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
18 rolls
9 IngredientsLast modified on: September 11th 2018
For 18 rolls, you will need:
- 1
300 ml pecan nuts - 2
150 ml dried apricots - 3
217 ml butter - 4
180 ml caster sugar - 5
30 ml Vanilla sugar - 6
150 ml raisins - 7
600 ml Puff or flaky pastry (pâte feuilletée) - 8
90 ml beaten egg (optional) - 9
9 tablespoons rum (optional)
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
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Begin by toasting 300 ml 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 150 ml dried apricots.
You can soak them in 9 tablespoons rum or brandy beforehand, if you wish, but this is not essential.
You can soak them in 9 tablespoons rum or brandy beforehand, if you wish, but this is not essential.
Stage 3 - 5 min.
Put 217 ml butter, 180 ml caster sugar and 30 ml 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, 150 ml 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 | 350 RDI=140 % | 2,780 RDI=260 % | 2,440 RDI=370 % | 8,300 RDI=420 % | 34,730 RDI: 420 % |
| 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 18 rolls : 11.90 €
- Per rolls : 0.70 €
Change currency: 
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: Tomato feuilleté with pesto, Cochelin d'Evreux, Courgette tart with mint, Langoustine and leek tarts, Shallot confit tart, ... See them all 71
Pecan nuts
Like these other recipes: Brownies, Flaky brownie brioche, Traditional nutty choc-chip cookies, ... See them all 3
Butter
Like these other recipes: Naan, Spaghetti with mussels and basil, Morel risotto with Vin Jaune and Mont d'Or, Apple and almond gratin, Sauce Normande (for fish), ... See them all 450
Caster sugar
Like these other recipes: Lemon and grated apple tart, Apricot jelly, Butter cream, Chaud-froid of grapefruit, pineapple and lime custard , Sicilian Epiphany Pie, ... See them all 352
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011526 K4.6 1 hour 35 min.
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.September 18th 2011172 K4.2 2 hours 45 min.
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.March 24th 2013115 K4.3 2 hours 35 min.
Tea and white chocolate biscuits
This recipe combines the flavours of tea and chocolate. The tea is added to the dough in two forms: powder and liquid. The biscuits are dipped in white chocolate.September 11th 2018136 K4.8 4 hours 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.