Pecan Puff Pastry Pockets

Ingredients for 1 servings:

• 400 g puff pastry, homemade or from the refrigerated section
• 120 g marzipan paste
• 120 ml maple syrup
• 100 g apricot jam
• 1 tbsp lemon juice, freshly squeezed
• 6 tbsp powdered sugar
• 100 g pecans, coarsely chopped
• 2 tbsp butter or margarine for spreading

Instructions

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

Sweet dream with a fresh kick!

Preheat the oven to 170°C (top/bottom heat). Then toast the pecans for about 10-15 minutes. Allow to cool completely and then roughly chop with a knife. Roll out the puff pastry. Mix the maple syrup with the marzipan and spread this mixture in the middle of the dough about 3-4 cm wide. Make 4 cm deep cuts in the dough on both sides at 1-2 cm intervals and place them crosswise towards the middle. It also looks great if you cut the strips diagonally or use a pastry wheel. Cut the resulting braid into equal pieces and brush them with butter. Bake at 190°C (top/bottom heat or 180°C fan-assisted) for 15 minutes until golden. Place a suitable bowl of water in the oven while baking so that the dough rises nicely. Make a glaze from powdered sugar and lemon juice. Heat the jam while it is still hot and spread it on the pieces. Sprinkle the nuts on top and, once cooled, decorate with the lemon glaze.