Quebecois Maple Pecan Twists

Ingredients

In this Quebecois adaptation, the traditional Dutch Krakeling is transformed into a Quebecois Maple Pecan Twist. The original recipe is modified by incorporating maple syrup, a staple ingredient in Quebec's cuisine, and using pecans instead of almonds for the filling. These changes infuse the pastry with the distinct flavors of Quebec and create a unique twist on the classic Dutch treat. We alse have the original recipe for Krakeling, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/2 cup (60g) finely chopped pecans 1/2 cup (60g) finely chopped pecans
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Maple syrup, for brushing (optional) Maple syrup, for brushing (optional)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 22g, 8g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Drizzle in the maple syrup and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, mix together the brown sugar, finely chopped pecans, and a tablespoon of maple syrup to create the filling.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle approximately 1/4 inch thick.
6. 6.
   Spread the pecan filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, tightly roll the dough into a log.
8. 8.
   Using a sharp knife, cut the log into 1-inch wide slices.
9. 9.
   Place the slices onto the prepared baking sheet, leaving some space between each twist.
10. 10.
    Brush the twists with beaten egg wash.
11. 11.
    Bake for 15-20 minutes, or until the twists are golden brown and cooked through.
12. 12.
    Optional: Brush the warm twists with maple syrup for added sweetness and shine.
13. 13.
    Allow the twists to cool slightly before serving.

Treat your ingredients with care...

• Pecans — Make sure to finely chop the pecans to ensure an even distribution of flavor throughout the filling.

Tips & Tricks

• For an extra maple flavor, brush the twists with maple syrup before baking.
• Serve the twists warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• If pecans are not available, you can substitute them with walnuts or almonds for a different flavor profile.
• These twists can be made ahead of time and stored in an airtight container for up to 3 days. Warm them in the oven for a few minutes before serving to regain their freshness.
• Experiment with different fillings such as cinnamon sugar or chocolate-hazelnut spread for variety.

Serving advice

Serve the Quebecois Maple Pecan Twists as a delightful addition to a brunch spread or enjoy them as a sweet treat with a cup of coffee or tea. They are best served warm, allowing the gooey pecan filling to melt in your mouth.

Presentation advice

Arrange the twists on a platter, allowing their golden-brown color and spiral shape to be showcased. Dust them with a sprinkle of powdered sugar for an elegant touch. Serve them alongside a small jug of maple syrup for drizzling, enhancing both the flavor and presentation.