The other day I noticed some amazing looking, but not vegan, pecan Danish pastries in the supermarket and was overcome by a craving to have some for breakfast. This is what I came up with – vegan Danish pecan plaits. The pecans toasted in maple syrup are to die for – enjoy!
Ingredients (makes six plaits)
375g sheet of vegan puff pastry
5 fl oz maple syrup plus 3 tbsp for frying the pecans
300g pecans
80g soft or melted vegan butter
2 tbsp warm water
1tsp cinnamon
Method
Put 250g of the pecans, butter, water and maple syrup in a blender and blend to form a smooth paste.
Roll out the pastry sheet and cut into six equal rectangles.
Preheat the oven to 180 degrees C.
On the long side of each rectangle, cut a ‘fringe’ on each side, making four cuts on each long side. Leave a central strip in the middle of each rectangle.
Take a teaspoon and spread the pecan paste over the central strip of each rectangle, then fold the side strips into the centre of the rectangle.
Bake the pecan plaits in the oven for around 15 minutes until golden.
While the plaits are baking, fry the remaining pecans on a low heat in the 3 tbsp of maple syrup, stirring often so the syrup doesn’t harden.
Top the plaits with the fried pecans, sprinkle with the cinnamon and eat! They’re also delicious cold for breakfast or a snack the next day.
If you like these, try our Vegan Eggs Benedict for breakfast!