Maple and Pecan Pastry

Course: Breakfast Servings: 4

Prep time: 10 min Cook time: 15 -20 mins

Difficulty level: Easy/Moderate

VEGAN

Author: Jennifer Sargison



Looking for a breakfast pastry that delivers on flavour but is a healthier version? This one may be for you.

The filling is made with sweet medjool dates and maple syrup and are 100% free from processed sugar, only natural sugar from fruits. Add seasonal fruits and a plant based latte for a delicious breakfast treat.

These pastries are made super easy to make thanks to the ready made puff pasty. I used jusrol however, there are lots of supermarket own brands which are just as good and vegan too. Just check the labels.

It is an easy pastry recipe to make once you get the hang of it. To make things easier I’ve broken the recipe down into four steps to hopefully make it easier to follow.


Ingredients

1 packet ready rot roll puff pastry

20 medjool dates

4 tbsp smooth nut butter

1/4 cup plant milk (may need more or less depending on the size and quality of the dates)

Optional 2-4 tbsp maple syrup to create sweetness to suit your taste buds

Handful of pecan nuts, chopped


Method

  • Preheat the oven to 180C and remove the pasty from the fridge to allow it to get to room temperature

Step One - Make the filling

If your dates are not very soft then soak them in hot water for 5 minutes. After soaking, drain the water off and they’ll be great use.

  • Add the dates, nut butter and plant milk to a mini food processor and blend until smooth, You will need to scrape down the sides often and re-blend

  • Add more milk (1 tbsp at a time) if the mixture is not combining well, until you have a nice very thick and smooth consistency

NOTE: If you don’t have a food processor then simply mash the ingredients with a masher or fork until smooth, you won’t get it completely smooth but it will combine well and thicken up after a while.

  • Taste the mixture and add the maple syrup if needed

  • Add 3/4 of the chopped pecans to the date mixture and mix well

Step Two - Fill the pastry

  • Unwrap and unroll the pastry and cut into 4 rectangles

  • Add the filling to the middle of each of the pastry rectangles, in a log shape, keeping it well away from the sides so you have enough room to make the ‘plait’

Step Three - Make the ‘plait’ design

  • Cut slits in the sides of the pasty from the date mixture to the edge of the pastry

  • Starting at the end nearest to you begin to fold each slit of pasty over the middle alternating each slit so you form a ‘plait’

  • Repeat this with the other 3 pastries

There are many tutorials on YouTube if you need a visual instruction

Step Four - Bake

  • Brush the pastries with a little plant milk

  • Add the remaining pecans to the top of the pastries and lightly drizzle with a little maple syrup

  • Bake for around 15-20 minutes or until the pastry has puffed up and is nice and golden

  • Allow to cool slightly before topping with the remaining pecans and an optional dusting of icing sugar

  • Slice and enjoy with your favourite morning cuppa.


If you do make this then I hope you love it

Any thoughts or comments?

Leave a message below and I’ll get back to you

Big love, Jen x


*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)