Ingredients
1 packet (280g) Jus-Rol gluten free puff pastry
75g pecans
40g light muscovado sugar
1 Tsp maple syrup
15g butter, softened
1 egg, beaten
25g apricot jam
1tsp lemon juice
1Tsp boiling water
Method
Preheat the oven to 200C. Line a baking sheet with parchment, or a silicone liner.
Cut the pastry into 6 rectangles. Place the filling along the centre of each rectangle. Cut strips on the diagonal either side of the filling.Fold the strips towards the middle, alternating right then left, to create the plait. Tuck the ends under or cut them off.
Bush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown.
Whilst the pastries aer cooking, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze.
1 packet (280g) Jus-Rol gluten free puff pastry
75g pecans
40g light muscovado sugar
1 Tsp maple syrup
15g butter, softened
1 egg, beaten
25g apricot jam
1tsp lemon juice
1Tsp boiling water
Method
Preheat the oven to 200C. Line a baking sheet with parchment, or a silicone liner.
Cut the pastry into 6 rectangles. Place the filling along the centre of each rectangle. Cut strips on the diagonal either side of the filling.Fold the strips towards the middle, alternating right then left, to create the plait. Tuck the ends under or cut them off.
Bush each pastry with egg wash and bake for 15–20 minutes, or until the pastry is crisp and golden-brown.
Whilst the pastries aer cooking, combine the apricot jam and lemon juice with 2 tablespoons water in a small saucepan. Slowly heat the mixture, stirring gently, until runny. Pass through a sieve and set aside. While the pastries are still warm brush them with the apricot glaze.
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