Ingredients
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2 puff pastry
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1/2 tsp cardamom powder
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1/2 tsp Ginger powder
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100g Brown Sugar
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1.5 tbsp cinnamon powder
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Sprinkle grated nutmeg
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Squeeze of lemon juice
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1 tbsp Miso Paste
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1 tbsp Milkof your choice for glazing
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Sticky Pecan Drizzle:
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2 tbsp Brown Sugar
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2 tbsp Water
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1 tbsp pecanschopped
Directions
Just putting these here and seeing how long they last! Honestly they were melt in your mouth delicious! And so so easy as the pastry is ready made! The miso elevates the flavours beautifully and the house smells of gorgeous apple and cinnamon!
Trust me on this one…you’ll be making them again…and again! Makes 22
How to Make Miso Apple Buns with a Sticky Pecan Drizzle:
- Pre-heat the oven to 170C.
- Peel and slice the apples equally.
- Then add to a pan with a splash of water and the remaining ingredients (except the miso), cook until the apples have softened. Add more water if needed but you want to keep it quite dry.
- Stir in the miso and blitz all the ingredients to make a purée. Taste and adjust sweetness to taste.
- Roll out the puff pastry (working with one at a time), using half the miso apple mix spread a thin layer on top of 2/3 of the pastry, leaving 1/3 free. Keeping the pastry vertical, fold one part to the middle and the other part on top. Then use a sharp knife to cut 11 horizontal strips.
- Take one strip at a time, slightly flatten it down and then make two cuts with a sharp knife creating 3 strands to make a plait with. Once you have made a plait, roll into knots, place on your lined baking tray and repeat for each one.
- Chill for at least 15mins and then using a pastry brush glaze each one with milk and then bake 20-25mins keeping an eye on them to make sure they don’t brown too much. They should be golden in colour.Repeat with the second pastry.
- Make the pecan syrup by heating the sugar and water over a medium heat until it reduces and becomes sticky. When it coats the back of a spoon remove from the heat and stir in the pecans. Drizzle over your buns and devour.
