Ingredients:
1 cup (4oz) pecan nuts, chopped
1/2 cup light brown sugar
2 tbsp cinnamon
1 quantity danish pastry dough
1 large egg, beaten, for glazing
2 tbsp unsalted butter, melted

Method:
1 To make the filling, mix the pecans, sugar, and cinnamon. Roll half the dough out on a floured work surface to an 8in (20cm) square.

2 Trim the edges, brush the surface with half the butter, and scatter half the pecan mixture over the top, leaving a 1⁄2in (1cm) border at the long side that is farthest from you. Brush the border with a little egg.

3 Press the sugar mixture with the palm of your hand to ensure it sticks to the dough. Roll the dough up, starting with the long side and working toward the border. Turn seam-side down. Repeat.

4 Trim the ends and cut each into 8 slices. Turn over and press them to allow the edges to stick. Secure the ends of the dough with a cocktail stick. Line 4 baking sheets with parchment paper.

5 Place 4 pastries on each sheet. Cover and leave in a warm place for 30 minutes, until well puffed up.

6 Preheat the oven to 400°F (200°C). Brush with egg and bake in the top third of oven for 15–20 minutes, until golden brown. STORE The pastries will keep in an airtight container for 2 days.

Cinnamon and Pecan Pinwheels