Pecan Maple Palmiers

Pecan Maple Palmiers
  1. 2/3 cup pecan nuts
  2. 1/3 cup Fuller’s Sugarhouse pure maple syrup
  3. 2 sheets frozen ready-rolled puff pastry, partially-thawed
  1. Preheat oven to 410 °F. Line 2 baking trays with non-stick baking paper. Place pecans in a food processor and process until finely chopped. Add Fuller’s Sugarhouse pure maple syrup and process until well combined.
  2. Place one pastry sheet on a workbench. Spread with half the pecan mixture. Starting from the side closest to you, tightly roll pastry until you reach the center. Repeat with the other side. Using a sharp knife, cut roll into ½ inch-thick slices. Place palmiers on trays, allowing room for spreading. Repeat with remaining pastry and pecan mixture.
  3. Bake palmiers for 10 minutes. Swap trays over in oven. Bake for 3 to 5 minutes or until puffed and golden. Serve warm or cold.
  1. Working with partially thawed pastry makes it easier to roll palmiers tightly (the tighter the roll, the crisper the pastry will be). If it's a hot day, place roll in the freezer until almost frozen before cutting into palmiers and baking.
Fuller's Sugarhouse