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  • Serves 8
  • Makes 16
  • 20 minutes
  • Difficulty Easy
  • 5 Ingredients
May 3, 2017

60 Comments

These little Pecan Maple Bombs came to life when we had a little leftover puff pastry.  We took a peek in the cupboard and and look what happened! SO good with ice cream, cream or both!


Ingredients (serves 8 | makes 16 )

  • 2 sheets Frozen Puff Pastry
  • 1 tablespoon Brown Sugar
  • 2 tablespoons Butter
  • 2 tablespoons Chopped Pecans (nuts)
  • 2 tablespoons Maple Syrup

Method

  1. Mix sugar, butter and pecans and 1 tablespoon of the Maple Syrup together into a paste.
  2. Cut the puff pastry into 4cm x 4cm squares (roughly). Or use any off cuts of pastry you have left from another recipe.
  3. Place about 1/2 teaspoon of the sugar/nut mixture in the centre of the pastry square and just pinch it up into a little parcel. Repeat until finished. Place all pastry parcels onto a baking sheet leaving 4 - 5 cm between each parcel. Pop a few drops of maple syrup onto each of the parcels (just drizzle over the top).
  4. Bake in a moderate oven (175 - 185C) until golden brown. They will explode a little (like bombs) but this is fine - the sugar mixture may ooze out of the parcels but this will crisp up as soon as they are out of the oven.
  5. They are ready as soon as they are golden brown. Please be careful as the filling will be very hot for the first 5 minutes or so.
  6. Serve as is with a cuppa or add ice cream, cream or both!

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