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Pecan fruit rolls

These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.

112 K 4.8/5 (13 reviews)

1 hour 25 min. difficulté

Easy

3.95 €

6 rolls

9 Ingredients

Last modified on: September 11^th 2018

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For 6 rolls, you will need:

1 100 g pecan nuts
2 50 g dried apricots
3 70 g butter
4 60 g caster sugar
5 10 g vanilla sugar
6 50 g raisins
7 200 g puff or flaky pastry (pâte feuilletée)
8 30 g beaten egg (optional)
9 3 tablespoons rum (optional)
Total weight: 540 grams

Change these quantities to make:

2 rolls 3 rolls 6 rolls 12 rolls 18 rolls

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 45 min.

Cooking: 40 min.

All in all: 1 hour 25 min.

When should you start or finish this recipe?

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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.

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.

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.

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.

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.

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.

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.

Keeping: A few hours.

Source: Home made, based on a recipe by Ina Garten.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	120 RDI=50 %	930 RDI=90 %	810 RDI=120 %	2,770 RDI=140 %	11,580 RDI: 140 %
Per 100 g	20 RDI=8 %	170 RDI=20 %	150 RDI=20 %	510 RDI=30 %	2,140 RDI: 30 %
Per rolls	20 RDI=8 %	150 RDI=20 %	140 RDI=20 %	460 RDI=20 %	1,930 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, Milk, Sulfites, Gluten, egg

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