Pecan fruit rolls - Cooking-ez.com

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

Change these quantities to make: 2 rolls 3 rolls 6 rolls 12 rolls 18 rolls

Change measures: Metric

Metric weight Metric volumes

Preparation	Cooking	Start to finish
41 min.	40 min.	1 hour 21 min.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,911 Kcal or 8,001 Kj	25 gr	192 gr	192 gr
96 %	10 %	18 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
311 Kcal or 1,302 Kj	4 gr	31 gr	31 gr
16 %	2 %	3 %	5 %

Per rolls
Energetic value	Proteins	Carbohydrates	Fats
319 Kcal or 1,336 Kj	4 gr	32 gr	32 gr
16 %	2 %	3 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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: Beef Wellington, Epiphany galette, Sicilian Epiphany Pie, Chicken pie, Maroilles cheese quiche, ... 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: Beurre d'escargot, Rich hazelnut buttercream, Canadian apple crumble, Pesto crackers, Grandma Solange's biscuits, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Blackberry and almond fondant tart, Almond tuiles, Basic cake batter - the French way, Buckwheat almond biscuits, ... All

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