Easy Bakes

Pecan Pastries

This must be my first post in about a month! Unfortunately, I have been traveling pretty much every week for work for the past couple of months, which means any free time I do have I need to sort my life out, catch up with Chris or sleep. But finally, this weekend I felt I had time to do what I love best- bake!

I invited the girls around too for a catch up as I hadn’t seen them in a  while either. I chose to bake pecan pastries as we were having a homemade brunch which made for a perfect excuse to bake! Pecan pastries came out as the most popular choice, and I love anything which involves pecans.

The filling is different to the typical pecan pastries you buy in the supermarket but it’s still delicious and homemade which you can never beat! It’s made up of pecans, maple syrup, and brown sugar, combined together with some butter. They’re shaped to resemble pinwheels, again very different. I will try my best to explain how to get this shape.

Admittedly, I didn’t make the pastry. The first reason being I didn’t have enough time, and second (shamefully) is that I seriously struggle with puff pastry. I find it very difficult an admire anyone who can make it from scratch. One day I will decide to teach myself to ace pastry but the timing for that isn’t now!

Overall these are actually really quick and easy and perfect for a weekend breakfast/brunch. If you have family or friends round they’re a great way to impress without putting in too much effort or stress.

Recipe inspired by Good Food. (Makes 12)

Ingredients:

  • 1 Packet of Ready Made Puff Pastry
  • 150g Pecans
  • 85g Light Muscovado
  • 2 Tablespoons of Maple Syrup
  • 30g Softened Butter or Margarine
  • 1 Large Egg
  • 2 Tablespoons of Milk
  • 50g Apricot Jam
  • 2 Tablespoons of Lemon Juice
  • 150g Icing Sugar
  • 2 Tablespoons of Boiling Water

Method:

  1. Preheat the oven at 200 degrees and line 2 baking trays with Greaseproof Paper
  2. Flour a surface and rolling pin and roll out your pastry 35cm x 35cm
  3. Cut 12 equal squares out of the pastry and place on the baking trays.
  4. To make the filling whizz the pecans up in a food processor until fine. Add the sugar, maple syrup and butter and stir well until combined.
  5. Place roughly a heaped teaspoon of the pecan mixture into the middle of each pastry square
  6. Cut from the pecan mix in the middle to each corner of the pastry square, then make a small cut from the middle to the edge of the square so you are almost halving the triangles you have made. You should have 8 small triangles cut. (it is important you are cutting from the filling not the actual middle of the square so these triangles are still attached.
  7. Fold every other triangle into the middle so the pastry looks like below.
  8. Beat the egg and milk together in a bowl and brush this over the pastries, this can also be used to stick your corners together in the middle.
  9.  Bake in the oven for 15-20 mins until the pastry looks like its beginning to brown.
  10. Whilst the pastries are baking make the apricot glaze- in a saucepan over a low to medium heat melt together the jam and lemon juice with 2 tablespoons of water
  11. Whilst the pastries are still warm brush the glaze over them.
  12. When the pastries are fully cooled combine the icing sugar and boiling water together splash the icing over the pastries- I do this by getting a small amount on a spoon and quickly waving it up and down over the top of the pastries. It depends how much you want on them really!
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