Saturday, April 13, 2013

Caramel Pecan Pastry Ring

Caramel Pecan Pastry Ring

175 g (6 oz) pecans or walnuts, finely chopped
115 g (4 oz) light soft brown sugar
25 g (1 oz) plain flour
1 egg
1/2 teaspoon vanilla extract
2 packets (240 g each) chilled fresh ready to bake dough for six croissants
1 large red-skinned eating apple such as Empire or Gala
3-4 tablespoons caramel or toffee-flavoured dessert sauce or maple syrup

Preheat oven to 190°C/375°F/Gas 5. Finely chop pecans using Food Chopper. In Classic Batter Bowl, combine pecans and sugar; mix well using Small Mix ‘N Scraper®. Set aside 40 g (11/2 oz) of pecan mixture. Add flour to remaining pecan mixture; mix well. Add egg and vanilla; mix until well blended. Set filling aside.

Unroll croissant dough; separate into 12 triangles. Arrange dough triangles in a circle on Classic Round Stone with wide ends of triangles overlapping in centre and pointed ends towards the outside (there should be about 13 cm (5 in) diameter opening in centre of baking stone). Using Baker’s Roller™ gently press edges of triangles where they meet together to seal. Spoon pecan filling evenly onto widest end of each dough triangle.

Cut apple in half using Utility Knife; remove core using Cook’s Corer™. Place apple halves on Cutting Board, cut-sides down. Using a rocking motion, crinkle cut each apple half crosswise into 5 mm (1/4 in) slices with Crinkle Cutter. Arrange apple slices over filling in a circular pattern. Sprinkle reserved pecan mixture evenly over apples. Bring outside points of pastry triangles up over filling. Tuck under wide ends of dough at centre of ring (filling should not be completely covered).

Bake 22-25 minutes, or until deep golden brown. Drizzle with dessert sauce using Adjustable Measuring Spoon. To serve, cut into slices using Pizza Cutter and serve using Mini-Serving Spatula.

Yield: Serves 12

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