum for a spooky kick!

Step 3: Serve with the Shrunken Apple Heads

• Once your punch is ready, float the shrunken apple heads on top. They’ll bob around, giving your punch that extra eerie vibe perfect for Halloween.

Why This Halloween Punch Recipe is Perfect for Your Party

• Versatile for All Ages: You can easily adjust this recipe to suit any crowd by leaving out or adding alcohol.
• Visually Stunning: The shrunken apple heads are a fun DIY project that adds a unique and spooky touch.
• Refreshing and Tasty: The mix of apple juice, white grape juice, ginger beer and spiced simple makes for a drink that’s sweet, tangy, and just right for fall.

Pro Tips for Making the Perfect Halloween Punch

• Ice Ideas: Freeze plastic spiders or gummy worms into your ice cubes for an extra creepy touch!
• Blood Drip Effect: For an extra scary vibe, dip the rim of your punch bowl or glasses in red-colored sugar to mimic a “bloody” effect.
• Halloween Garnishes: Use gummy eyeballs or skeleton straws to enhance the eerie aesthetic.

Get Creative with Your Halloween Drink

If you’re searching for Halloween punch ideas, scary Halloween drinks, or easy Halloween recipes, this Scary Halloween Punch with Shrunken Apple Heads is exactly what you need. It’s quick, fun to make, and perfect for impressing your party guests. Whether you’re planning a kids’ Halloween party or an adults-only spooky bash, this punch will be a hit.

Final thoughts

This Scary Halloween Punch with shrunken apple heads is not just a drink; it’s a whole experience. With its eerie presentation and delicious taste, it’s the perfect addition to any Halloween celebration. Whether you’re hosting a big event or a small get-together, this punch will ensure your party is one to remember.

Did you make my delicious, easy homemade pretzel recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

Warm Hugs Nina

AD. This article contains advertising content and was created in cooperation with Weingut Stift Klosterneuburg.

Do you need more Halloween inspired recipes? Here you go

• Scary Halloween Puff Pastry Handpies
• Enchanted Pumpkin Cupcakes with Vanilla Frosting

Scary Halloween Punch Recipe with Shrunken Apple Heads – The Ultimate Spooky Drink Recipe!

4 from 7 votes

Recipe by Nina Course: Drinks, Fall Recipes, For Adults, Holiday Recipes, Mocktails, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• Apple Spice Fruit Punch

• 1 liter 1 apple juice

• 1 liter 1 white grape juice

• 1 liter 1 Ginger beer or Ginger Ale

• Homemade spice simple syrup to your liking

• edible gold glitter

• Optional: Dark rum or bourbon Whiskey for adults only

• Spiced Simple Syrup

• 100 g 100 Water

• 200 g 200 brown sugar

• 2 sticks 2 cinnamon

• 2 2 gloves

• 1 1 anis star

• Shrunken Apple Heads

• 6 6 apples peeled, cored and cut in half

• 50ml 50ml lemon juice

Directions

• Shrunken Apple Heads
• Using a small knife, carefully carve out faces on each apple. Be as creative as you like—think haunted, funny, or downright scary
• Dunk the apples in lemon juice to prevent browning
• Place the apples on a baking sheet and dry them in the oven at 175°F (80°C) for 2–3 hours, or until they shrivel and take on a creepy, shrunken appearance. You can also air dry them for a few days if you prefer a more natural look.
• Spiced Homemade Simple Syrup
• Put all the ingredients into a small pot.
• Heat everything and stir until the sugar is dissolved.
• Let everything simmer for about 10 minutes and let cool completely.
• Remove the spices and fill the simple syrup in a small bottle and keep it cool until used.
• Spiced Apple Fruit Punch
• In a large punch bowl, combine the apple juice, white grape juice, and the homemade simple syrup. Stir well to mix.
• Add the ginger beer or ginger ale and the edible glitter just before serving to keep the punch bubbly and fresh. Add ice of course for serving.
• For adult parties: Add the rum for a spooky kick!

