Name: Pecan fruit rolls
Prep time: 41 min
Cook time: 40 min
Total time: 1 h 21 min
Yield: 6 rolls
Cuisine: French
Ingredients: 100 g pecan nuts; 50 g dried apricots; 70 g butter; 60 g caster sugar; 10 g vanilla sugar; 50 g raisins; 200 g puff or flaky pastry (pâte feuilletée); 30 g beaten egg; 3 tablespoons rum

Step-by-step recipe

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 6 - ⌛ 5 min.

Spread the apricots, 50 g raisins and the roughly chopped pecan nuts over the pastry as evenly as possible.

Step 7 - ⌛ 3 min.

Roll up the pastry into a tight roll.

Step 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.

Step 9 - ⌛ 5 min.

Stand the rolls in the moulds on top of the butter mixture.

Step 10 - ⌛ 25 min.

Bake for around 25 minutes, watching for colouration.

Step 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

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	36 g RDI=13 %	35 g RDI=48 %	471 kcal RDI=24 %	1,971 kJ RDI=24 %
Per rolls	3 g RDI=5 %	32 g RDI=12 %	31 g RDI=43 %	424 kcal RDI=21 %	1,774 kJ RDI=21 %
Whole recipe	20 g RDI=32 %	192 g RDI=73 %	187 g RDI=257 %	2,542 kcal RDI=127 %	10,644 kJ RDI=127 %