Pecan maple puff pastry plait
Ingredients
- 200 g/7oz pecans
- 85 g/3oz muscovado sugar
- ¼ tsp ground cinnamon
- 2 tbsp maple syrup
- 30 g/1oz butter softened
- 1 pack 320g pre-made, ready-rolled puff pastry
- 1 egg beaten
Instructions
- Preheat your oven to 200ºC/400ºF/Gas mark 6
- Finely chop the pecans. I put the pecans into a large mixing bowl and used the butt of my rolling pin. You could also use a large pestle & mortar for the task
- In a large mixing bowl, combine 150g/5¼oz of the chopped pecans (reserve the remainder to sprinkle over the top of the plait before it goes into the oven), sugar, cinnamon, maple syrup and butter
- Unroll the pastry onto a large baking sheet (still on its parchment paper)
- Cut the pastry as shown in the photos (this is a useful video clip to show how it's done [opens in a new tab])
- Spoon the sweet pecan filling down the centre of the pastry as shown in the photo
- Fold the pastry as shown (also seen in the previously mentioned video)
- Brush the top of the plait with some of the beaten egg and sprinkle over the reserved pecans
- Cook for 20-25 minutes until the pastry has turned golden brown
- Allow to cool on its tray for at least 10 minutes before slicing and serving
