Ingredients

165g butter straight from the refrigerator
2 tsp. xanthan gum
½ tsp. fine salt
75g cold water
1 ½ tsp. lemon juice
A small amount of flour mix for dusting

Filling

100g oven roasted pecans
90g maple syrup
½ tsp. cinnamon
40g dark muscovado sugar
20g butter or cream cheese.

Finishing

Chopped pecans
Drizzle maple syrup
Icing sugar
A beaten egg white to glaze

 

Additional Equipment

Cling film

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Method

1. Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 50g of the butter, rub into the mix until the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.

2. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 minutes in the fridge or 15 – 20 minutes in the freezer.

3. Dust the work surface with mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12 cm width x 30cm length.  Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quick rough!

4. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling and chill for 30 minutes or freeze for 15 – 20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. But only roll pastry in one direction. After the 4th chill commence assembly.

5. Pre-heat your oven 200°C / 180°C fan/ gas Mark 6.

6. Melt the filling ingredient butter, add the muscovado sugar, maple syrup and cinnamon and the oven toasted pecans, blend together in a food processor to form a paste.

7. Roll the pastry out to 30cm x 36cm. Divide the pastry into two lengths of 15cm  x 36cm. Cut each length in half width.

8. Spoon the filling mixture in the middle of the strips of pastry and smooth out. 

9. Using a sharp knife cut 6 diagonal strips of about 4cm from the outside to the inside leaving the uncut 5cm strip in the middle.

10. Fold the top and bottom edges and comers into the centre of the pastry. Overlap the strips to form a plant effect, making four pastries.

11. Return to the fridge to chill for 20 minutes.

12. Brush the tops of the pastries with some egg white and sprinkle with chopped pecans. 

13. Bake in your pre-heated oven for 20-25 minutes until golden brown.

14. When baked drizzle with some maple syrup and a sprinkle of icing sugar.


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