Pecan fruit rolls
These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.
81,9744.8/5 for 13 ratings
Grade this recipe: Last modified on: September 11th 2018
For 6 rolls, you will need:
- 0
100 g pecan nuts - 1
50 g dried apricots - 2
70 g butter - 3
60 g caster sugar - 4
10 g Vanilla sugar - 5
50 g raisins - 6
200 g Puff or flaky pastry (pâte feuilletée) - 7
30 g beaten egg (optional) - 8
3 tablespoons rum (optional) - Total weight: 615 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 41 min. | 40 min. | 1 hour 21 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few hours.Step by step recipe
Stage 1 - 15 min.
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).
Stage 2 - 5 min.
Chop 50 g dried apricots.
You can soak them in 3 tablespoons rum or brandy beforehand, if you wish, but this is not essential.
You can soak them in 3 tablespoons rum or brandy beforehand, if you wish, but this is not essential.
Stage 3 - 5 min.
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.
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.
Stage 4 - 5 min.
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.
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.
Stage 5 - 5 min.
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.
Note: if your pastry comes with a sheet of cooking parchment, leave this under the pastry - it makes rolling out much easier.
Stage 6 - 5 min.
Spread the apricots, 50 g raisins and the roughly chopped pecan nuts over the pastry as evenly as possible.
Stage 7 - 3 min.
Roll up the pastry into a tight roll.
Stage 8 - 5 min.
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.
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.
Stage 9 - 5 min.
Stand the rolls in the moulds on top of the butter mixture.
Stage 10 - 25 min.
Bake for around 25 minutes, watching for colouration.
Stage 11 - 3 min.
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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,929 Kcal or 8,076 Kj | 27 gr | 212 gr | 192 gr |
| 96 % | 10 % | 20 % | 29 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 314 Kcal or 1,315 Kj | 4 gr | 35 gr | 31 gr |
| 16 % | 2 % | 3 % | 5 % |
| Per rolls | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 321 Kcal or 1,344 Kj | 4 gr | 35 gr | 32 gr |
| 16 % | 2 % | 3 % | 5 % |
How much will it cost?
- For 6 rolls : 4.93 €
- Per rolls : 0.82 €
Note : These prices are only approximate.
Source
Home made, based on a recipe by Ina Garten.More recipes?
This recipe uses (among others) | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Thin endive tart, Sicilian Epiphany Pie, Vol-au-vent cases, Nanou's tuna tart, ... All |
| Pecan nuts: You can check-out other recipes which use it, like for example: Traditional nutty choc-chip cookies, Brownies, Flaky brownie brioche, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Dipping bread with cheese, Caramelised apple pie, French toast "cordon bleu", Crêpes Suzette, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Tarte Normande, Muffin dough, Caramelized pear custard tart, Household cake (Gâteau de ménage), ... All |
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