Ingredients

The following ingredients have 4 Servings
  • 1 Sheet Puff Pastry (, thawed (see note 1))
  • 4 tablespoons Brown Sugar
  • ½ stick Unsalted Butter (, melted (55 grams))
  • 2 tablespoons Maple Syrup
  • ½ cup Pecans (, finely chopped (55 grams))
  • Powdered Sugar (for Dusting (optional))

Instruction

  • First, prepare the filling by combining the butter, maple syrup and finely chopped pecans. Put this into the freezer for 10 minutes or until the butter has solidified a bit (does not have to be stone-hard, just not dripping).
  • Now, unfold the puff pastry and place it onto a floured worktop. Roll it out gently, don’t press down too much. Cut it into equal-sized rectangles.
  • Spoon about 2 teaspoons of the filling onto the right side each pastry rectangle, leaving the edges free from the filling. Take the left side and fold it over the filling. With a fork, crimp the pastry edges to seal them. Pierce each pie with a fork.
  • Cook in 2 batches in a preheated air fryer at 375°F (190°C) for 7 minutes or until puffed and golden brown.
  • When cooled down, dust them with powdered sugar (optional).