Pecan and maple pastries

Pecan and maple pastries

By
From
How to Cook Bread
Makes
8
Photographer
Peter Cassidy

These pastries have a delicious, almost fudgy nut sugar filling. For a decorative finish, drizzle the cooled pastries with glacé icing and sprinkle with chopped toasted pecans.

Ingredients

Quantity Ingredient
1 quantity Croissant dough

For the filling

Quantity Ingredient
85g butter, softened
85g soft dark brown sugar
1-2 tablespoons maple syrup
50g pecan nuts

For the glaze

Quantity Ingredient
1 egg

Method

  1. Have the croissant dough ready, chilling it in the fridge for 10–15 minutes, or until it is firm and easy to work with.
  2. For the filling, put the butter in a bowl and beat in the sugar and maple syrup, using a wooden spoon. Coarsely chop the pecan nuts and add them to the butter mixture. Place the filling in a piping bag fitted with a large plain nozzle big enough for the pecan pieces to go through. Alternatively, shape the filling into a log about 10cm in diameter and 16cm long on a piece of cling film, wrap with the cling film and chill until firm.
  3. Roll out the dough to a 5mm thickness and cut into 12 x 8cm rectangles. Score a line, just deep enough to leave a mark but without cutting through the dough, 4cm in from each short side of the rectangles, to mark the rectangle into 3 equal sections.
  4. Make parallel cuts, right through the dough, on a slight diagonal and about 1cm apart, along the outer sections of each square, abutting against the marks previously made and making sure the cuts reach the line you have marked but no further. The squares should now have what looks like the teeth of a comb on either side of an uncut central piece of dough.
  5. Pipe the pecan butter down the middle of each square between the 2 rows of cuts, or cut the chilled butter into eight 10 x 2cm lengths and place a piece down the middle of the pastry between the 2 rows of cuts. Beat the egg in a small bowl using a fork and sieve it.
  6. Working on one square at a time, carefully separate the ‘teeth’ on either sides of the filling and fold the strips of pastry from alternate sides over the top of the pecan butter to form a plaited lattice on the top. Ensure the lattice is fairly tight over the filling and seal each 'overlap' by brushing on a little of the beaten egg.
  7. Place the pastries on a baking sheet, spacing them well apart to allow for rising. Cover with lightly oiled cling film and leave to prove in a cool place for 50–80 minutes until doubled in size. Meanwhile, heat the oven to 220°C.
  8. Carefully brush a little beaten egg over the proved pastries to glaze. Bake in the oven for 8–10 minutes, then lower the oven setting to 190°C and cook for a further 15–20 minutes until deep golden brown. Transfer to a wire rack and leave to cool completely.
Tags:
bread
Leiths
baking
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