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This is your recipe if you are looking for:

• Scary Halloween punch recipe
• Halloween drinks with alcohol
• Halloween punch for kids
• Halloween party drinks
• Easy Halloween drink ideas
• Shrunken apple heads recipe
• Halloween punch ideas
• Spooky drink recipes for Halloween

The post Scary Halloween Punch Recipe with Shrunken Apple Heads – The Ultimate Spooky Drink Recipe! appeared first on Two Sisters Living Life.

Every year at the same time I have an obsession, which starts with me seeing the first pumpkin posts on IG and finally being the very first customer buying pumpkins at the supermarket. As you may already have guessed I have a huge love for pumpkins. ALL The PUMPKINS. During these months my main food ingredient is, if I am doing the cooking, pumpkins! Roasted with salad, spaghetti, steak or baked as a roasted pumpkin leek quiche! Every day all day I could eat all the savory and sweet pumpkin recipes! Thats why we have soo many pumpkin recipes!

This is an easy and fancy looking way to use pumpkin!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day!

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

How to make this delicious roasted pumpkin quiche? Easy! Just follow the steps!

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Roast the sliced Hokkaido pumpkin (tossed beforehand with some olive oil and sprinkled with some salt, nutmeg and cinnamon) in a preheated oven 180°C.
• Heat 2 tbsp olive oil and cook leek until soft and set aside.
• In a medium bowl whisk together eggs, cream and milk.
• Stir in the slightly cooled leek and add the cheddar cheese and mozzarella cheese.
• Pour the savory custard filling into the prepared pie shell.
• Top with roasted hokkaido pumpkin slices and the finely shredded parmesan cheese. Bake for 35-45 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

Can you make a quiche ahead of time or freeze it?

• Of course you can. A quiche is the ideal dish to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want tol try our Italian Asparagus quiche with crispy prosciutto chips. Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy!

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Roasted Pumpkin Leek Quiche

4 from 23 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French

Servings

8

Prep time

30

minutes

Cooking time

40

minutes

Calorieskcal

This is a great and delicious recipe for a pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.

Cook Mode

Keep the screen of your device on

Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 500 g 500 thinly sliced leeks

• 3 3 eggs

• 300 ml 300 cream

• 125 ml 125 milk

• 100 g 100 grated cheddar

• 50 g 50 shredded mozzarella

• 300 g 300 hokkaido pumpkin

Directions

• Crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• Preheat the oven to 180°C.
• Roast the sliced Hokkaido pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon).
• Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.

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The post Best Easy Roasted Pumpkin Leek Quiche Recipe Ever appeared first on Two Sisters Living Life.

Christmas season is my family’s favorite season of the year. Officially, we start the 1st of November by decorating the house on the inside and outside. Both my kids and my husband are the biggest Christmas fans I know. Sometimes that enthusiasm is a little overwhelming for me. To settle my racing heart, I like to make me this delicious holiday whiskey drink. Believe me seeing about 20 elves or more, a large snowman family of 5, plus Santa Clause twice as tall as me sitting in front of our house can definitely be overwhelming ?.

Spiced Winter Blizzard: What I love the most about that holiday whiskey drink recipe

• I only need a couple of ingredients.
• The drink is ready to drink in a couple of minutes.
• The recipe is perfect for beginner home bartenders.
• It can be made for a crowd too.
• The recipe is adjustable.
• The flavors are incredible.
• It’s for people who like their drinks a little sweeter.
• Its an icredible whiskey cocktail recipe. One of my favorte holiday drinks.

Spiced Winter Blizzard- What you need for my super simple drink recipe

Jack Daniel’s Honey

• Jack Daniel’s Honey – When you drink that flavored whiskey straight, you will notice that it doesn’t have that artificial flavor many flavored whiskeys have but a light, sweet, honeyed flavor plus a rich taste of Jack Daniel’s signature Whiskey Old No. 7.
• Apple cider and tangerine juice – Fall and winter are the high seasons for delicious apple desserts and eating your fill of tangerines. Because these two fruits are typical for that particular season I wanted to add these flavors to my drink too—the sweetness of non alcoholic apple cider or natural cloudy apple juice and the tangy flavor of tangerines.
• Spiced homemade simple syrup -My simple syrup is easy to make and keeps in the fridge for up to 2 weeks. I added our homemade Pumpkin spice blend to it. This, in my opinion, contains so many warm and delicious spices, which makes it a fabulous addition to the honey, apple, and tangerine flavors.

