Makes approximately 8 – 12 pastries.
For the Maple & Pecan Filling
- 150g pecans
- 30g unsalted butter (softened)
- 45g dark muscovado sugar
- 45g light brown sugar
- 2 tbsp pure Canadian maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- pinch of salt
- 375g ready rolled all butter puff pastry (x2)
For the Apricot Glaze
- 80g apricot jam
- 1 tbsp water
For the Icing
- 50g icing sugar
- 2 tsp milk
- 1/4 tsp vanilla extract or maple syrup
- Toast the pecans for a few minutes until they become aromatic. (You can do this in either a pan on the stove or on a baking sheet in the oven).
- Once the pecans have cooled, pulse in a food processor or use a knife until roughly chopped.
- Cream the butter, sugars, maple syrup, vanilla extract, ground cinnamon and salt.
- Fold in the chopped pecans to the mixture until well combined.
- Unroll your all butter puff pastry, cut and divide into six equal pieces.
- Take one of the cut puff pastry pieces and spoon 2 – 3 teaspoons of the pecan filling in the centre.
- Using a sharp knife cut at a diagonal angle on either side of the pastry, fold the strips alternately towards the middle to create a plait. Be sure to tuck in the ends and pinch together at the top and bottom of the pastry to prevent the filling spilling out during baking.
- Repeat with the remaining pieces of puff pastry and filling.
- Transfer into the fridge and chill for 10 – 15 minutes.
- Whilst the pastries are chilling, preheat your oven to 220°C.
- Brush the pastries with egg wash or some melted butter prior to baking in the oven.
- Bake for 10 – 12 minutes until golden brown.
- For the apricot glaze: Add the apricot jam and water into a pan and gently simmer for approximately 5 minutes until thickened and syrupy like a glaze.
- Brush the tops of the warm pastries with the apricot glaze to give a shiny finish.
- For the icing: Combine the icing sugar, milk and vanilla extract or maple syrup using a whisk until lump-free and smooth.
- Drizzle the pastries with the icing generously.
- Garnish with either whole or chopped pecans and enjoy!
- If any pecan filling remains, it can be frozen for up to a month or kept in the refrigerator for up to a week to enjoy at a later occasion.
- If you would like a neater or more professional finish, then feel free to use a knife and cut on all four sides of the store-bought puff pastry pieces.
- Be sure to check the manufacturer’s instructions for the puff pastry roll to ensure that they no not include any vital information to achieve best results (such as baking temperature).
- If using a jam that includes chunky pieces of apricot, feel free to sieve the glaze mixture prior to brushing on to the pastries to achieve a smooth finish.
- Using a Grade 2 maple syrup will provide a deeper and more robust maple taste.