Take the pecans and blitz them in a food processor, mix them with the sugar, maple syrup and butter. When it is all combined put it to one side and allow it to cool a little.

Lightly flour a surface and roll out your puff pastry to a rectangle that is approximately 35cm by 25cm.

If you don't have straight edges, trim your pastry slightly so that you have a neat rectangle.

Take the maple and pecan paste and spread it all over the pastry, you can go quite near the edges but leave a small gap.

Roll the long edges of the into a tight log, meeting in the middle to create the palmier. Wrap the pastry in clingfilm and return it to the fridge for at least 30 mins to firm up before you cut them.

Preheat the oven to 190C/170C Fan/gas 5 and line two baking trays with greaseproof paper.

Using a sharp knife gently cut the log into 1cm slices and place them on the baking sheet.

Bake in the oven for 25-30 minutes until puffed up and golden.

Remove from the oven and leave to cool before serving.