Simple drink – with lots of flavor

I’m a simple drink recipe lover. I hate when a drink takes me more than 5 minutes to put together. That’s why Im really into this spiced winter Blizzard.

The only thing you need to do is throw all the ingredients into a cocktail shaker or a glass with a lid, take whatever you have at hand, add some ice cubes, shake, strain into to champagne glasses add some decoration and enjoy your delicious holiday drink.

I first encountered Jack Daniel’s Honey a couple of weeks ago, which immediately stoked my interest. The bottle has the signature appearance, of course, but written on the bottle was:”A blend of Jack Daniel’s Tennessee Whiskey and a unique honey liqueur of our own making, for a taste that’s one-of-a-kind and unmistakably Jack. ” Sounds great, right?

Substitution for Jack Daniel’s Honey

If you can’t find a honey-flavored whiskey, add a teaspoon of honey to your spiced simple syrup. No worries here. The drink will still taste great.

Spiced winter whiskey drink for a crowd

I leave you the recipe for a pitcher full of that spiced Winter Blizzard here. In case you would like to make that whiskey drink in a higher quantity ?.

• 300ml Jack Daniel’s Honey
• 200ml apple cider (or clouded apple juice) – or if you like it a little stronger use hard apple cider
• 200ml freshly squeezed tangerine juice
• 50ml or 1/4 cup homemade spiced simple syrup
• 1 1/2 cup ice cubes

festive holiday recipe , Christmas drinks , fall recipes , fall drinks , simple drinks, thanksgiving , Christma

festive holiday recipe , Christmas drinks , fall recipes , fall drinks , simple drinks, thanksgiving , Christmas

If you make this Spiced Winter Blizzard made, which totally is the most delicious festive holiday cocktail ever, please make sure to leave me some kind words and give the recipe a rating. What I love the most is hearing from you guys. Let me know what you think about it. and of course, if you do make this recipe, don’t forget to also tag us on Instagram ?. Seeing your photos making our recipes, is our favorite thing to do?.

Big warm honey hug Nina

Here is the recipe for our homemade pumpkin spice seasoning.

Spiced Winter Blizzard – a holiday whiskey drinks recipe / 2 glasses

4 from 56 votes

Recipe by Nina Course: cocktails, Drinks, festive drinks, holiday drinksCuisine: American

Servings

2

Prep time

5

minutes

Cooking time

2

minutes

Calories

230

kcal

Total time

7

minutes

The spiced winter blizzard is an easy drinks recipe made with Jack Daniels Whiskey Honey, apple cider, freshly squeezed tangerine juice and homemade spiced simple syrup.

Cook Mode

Keep the screen of your device on

Ingredients

• Spiced winter blizzard

• 120 ml 120 Jack Daniels Honey about 4 oz

• 90 ml 90 apple cider about 3 oz

• 90 ml 90 tangerine juice freshly squeezed, about 3 oz

• 30 ml 30 spiced simple syrup about 1 oz

• 1/3 cup 1/3 ice cubes

• Homemade spiced simple syrup

• 200 g 200 white sugar

• 200 g 200 water

• 2 tbsp 2 pumpkin spice seasoning

• For Garnish for each glass

• 1 1 apple slice 1/2 inch thick cut 2 times lenght wise but not all the way through.

• 1 1 tangerine zest

• 1 1 star anis

Directions

• Homemade spiced simple syrup
• Whisk all ingredients together in a small pot.
• Bring to a boil for 3-5 min.
• take the pot from the oven and let it cool completely.
• Store in a screwed bottle for up to 2 weeks in the fridge.
• Spiced Winter blizzard
• Put all ingredients for the drink into a shaker or a jar with a screw lid and shake for 1 minute.
• Pour into 2 champagne coupe.
• Garnish with the apple slices, the tangerine zest , 1 star anis each glass

Notes

• Substitution: If you can’t find a honey-flavored whiskey, add a teaspoon of honey to your spiced simple syrup. No worries here. The drink will still taste great.

