400 g roll puff pastry
¼ cup (60 ml) brown sugar
1 tsp (5ml) ground cinnamon, or more if you like
100 g pecan nuts, chopped
grated peel of 1 orange
Place pastry on a floured surface and roll out slightly thinner.
Blitz nuts, sugar and cinnamon together to create semi-fine crumbs. Mix in orange peel and scatter over pastry.
Top with remaining pastry sheet. Gently press to seal sheets together
Cut into strips and twist each strip.
Bake in a preheated 200 C oven for 15 - 20 minutes or until crisp and golden.