Say hello to my gluten free maple pecan plait danish recipe! It's dairy free too and a doddle to make with gluten free Jus-Rol puff pastry.
Preheat your oven to 170C and get your pastry out of the packet flat (it's already rolled out!)
To make your filling, firstly blend 100g of your pecans in a food processor / blender till they are quite fine.
Pop the pecans in a bowl and then add your sugar, maple syrup and melted margarine/butter. Mix together and your filling is done!
Take your gf Jus-Rol pastry and cut it into four even sections, now ready to fill.
Put your filling in a line down the centre of your gluten free puff pastry. The filling should ideally be quite flat and less than half a cm. Be careful not to overfill them - a little goes a long way!
Cut lines down both sides of the puff pastry, making sure there is an equal amount of cuts on both sides. Also make sure the cuts are directly opposite each other.
Starting at the top, fold each pastry flap down in a diagonal direction, alternating each side as you go. Make sure they overlap each other nicely.
Once you're done, it should look a little like this.
Then, cut your incredibly long gluten free maple pecan plait into three sections. This will make three mini ones.
Place onto a baking sheet and give each mini plait a little egg wash with a brush.
Pop in the oven for about 10-12 minutes or until a little golden brown. If you bake them too long, the pastry can become hard, so keep an eye on them!
Finish by sprinkling a few extra crushed pecan pieces on top. You might also like to pour a little extra maple syrup or even make a glacé icing to drizzle over the top.
They are best eaten soon after baking, warm or cold. If you are eating them later on or the next day then I like to refresh mine in the microwave or oven :) Enjoy!