Maple, Pecan and Sultana Pastry Twirls

Maple, Pecan and Sultana Pastry Twirls

There’s only one thing that beats having pastries in the morning and that’s making them yourself.

Makes 10
Takes 15 minutes to make, plus 20-25 minutes cooking time

  • 375g ready rolled puff pastry
  • 100g pecan nuts, chopped
  • 100g sultanas
  • 8 tbsp maple syrup
  • 2 tsp ground cinnamon
  • 1 egg, beaten
  • 1½ tbsp demerara sugar

You will also need:

  • 10 pieces of baking paper approximately 10-12cm square or 10 non-stick paper muffin cases
  • 12 cut bun/muffin tin
  1. Pre-heat the oven to 200C/180C fan ovens/gas 6
  2. Cut the pastry widthways into 10 strips, which will be approximately 3cm wide.
  3. Mix together the pecan nuts, sultanas, maple syrup and cinnamon. Spoon and spread lightly on top of the pasty strips. Roll each strip of pastry to form a coil and sit in the bun/muffin tin, with each hole lined with the baking paper or paper cases. Brush the top of the pastry and any edges you can see, with the beaten egg and scatter over the top with the demerara sugar.
  4. Place in the oven for 20-25 minutes until golden brown. Serve warm.

PS…
To make Maple, Pecan and Chocolate Pastries 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.

Credits

‘In The Mood For Entertaining’ by Jo Pratt. Published by Michael Joseph, £20.