Nutrition Facts

• Calories: 230kcal
• Carbohydrates: 21g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 1g
• Sodium: 11mg
• Potassium: 126mg
• Sugar: 20g
• Vitamin A: 114IU
• Vitamin C: 14mg
• Calcium: 8mg
• Iron: 1mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Spiced Winter Blizzard – The perfect holiday whiskey drink recipe appeared first on Two Sisters Living Life.

These sinisterly scrumptious pastries are a breeze to make and a delight to devour. Packed with your favorite seasonal flavors and wrapped in flaky puff pastry, they’re perfect for little monsters and grown-up goblins alike.

In this step-by-step guide, I’ll walk you through creating these creepy yet oh-so-delicious treats. With these classic pumpkin-shaped Jack O’Lantern pies, you’ll find the perfect puff pastry potion to conjure up Halloween magic.

So, gather your ingredients, and let’s embark on a culinary adventure that’s equal parts spooky and delicious! Whether you’re a kitchen wizard or a newbie cauldron-stirrer, my Halloween hand pies will surely make your Halloween festivities bewitchingly good. Let’s get started!

Quick and easy Halloween puff pastry hand pies

Firstly, we start with the ingredients for my festive pumpkin-shaped Halloween hand pies.

• Ready-to-use puff pastry sheets. I bought mine at a local store.
• Filling: I filled my Halloween hand pies with strawberry jam and Nutella. Of course, you can fill these puff pastry treats with whatever your heart desires.
• 1 beaten Egg for the egg wash
• Some water for the hand pie edges. The water makes your spooky pastry treats ‘ bottom and upper parts stick together.
• 2 tbsp of brown sugar to sprinkle on top.

Wow! That’s it, guys; these are all the ingredients for these fun Halloween treats. And because you only need a handful of ingredients, these are the perfect easy Halloween treats for kids to make at home.

Step-by-step Halloween hand pies tutorial

• First, I’ll gather my spooky cookie cutters. In my case, a pumpkin-shaped cookie cutter and tiny cutters to create a spooky Jack O’Lantern face. I’ve got all my cutters from Amazon.
• Secondly, roll out the puff pastry sheets on a floured surface. I bought ready-to-use puff pastry sheets and cut out pumpkin-shaped cookies. Make sure to cut out an even number of cookies.
• Take the wasted dough, form it into a ball, and roll it out again to get more cookies.
• Take half of the cookies and cut out spooky faces with special cookie cutters or a sharp knife.

Simple Halloween puff pastry ideas for a crowd

• Take the other pumpkin-shaped cookies and fill them with Nutella or jam.
• Moisten the edges of the filled cookies, put the spooky Jack O’Lantern cookies on top, and seal the edges by pressing them with a fork.
• Brush each hand pie with the beaten egg for a golden finish and sprinkle with brown sugar.
• Preheat your oven to 375°F (190°C). Place the hand pies on a baking sheet lined with parchment paper and bake for 10-15 minutes or until they are golden brown.
• Voilá! Your homemade hand pies are ready.
• Your Halloween Puff Pastry Hand Pies are now ready to impress your party guests or delight your little goblins. Serve them as a delightful dessert or spooky snack for your Halloween celebration!

These Halloween Puff Pastry Hand Pies are not only a breeze to make but also a scream-worthy addition to your Halloween festivities. With their flaky puff pastry and delicious filling, they’re sure to be a hit with monsters of all ages. So, gather your ingredients, and let your inner witch or wizard shine as you whip up these easy and spooky treats. Happy Halloween!

Your family and friends will fall in love with these crispy, delicious Jack O’lantern-shaped puff pastry hand pies immediately, promised! Did you make this recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

XOXO Nina

Are you looking for another Halloween dessert? Give these pretty little bewitched pumpkin cupcakes a try.

The post Halloween Puff Pastry Hand Pies: Easy and Spooky Treats for Your Monster Bash appeared first on Two Sisters Living Life.