Candied pecan twists difficult *** #75 

Makes 24 

Preparing time: 15 minutes 

Cooking time: 25 minutes 

Ingredients:

• 1 teaspoon egg white 
• 50 g pecan nuts 
• 1 tablespoon vanilla sugar 
• 5 tablespoons golden caster sugar 
• 375 g ready-made puff pastry
• plain flour, for dusting 

1. Whisk the egg white in a bowl to break it up 
2. Add the pecans and coat thinly in the egg white 
3. Sprinkle in the vanilla sugar, turning the nuts to coat, then spread out on a baking sheet lined with baking parchment 
4. Bake in a preheated oven, 160 C(325 F),Gas Mark 3,for about 5 minutes until beginning to colour 
5. Leave to cool, then finely chop 
6. Increase the oven temperature to 220 C(425 F),Gas Mark 7
7. Sprinkle 1 tablespoon of the caster sugar on the work area
8. Roll out the pastry on the surface to a 25 x 15 cm rectangle 
9. Sprinkle the pastry with another tablespoon of the sugar and roll in gently 
10. Halve the pastry and place one piece on top pf the other
11. Flatten slightly with the rolling pin and sprinkle with another tablespoon of the sugar and the chopped nuts
12. Roll out again to a 24 cm square, lightly flouring the work surface of the mixture is sticky 
13. Sprinkle with another tablespoon of the sugar and roll gently 
14.  Trim the edges, cut in half, then cut each half across into 2 cm wide strips
15. Twist each strip several times and place slightly apart on a large baking sheet lined with baking parchment 
16. Sprinkle the remaining sugar along each twist 
17. Bake  for about 20 minutes until puffer and golden 
18. Transfer to a wire rack to cool
19. Serve with Vanilla Cheesecake Dip, if  liked 

Recipe for Vanilla cheesecake dip

1. For vanilla cheesecake dip, to serve as an accompaniment, beat 200 g mascarpone cheese in a bowl to soften 
2. Then beat 1 teaspoon vanilla bean paste or extract
3. 2 tablespoons caster sugar and 4 tablespoons single cream 
4. Cover and chill until ready to serve.

Enjoy!