Recipes // Maple, Pecan and Sultana Twirls

Ok so not my healthiest breakfast choice but mornings in the King house-hold are pretty crazy; If it's not yoga, it's personal training and if it's not either of those it's walking the dog which also happens on the days we are exercising, all before heading into the office by 8.30am (for him) and 9.30 am (for me.)

And really what is better than a warm pastry for breakfast?! These will be this weeks treat to ourselves, enjoyed with coffee, fruit and yogurt. 

Go on spoil yourselves - they are super easy.

Maple, Pecan and Sultana Twirls by Jo Pratt 

Makes 10, Takes 40 minutes

375g ready-rolled puff pastry (best you can buy, I think my sheets might have been in the freezer a little too long)

100g pecan nuts, chopped

100g sultanas

8 tablespoons maple syrup

2 teaspoons of ground cinnamon

1 egg, beaten

1 1/2 tablespoons of demerara sugar

Preheat oven to 200c. Line 10 holes of a twelve-hole muffin tin with 10-12cm square pieces of baking paper.

Cut the pastry widthways into ten strips, witch will be approximately 3cm wide.

Mix together the pecan nuts, sultanas, maple syrup and cinnamon. Spoon on top of the pastry strips and spread lightly. Roll each strip of pastry to form a coil (I found rolling way from myself the best) and sit in the muffin tin. Brush the top of the pastry and any edges you can see with the beaten egg and scatter the demerara sugar over the top.

Bake in the oven for 20-25mins until golden brown.

For a bigger sugar hit, you can swap the sultanas for 100g dark or milk chocolate drops and use the grated zest of one orange instead of the cinnamon - Yum.

Store in an air-tight container and warm before serving.

Enjoy!