Sunday, 3 January 2016
Pecan Cinnamon Twists
We gathered the following ingredients -
35g dark brown sugar
25g pecans, shelled
1/2 teaspoon ground cinnamon
1 egg, beaten
200g puff pastry (rolled out to 20 x 25 cm sheet) (we used Silly Yak gluten free which we'd finally tracked down in the chiller cabinet at Tesco)
To start, we combined first three ingredients in a the small hand blender bowl and blitzed till finely and combined.
Next the puff pastry was rolled out. We used silicone sheets and lots of flour to make sure the pastry was thin and didn't stick (too much).
Once rolled out, the pastry sheet was brushed with the beated egg and then the sugar/nut mix was spread over it.
Using a pizza cutter, we cut the sheet into strips which were then twisted and placed on a chilled, non-stick, baking sheet. We made sure to push the ends down in the hope this would stop the twists from straightening during baking.
We placed each finished sheet in the fridge to keep the twists chilled.
The twists were then baked in a hot (180ºC fan) oven for 12-15 minutes until golden (this time will vary depending on how thick you made your twists)
Cooling the twists for 5 minutes on the baking sheet, they were then transferred to a rack to fully cool.