You’ll Need
1 sheet ready-rolled puff pastry
70g pecans, finely chopped
50g softened butter
4 tbsp thick caramel sauce
50g light brown sugar
1 egg, beaten
1 tsp ground cinnamon
To Finish
Extra caramel sauce
Chopped toasted pecans
Optional But Dangerous
Vanilla ice cream
Melted milk chocolate
Method
Preheat the air fryer to 180°C.
Spread butter over half the pastry and scatter with sugar, cinnamon and pecans.
Drizzle over two tablespoons of caramel, then fold the bare half of pastry over the filling.
Press lightly and cut into eight strips.
Twist each strip several times and place on baking paper.
Brush with egg.
Air fry in batches for 9-11 minutes until puffed and deeply golden.
Cool for 3 minutes and drizzle with the remaining caramel.
Lad Tip: Cold pastry twists cleanly; warm pastry sulks and stretches. If it gets floppy, give it ten minutes in the fridge.