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Date, Pecan & Orange Sweet Pastries
Date, Pecan & Orange Sweet Pastries
Pastry

Date, Pecan & Orange Sweet Pastries

2 hours 20 mins
30 mins
Moderate
6

Recipe by Annabel. Episode 8.

Keep my screen awake
  • Ingredients
  • Method

Ingredients

Puff Pastry

  • 250g plain flour
  • 5g salt
  • 25g melted butter
  • 125ml cold water
  • 250g cold butter

Date, Pecan & Orange Filling

  • 70g pecans
  • ½ cup whole pitted dates
  • 1 tbsp orange zest
  • 1 tbsp Chelsea Soft Brown Sugar
  • Pinch of salt
  • 1 egg & 1 egg yolk for egg wash

Maple Glaze

  • ½ cup Chelsea Maple Flavoured Syrup
  • 1 cup Chelsea Icing Sugar
  • Boiling Water

Chelsea Products in Recipe

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Icing Sugar

Icing Sugar

Icing sugar can also be...
Maple Flavoured Syrup

Maple Flavoured Syrup

Chelsea Maple Flavoured...
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Method

Preheat oven to 205°C. Puff Pastry
Use an electric mixer with a dough hook attached and place the flour and salt in the bowl and mix briefly. Then add the melted butter and gradually the water. Once all combined mix for a further 3 minutes. Don't overwork. Leave to rest in the fridge for 30 minutes.
Take the cold butter and beat into a rectangle that will fit within the dough and chill.
Date, Pecan & Orange Filling
While the dough is chilling, place the pecans, dates, orange zest, salt and Chelsea Soft Brown Sugar together in a food processor and whizz to combine to make the filling for the pastries.
Puff Pastry continued...  : Go back to the dough and roll out and place butter in the centre, folding the dough over it. Complete 3 turns and chill for another 30 minutes. Once dough is cold once again, complete another 2 turns and chill once more for 30 minutes. Roll out until 0.5 cm thick and using a ruler divide it in half and into 6 squares each. Fill your sweet pastries by putting just under a teaspoon of filling into the centre of each square and fold each corner into the middle. Really press down here and place a pecan down in the centre. Paint with egg wash then bake at 205°C for approx. 30 minutes until well browned.
Maple Glaze : Combine Chelsea Maple Flavoured Syrup and Chelsea Icing Sugar with enough water for slightly thicker than drizzling consistency.
Once the sweet pastries have cooled down a little pipe the glaze over.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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