I was knee-deep in a midwinter slump, the kind where you just crave a burst of sunshine, when I stumbled upon this idea: Braid sweet citrus-flavored licorice. It’s a bit of a departure from your typical licorice, and honestly, it’s more of a pastry with a playful twist. Picture this: a light, flaky puff pastry with a zesty citrus glaze that dances on your taste buds. Perfect for those days when you need a little joy but aren’t in the mood for anything too fussy or time-consuming.

One of the best things about this recipe is its versatility. It’s a delightful treat that can play the part of a breakfast snack, a tea-time companion, or the unexpected star of a dessert platter. The secret weapon here is the citrus glaze, which brings this pastry to life with a sweet-tart zing. If you’ve got some puff pastry lingering in the freezer and a stash of citrus in the fruit bowl, you’re basically halfway there.

Jump to Recipe

What You’ll Need

Chances are you already have most of this sitting in your kitchen. Let’s keep it simple, shall we?

• Puff pastry Buitoni – the flaky base of our braids
• Fresh cream – to add richness to the glaze
• Grand cru muscovado sugar – for that deep, molasses-like sweetness
• Lemon – zest and juice will do wonders here
• Lime – for that extra citrus punch
• Orange – more zest, more flavor

How to Make Braid Sweet Citrus Flavored Licorice

1. Roll out the puff pastry and use a sharp knife to etch designs of strips about 10 cm high and 1 cm wide. Precision isn’t key here, just have fun with it.
2. Gently twist each strip on itself. It doesn’t have to be perfect; the twists will bake into beautiful, rustic braids.
3. Place the twisted strips spaced apart on a sheet of parchment paper. This prevents them from sticking together as they bake.
4. Bake in a preheated oven at 200°C for about 12 minutes, or until they’re golden brown and your kitchen smells like heaven.
5. While the braids cool on a wire rack, zest your citrus fruits, and set the zest aside.
6. Juice the lime, half of the orange, and half of the lemon. Boil the juices until you reduce it down to about two tablespoons of liquid.
7. Remove from heat and stir in the cream and brown sugar until it’s well mixed and dreamy.
8. Let the glaze cool until it thickens, then brush it generously over the cooled braids.
9. Sprinkle the reserved citrus zest over the glazed braids while they’re still a bit wet to ensure it sticks well.
10. Allow the glaze to dry on the wire rack until it hardens slightly. Then, go ahead and devour them!

Cook’s Notes

Don’t stress if your twists aren’t perfect—imperfections add character! Make sure to space them well on the parchment paper to allow for expansion. If your glaze seems too runny, let it cool a bit more; it thickens as it cools. Want to save time? You can make the glaze ahead of time and refrigerate it for up to two days. Just warm it slightly before using. Leftovers can be stored in an airtight container for a couple of days, but honestly, they probably won’t last that long.

Make It Your Own

• Try using blood orange instead of the regular orange for a more intense flavor and color.
• Add a splash of vanilla extract to the glaze for a warm, comforting undertone.
• For a spiced twist, sprinkle a little ground cardamom in with your citrus zest.
• If you’re feeling adventurous, drizzle a bit of melted white chocolate over the top once the glaze has set.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Enjoy the bright and citrusy vibes these braids bring, no matter what the weather outside is doing. Happy baking!

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