Canadian

Ingredients for 1 servings:

• 3 rolls of dough from the refrigerated section
• 200 g pecans
• 15 tbsp maple syrup
• 5 tbsp sugar
• 1 ½ tbsp cream cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Pecan & Maple Danish, makes 12 pieces

Roast 150g of the pecans on a baking sheet lined with baking paper at 150°C (top/bottom heat) for about 10 minutes. Remove the nuts and continue preheating the oven to 200°C. Grind the nuts very finely using a blender or a food processor. Mix the nuts, maple syrup, sugar, and cream cheese until a thick, smooth paste forms. Prepare the puff pastry. To do this, divide each roll into 4 pieces. These resulting rectangles (landscape format) are then divided into three sections. Make four diagonal cuts on the right and left sides, and a heaped tablespoon of the mixed paste is placed on the middle section. The side strips are then placed alternately on the right and left sides (braided). Press down lightly on the top and bottom sides. Brush with a little maple syrup, halve or quarter the remaining pecans, and spread on top. Line two baking sheets with parchment paper and bake 6 Canadian cookies each at 200°C (allow them to rise slightly) for about 20 minutes, until lightly browned. Let them cool slightly before removing from the baking sheet.