Maple Pecan Pastry Twists
These sweet pastries are so simple to make and are a great as a snack or with a cup of coffee. Pecan nuts provide a nutty but creamy texture when combined with the butter/margarine and maple syrup. The great thing is these pastries are really quick to rustle up and the pecan maple filling keeps well in the fridge for a few days perfect for the festive season.
Many recipe’s call for cream cheese to be added to the filling. Go ahead and try that but this is a vegan version so we replaced the cream cheese with margarine. We used ready made (and ready rolled) puff pastry which is great and easy to use. You can make these any any shape you want but the lattice twist looks great.
The pastry obviously dries out when baked in the oven but then you lather it with maple syrup (or even try apricot jam) to make it sweet, soft and sticky.Feel free to sprinkle on top with additional pecan nuts and sprinkle with icing sugar to finish.
- 1 pack ready made puff pastry
- 100 grams Pecan Nuts
- 50 grams soft unsalted butter or margarine
- 6 tbsp maple syrup
- 3 tbsp soft dark brown sugar
- Place the pecans, butter, sugar and maple syrup in a food processor and blend to a smooth mixture, add more maple syrup if needed.
- Roll out the puff pastry and place on a sheet of grease proof paper.
- Using a sharp knife cut the pastry into 2 inch wide strips from the outer edge of the pastry and about the quarter of the way to the middle of the pastry.
- Spoon the mixture in the middle of the pastry and smooth out.
- Fold the strips of pastry towards the centre over lapping the strips to form a plait effect.
- Score the flaps of pastry.
- Place the pastry on a baking tray, brush with a little water and bake in the oven at 200 degrees for 15-20 minutes or until golden brown.
- Remove from the oven, brush with maple syrup paying attention to the folds in the pastry. Allow to cool and enjoy.
- Remove from the oven brush with maple syrup paying attention to the folds in the pastry.
- Allow to cool and enjoy.