Apple, Cinnamon and Pecan Nut Puff Pastry Rolls
1 Tbsp (15 ml) butter for frying
8 apples, peeled and grated
2 Tbsp (30 ml) sugar
squeeze of lemon juice
1-2 tsp (5-10 ml) ground cinnamon
2 Tbsp (30 ml) castor sugar
200 g pecan nuts, roughly chopped
2 x 400 g rolls of ready-made puff pastry
Lemon glaze
½ C (125 ml) icing sugar
squeeze of lemon juice
Type of dish
Oven bakes
Baking
Desserts
Snacks
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
special occassions
Simple recipes
Christmas
Cooking appliance
Oven
Combination Steam oven
Steam oven
Microwave combination oven
Bread, cakes and pastries
Hearty Food
Cakes & tarts
Flavour
Sweet
30-minute quick meals
Type of ingredient
Nuts
Recipe for
8 People
Temperate range
Warm
PreparationPastry Rolls
Preheat oven to 200 ºC.
Heat the butter in a frying pan and gently sauté the grated apple together with the sugar and lemon juice until soft (about 10 minutes). Remove and place into a sieve and apply pressure to the mixture with the back of a spoon to remove any excess liquid. Set aside and allow to cool.
Roll the puff pastry out onto a lightly floured surface about ½ cm in thickness. Evenly spread half of the cooled apple mixture across the entire base of the pastry. Sprinkle generously with ground cinnamon, 1 Tbsp castor sugar and 100 g of the chopped pecan nuts.
Roll tightly into a log and slice into 4 equal rounds. Repeat these steps with the remaining ingredients.
Place onto a lightly greased baking tray and bake in the oven for about 25-30 minutes or until risen, golden brown and cooked through.
Lemon Glaze
Mix x the icing sugar and lemon juice together – the consistency should be a a thin drizzle.
Once the cinnamon rolls are baked, remove from oven and place onto a baking tray to cool slightly. Drizzle with lemon glaze and serve warm or cold.
Baking time: 25 minutes
Preheat oven to 200 ºC.
Heat the butter in a frying pan and gently sauté the grated apple together with the sugar and lemon juice until soft (about 10 minutes). Remove and place into a sieve and apply pressure to the mixture with the back of a spoon to remove any excess liquid. Set aside and allow to cool.
Roll the puff pastry out onto a lightly floured surface about ½ cm in thickness. Evenly spread half of the cooled apple mixture across the entire base of the pastry. Sprinkle generously with ground cinnamon, 1 Tbsp castor sugar and 100 g of the chopped pecan nuts.
Roll tightly into a log and slice into 4 equal rounds. Repeat these steps with the remaining ingredients.
Place onto a lightly greased baking tray and bake in the oven for about 25-30 minutes or until risen, golden brown and cooked through.
Lemon Glaze
Mix x the icing sugar and lemon juice together – the consistency should be a a thin drizzle.
Once the cinnamon rolls are baked, remove from oven and place onto a baking tray to cool slightly. Drizzle with lemon glaze and serve warm or cold.
Baking time: 25 minutes