Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line 2 baking trays with parchment paper.
In a large skillet over medium heat, melt the soft brown sugar in 2tbs of Unsalted Whirl. When melted, add the pecan nuts and stir gently for 4-5 minutes - remove from the heat when they are caramelised.
Mix the Lion Apple Sauce, cranberries and cinnamon together and then add the slightly cooled caramelised pecan nuts.
Take a sheet of pastry and cut into 7cm strips keeping the remaining sheets covered with a damp cloth. Brush each strip with the Unsalted Whirl Butter Alternative.
Place a heaped teaspoon of the apple mixture onto the bottom left-hand corner of the strip. Fold over the corner with the filling so it meets the long side edge and forms a triangle. Continue folding from side to side to form a neat triangle. Place the parcel on a baking tray and brush with a little Unsalted Whirl Butter Alternative.
Repeat until all the sheets and filling are used up.
Put the trays of parcels in the oven and bake for about 10-12 minutes until golden and crisp.
Great dusted with icing sugar and served with some vanilla sauce or ice cream.
Top Tip: This recipe would work equally well with other nuts such as walnut, pistachio, almond or hazelnut.
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