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Do you ever crave soft and fluffy pastries that are fresh out of the oven but also don’t want the hassle of making pastry from scratch?

Well, this recipe will curb all of those cravings. It’s sweet and gooey with a slightly crunch centre.

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I wanted to try a cinnamon roll-esque type dessert but with a nut filling. You can use any nut you like, the easiest thing to do is go for any nut that has already been deshelled and roasted but not salted. I, unfortunately couldn’t find any de-shelled nuts so I opted for Costco’s unroasted cashew nuts.

I roasted these whilst melting butter and brown sugar on the stove. Mixing the toffee with the roasted cashews reminded me of those Christmas markets where you can buy those delicious Gebrannte Mandeln (German Candied Almonds). These aren’t quite as crunchy as I’m not using melted sugar but they equally addictive!

For this recipe, I chopped up the toffee cashews and lathered my Just Roll pastry in it.

Ingredients

• 100g Salted butter
• 150g Light brown sugar
• Pinch of salt
• 500g Unroasted cashew nuts
• 1 Packet of ready made puffy pastry
• 1-2tbps Water
• Icing sugar(optional)

Method

Cashew nut paste

1. Preheat the oven to 180C (fan) and line a baking tray with parchment paper or use the parchment paper that comes with the ready made pastry.
2. In a pan, melt the butter, water and light brown sugar on low – medium heat. Frequently stir the mixture until all the sugar has dissolved and you’re l left with a butterscotch/toffee like texture.

3. Remove from the heat and left it cool for 5mins.

4. Spread the cashew nuts evenly on the parchment paper and place the tray in the over for 10-15mins or until golden brown.

6. Pour the cooled toffee mixture over the cashews let it cool for 30-40mins before placing in the fridge.

7. Using an electric blender, blend the cashews until it turns into a paste. Alternatively, you can chop these using a knife and chopping board (my mini blender was far to small for this task so I switched it up :D)

8. Unroll the ready made pastry and spread a thin layer of the chopped toffee cashews.

9. Using a sharp knife gently use a back and forth motion to cut the roll into even pieces and place sideways onto a tray.

10. Brush egg yolk over the top and place in the oven for 10-12mins or until golden brown. Remove from the oven and let it cool for 5-10mins.

These aren’t the prettiest looking rolls but the flavour is worth looking past their appearance. I’ll update this post once I’ve been able to perfect how it looks because lets face it, they don’t look the most appetising! haha but you win some, you lose some and I want to be transparent and share them all with you.

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Did you make this recipe?

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