Pecan twists

    1 hour 50 min

    This is an alternative to a pecan plait from the supermarket. I make the puff pastry myself. Both times I made these they were a treat that my mum took to work for breakfast or snack.

    10 people made this

    Makes: 8 -10 twists

    • For the puff pastry
    • 200g plain flour
    • 1 pinch salt
    • 150g butter
    • 100ml cold water
    • 1 teaspoon lemon juice
    • For the filling
    • 100g pecans
    • 3 to 4 tablespoons dark brown soft sugar
    • 25g butter
    • 6 tablespoons honey or maple syrup
    • 1 teaspoon vanilla extract
    • 1 pinch salt
    • 1 pinch allspice, to taste
    • For the assembly
    • butter for spreading
    • icing or caster sugar
    • 1 egg, lightly beaten

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

    1. For the puff pastry sieve flour and salt into a mixing bowl.
    2. Chop the butter into smaller cubes and stir into the flour. Do not cream or allow the butter to soften.
    3. Mix water and and lemon juice. Add this to the flour/butter mixture a little at a time until a soft dough is formed (more water may be needed). There should be visible lumps of butter in the dough.
    4. Flour a worktop and roll the dough to a rectangle.
    5. Once rolled out fold into thirds and press each end with the rolling pin before re-rolling into a rectangle. Repeat this so that it has been folded into thirds at least 3 times.
    6. Fold into thirds one last time and wrap in cling film or a food bag and leave to rest in the fridge or freezer until hardened.
    7. Now make the filling. Set the oven to 200 C / Gas 6 and toast the pecans gently for 3 to 7 minutes.
    8. In a food processor or with a sharp knife finely chop the pecans to breadcrumbs or slightly more coarse if you desire an added crunch.
    9. Add to a mixing bowl and stir in the brown sugar, honey, vanilla extract, salt and allspice until well combined.
    10. Cream the 25g butter into the mixture. Put aside.
    11. To assemble: Remove the pastry from the fridge and roll into a rectangle slightly bigger than an A4 price of paper. Make sure all the edges are neat and trim if necessary.
    12. Cut the pastry in half width-ways and spread one half lightly with butter and sprinkle with icing or caster sugar. Spread the filling out over that half, you will not need all the filling. Leave a small space of pastry without filling on the two longest sides and brush these with beaten egg.
    13. Take the other half and place on top of the filling.
    14. Cut width-ways into 8 to 10 slices approximately 2.5cm (1 in) wide.
    15. Take each individual slice with one end in your left hand and the other in your right. Twist both hands at the same time in the opposite direction until a twist is formed. Repeat until all slices are twists.
    16. Grease and line and baking tray and transfer the twists to it. Brush each twist with beaten egg.
    17. Bake until golden brown and crispy, 15 to 20 minutes. Leave on a wire rack to cool.


    To simplify this recipe, use ready rolled puff pastry from the supermarket.

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