Pecan fruit rolls
These pecan nut and dried fruit rolls, wrapped in golden caramelized puff pastry, are really delicious.
106 K 4.8/5 (13 reviews)
1 hour 25 min.
Easy
12 rolls
9 IngredientsLast modified on: September 11th 2018
For 12 rolls, you will need:
- 1
200 g pecan nuts - 2
100 g dried apricots - 3
140 g butter - 4
120 g caster sugar - 5
20 g Vanilla sugar - 6
100 g raisins - 7
400 g Puff or flaky pastry (pâte feuilletée) - 8
60 g beaten egg (optional) - 9
6 tablespoons rum (optional) - Total weight: 1,080 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 40 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 15 min.
Begin by toasting 200 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 100 g dried apricots.
You can soak them in 6 tablespoons rum or brandy beforehand, if you wish, but this is not essential.
You can soak them in 6 tablespoons rum or brandy beforehand, if you wish, but this is not essential.
Stage 3 - 5 min.
Put 140 g butter, 120 g caster sugar and 20 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, 100 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.
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 | 230 RDI=90 % | 1,850 RDI=180 % | 1,630 RDI=250 % | 5,530 RDI=280 % | 23,150 RDI: 280 % |
| 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 % |
How much will it cost?
- For 12 rolls : 7.95 €
- Per rolls : 0.70 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Saint Honoré cake, Icelandic-style fish and vegetable pie, Puits d'amour, Comtoise tart for Seàn, Thin cherry tomato and pesto tart, ... See them all 71
Pecan nuts
Like these other recipes: Traditional nutty choc-chip cookies, Brownies, Flaky brownie brioche, ... See them all 3
Butter
Like these other recipes: Filo leeks and cheese tart, Coconut tuiles, Scrambled eggs with butter-fried bread and fresh spinach, Puff or flaky pastry (pâte feuilletée), Moist cereal bars, ... See them all 450
Caster sugar
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Génoise (Genoa sponge), Double raspberry tartlets, Fruit paste : Blackcurrant, Piedmont pyramids, ... See them all 352
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