You’ll Need
For the Parcels
1 sheet ready-rolled puff pastry
120g pecans, roughly chopped
50g soft brown sugar
2 tbsp maple syrup
20g melted butter
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of sea salt
1 egg, beaten
Maple Butter Finish
15g melted butter
1 tbsp maple syrup
Optional but Dangerous
Vanilla ice cream
Caramel sauce
Whipped cream
Extra toasted pecans
Cinnamon sugar
Method
Preheat your air fryer to 180°C.
In a bowl, combine the chopped pecans, brown sugar, maple syrup, melted butter, vanilla extract, cinnamon and a pinch of salt until everything is evenly coated.
Cut the puff pastry into 8 equal squares.
Spoon a generous amount of the pecan filling into the centre of each square, keeping clear of the edges.
Brush the pastry edges with beaten egg.
Fold each square over to create a triangle or rectangle and press the edges firmly together. Crimp with a fork to seal.
Brush the tops with the remaining beaten egg.
Arrange the parcels in the air fryer basket, leaving space between each one.
Air fry for 10–12 minutes, until puffed, deeply golden and beautifully crisp.
Mix together the melted butter and maple syrup.
Brush the hot parcels immediately after cooking to give them a rich glossy finish.
Leave to stand for 2 minutes before serving.
Serve warm with vanilla ice cream, whipped cream or a drizzle of caramel sauce.