Pecan fruit rolls

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).

Chop 50 g dried apricots.

You can soak them in 3 tablespoons rum or brandy beforehand, if you wish, but this is not essential.

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.

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.

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.

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

Roll up the pastry into a tight roll.

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.

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

Bake for around 25 minutes, watching for colouration.

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.