Pecan Danish

25. Jun, 2018

My cheats version of Pecan Danish!


2x400g rolls puff pastry (store bought), 30g butter, 50g dark brown sugar (muscavado), 50g light brown sugar, 2 tablespoons golden syrup, 1 teaspoon vanilla essence, 1 teaspoon ground cinnamon, 200g finely chopped pecans, 2 tablespoons apricot jam, 1 cup icing sugar.

Whisk together the butter, sugar, golden syrup, essence and cinnamon. Add 150g of the chopped pecans to the mixture and stir well. Reserve 50g of the pecans for later. Cut each pastry into 8 rectangles giving you 16 pieces in total. Spread some of the mixture down the length of the rectangle, slit the pastry on both sides and "plait" the pastry over the mixture. Brush the top with melted butter and bake at 200degrees celsius until the pastry is puffed and golden brown. Allow the pastry to cool, then brush the top with melted jam and sprinkle over the remaining pecans. Add a little water to the icing sugar and mix well until smooth. Drizzle the icing over the danish. Enjoy!