Sticky caramel pecan Danish pastries

Now, it wouldn’t be strictly correct to say that these were the result of a happy accident, but they were neither what I intended to make, nor did they turn out exactly how I expected them to. But that’s good, as were these – really good. The other half of the Danish pastry recipe I had made for my tarte tatin was calling to me from the depths of the freezer. I knew I wanted to use it up, and soon, and I had a vague idea that I wanted to make cinnamon rolls, of sorts, those spirals of pastry with a buttery cinnamon filling that go so well with an afternoon latte. So with this in mind, I first flicked through the ‘yeast’ section of Nigella Lawson’s How To Be a Domestic Goddess, from whence the original Danish pastry came, and these are heavily influenced by the Schnecken therein, combined with a few ideas from a quick Google of Cinnamon Roll. Finally, I had an idea in my head of what I wanted to end up with, including some pecan nuts for crunch.

You’ll notice there’s no cinnamon in either the name of these, or the recipe below. I absent mindedly forgot to include it when I first made these, intending to include it in the sugar and nut filling, and now I don’t want to change these, to take anything away from their, to my mind, sticky, buttery perfection. I was expecting a runnier caramel topping, but the result here was a rather pleasing hard caramel. Not teeth-shatteringly so, but crunchy nonetheless, and sticky too, which works really well with the soft, almost melting pastry beneath.

1/2 portion of this Danish pastry, thawed if previously frozen

For the caramel

125g unsalted butter, at room temperature

2 tablespoons demerara sugar

7 tablespoons golden syrup

50g pecans

For the filling

25g butter

50g caster sugar

50g demerara sugar

50g pecans

Preheat the oven to 180C / 160C fan. First make what is going to become the sticky caramel topping. Beat the butter, preferably with the aid of machinery, until soft, light and airy. Beat in the sugar and golden syrup. Roughly chop the pecans into large pieces. Divide the butter mixture between the cups of a 12 hole muffin tin, and drop a couple of pecan pieces onto the top of the mixture in each.

Next, make the filling for the pastries. Melt the 25g butter and leave to one side. Blitz the pecans into a sandy rubble, and mix together with the two types of sugar.

On a well floured surface (and see the introduction to the Danish pastry post), roll out the dough into a rectangle around 50cm by 30cm, with the long edge facing you. Brush the surface of the pastry with the melted butter, and then sprinkle over the nutty-sugar filling, going right up to the edges. Now you want to roll up the pastry, rolling up the long edge, away from you, pressing down firmly enough so you end up with a not squashed but tightly rolled sausage. Slice this into 12 pieces, and pop a piece, cut side up, into each cup of the muffin tin, pushing it down a little into the butter and nuts. Put to one side for around 20 minutes or so, to let the rolls rise a little. Bake in the preheated oven for 20-25 minutes, until golden. Meanwhile, line a baking tray, larger than the muffin tin, with foil or baking parchment.

Once the pastries are out of the oven, place the upside-down, parchment or foil lined tray over the muffin tin. Using oven gloves and a balance of caution and bravery, turn the whole thing upside-down, so that the muffin tin is now at the top of the pile, bottom up. Carefully lift off the muffin tin, leaving the rolls, now with their caramel-nut tops, on the lined tray. Spoon any nuts or caramel left in the muffin tin back over the rolls. Let them cool slightly, if you can manage it.

Makes 12.

Advertisements

2 Comments on “Sticky caramel pecan Danish pastries”

  1. Sue Davie says:

    I tried these and they were sooo good! I had tried making the pastry before but thought it had gone wrong, so the post on making the pastry was really helpful too. Definitely worth doing.

  2. Ali Smith says:

    Just had to try these an they were everything you said. Recommended!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s