Maple, Pecan and Sultana Pastry Twirls
There’s really only one thing that beats having pastries in the morning, and that’s making them yourself.
|375g||ready-rolled puff pastry|
|100g||pecan nuts, chopped|
|8 tbsp||maple syrup|
|2 tsp||ground cinnamon|
|1½ tbsp||demerara sugar|
You will need a twelve-hole bun or muffin tin
Preheat the oven to 200ºC/fan 180ºC/gas 6. Line ten holes of a twelve-hole bun or muffin tin with 10–12cm square pieces of baking paper or non-stick paper muffin cases.
Cut the pastry widthways into ten strips, which will be approximately 3cm wide.
Mix together the pecan nuts, sultanas, maple syrup and cinnamon. Spoon on top of the pasty strips and spread lightly. Roll each strip of pastry to form a coil and sit in the bun or muffin tin. Brush the top of the pastry and any edges you can see with the beaten egg and scatter the demerara sugar over the top.
Bake in the oven for 20 to 25 minutes until golden brown. Serve warm.
PS... To make Maple, Pecan and Chocolate Pastry Twirls, swap the sultanas for 100g dark or milk chocolate drops and use the grated zest of 1 orange instead of the ground cinnamon. Why not make half the quantity of each so you get the choice of both flavours for brunch?