Pecan fruit rolls

Step by step recipe:

  1. 15 min.Pecan fruit rolls  : Photo of step #1
    Begin by toasting 100 g pecan nuts: spread them out on a baking sheet and put in the oven for 15 minutes at 180°C (360°F).
  2. 5 min.Pecan fruit rolls  : Photo of step #2
    Chop 50 g dried apricots.

    You can soak them in 3 tablespoons rum or brandy beforehand, if you wish, but this is not essential.
  3. 5 min.Pecan fruit rolls  : Photo of step #3
    Put 70 g butter, 60 g caster sugar and 10 g Vanilla sugar into a food processor bowl.

    Start on low speed and mix just until homogeneous (about 3 or 4 minutes).

    You can also add a spoonful of rum if you wish.
  4. 5 min.Pecan fruit rolls  : Photo of step #4
    Preheat the oven to 220°C (430°F).

    Choose a tin or tray of moulds for small cakes (muffin type), preferably in silicon. Place 1 teaspoonful of the butter and sugar mixture in the bottom of each mould and add a few pieces of pecan nut.
  5. 5 min.Pecan fruit rolls  : Photo of step #5
    Roll out the puff pastry into a rectangle, then spread all over with the remaining butter and sugar mixture.

    Note: if your pastry comes with a sheet of cooking parchment, leave this under the pastry - it makes rolling out much easier.
  6. 5 min.Pecan fruit rolls  : Photo of step #6
    Spread the apricots, 50 g raisins and the roughly chopped pecan nuts over the pastry as evenly as possible.
  7. 3 min.Pecan fruit rolls  : Photo of step #7
    Roll up the pastry into a tight roll.
  8. 5 min.Pecan fruit rolls  : Photo of step #8
    You can glaze the roll if you wish, but this is not essential.

    Cut the roll into six equal sections of around 2-3 cm (1-1.2 inches) long.

    You can trim off the rough ends of the roll and cook these separately on a baking sheet.
  9. 5 min.Pecan fruit rolls  : Photo of step #9
    Stand the rolls in the moulds on top of the butter mixture.
  10. 25 min.Pecan fruit rolls  : Photo of step #10
    Bake for around 25 minutes, watching for colouration.
  11. 3 min.Pecan fruit rolls  : Photo of step #11
    Remove from the oven and turn out immediately while still hot onto a sheet of cooking parchment.

    Leave to cool slightly or completely on a wire rack. Serve warm if possible, on their own or with a little Chantilly (whipped cream) or real custard.

Remarks:

If you are not using a silicon mould, be sure to turn the rolls out as soon as you remove them from the oven, otherwise the caramel will harden and they will stick. They are then impossible to remove without breaking.

Source:

Home made, based on a recipe by Ina Garten.

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