Canadian Maple Pecan Rocciata

Ingredients

In this Canadian adaptation of the traditional Italian Rocciata, the main difference lies in the use of Canadian maple syrup and pecans. These ingredients replace the traditional Italian flavors, giving the pastry a distinct Canadian twist. Additionally, the cooking technique and presentation remain true to the original recipe. We alse have the original recipe for Rocciata, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 cup (120g) ground pecans 1 cup (120g) ground pecans
• 1/2 cup (120ml) Canadian maple syrup 1/2 cup (120ml) Canadian maple syrup
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Icing sugar, for dusting Icing sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 37g, 16g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in 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, combine the ground pecans, Canadian maple syrup, brown sugar, cinnamon, nutmeg, and vanilla extract. Mix well to form a thick and sticky filling.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle approximately 12x16 inches.
6. 6.
   Spread the pecan and maple syrup filling evenly over the rolled-out dough, leaving a small border around the edges.
7. 7.
   Starting from one of the longer sides, carefully roll the dough into a log, sealing the edges.
8. 8.
   Transfer the rolled Rocciata onto the prepared baking sheet. Brush the surface with the beaten egg wash.
9. 9.
   Bake for 25-30 minutes, or until the pastry is golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes. Dust with icing sugar before serving.

Treat your ingredients with care...

• Pecans — Make sure to use ground pecans for the filling to achieve a smooth and consistent texture.
• Canadian maple syrup — Opt for pure Canadian maple syrup for its distinct flavor. Avoid using maple-flavored syrups, as they may not provide the same authentic taste.

Tips & Tricks

• For an extra crunch, sprinkle some chopped pecans on top of the Rocciata before baking.
• Serve the Canadian Maple Pecan Rocciata warm with a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a sweeter filling, you can increase the amount of brown sugar in the pecan and maple syrup mixture.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This pastry is best enjoyed fresh, but you can reheat it in the oven for a few minutes to restore its crispiness.

Serving advice

Serve the Canadian Maple Pecan Rocciata as a dessert or a sweet treat alongside a cup of coffee or tea. Cut it into slices and present it on a decorative platter for an elegant touch.

Presentation advice

To enhance the presentation, lightly dust the Rocciata with icing sugar just before serving. You can also garnish the platter with a few fresh mint leaves or a drizzle of maple syrup.