Maple pecan plait
Typical crispy Danish pastry with a smooth sweet filling of maple & crushed pecan nuts, scattered with pecan nuts. 1 bag of maple syrup and paper cases enclosed.
- Suitable for vegetarians
- 95 g
- Defrosting 22 °C · 15'
- 4 x 12 PCS C/S · 104 C/S PAL
- Baking 180 °C · 19-21'
- Ready to bake
Occasion
Breakfast, coffee & tea time, in-between sweet
The story behind
Maple Syrup is made by reducing the clear juice from maple trees (40lit. of maple juice = 1lit. of maple syrup). Canada is the largest producing country of maply syrup worldwide.
In the English-speaking countries the term "Danish Pastry" is used to describe the viennoiserie pastries that are made of laminated yeast-leavened dough and have been adjusted by Danish bakers to their own liking and traditions. For example by increasing the amount of egg and fat (and sugar) the typical ultra fine layering and a golden brown, flaky crust arise.
Tips & tricks
- Put the products straight from the freezer on a baking tray (with baking paper).
- Bake with open steam valve for more crispiness.
- The box contains 1 bag of maple syrup (350g). Decorate the plait after baking with the syrup.
- Paper cases are enclosed in the box to prevent from leaks of the maple syrup.