Puff pastry is one my favourites and I just love the combination of maple syrup and pecans. With a ready made puff pastry they take just a few minutes to make but if you have time to make your own pastry (see the recipe link below) it will definitely pay off.
Preparation: 20 minutes
Baking: 15-20 minutes
1 quantity of puff pastry
100g pecan nuts, toasted, + some extra for sprinkling, coarsely chopped
2 tablespoons cream cheese
2 tablespoons icing sugar
4 tablespoons maple syrup, + some extra for brushing
milk for brushing
- Preheat the oven to 220℃ and line two baking trays with a baking paper.
- To make the filling, place the nuts into a blender and blend until a coarse butter, peanut butter like forms. Add the rest of the ingredients (cream cheese, icing sugar and maple syrup) and blitz to combine.
- Cut the pastry in halves and roll out each into a rectangle around 40 x 20 cm in size. Cut the sides of each rectangle into stripes, about 20 stripes each side (see the pictures).
- Divide the filling between the two sheets of the pastry and spread it out in the middle of rectangles.
- To create the plait, put the first strip over the filling at an angle. With a sharp knife, make a cut in the middle of the flap and fold over the next strip, cut it and continue down until the plait is finished. Cut off the overhanging pastry at the end and cut each plait into four.
- Place onto the prepared baking trays, brush with a little bit of milk, sprinkle with extra pecans and bake for 15-20 minutes or until puffed and crisped.
- Brush each plait with the extra maple syrup for a nice sticky shine. Allow to cool down a little bit before serving.