PECAN PASTRIES RECIPE RECIPES
CARAMEL PECAN ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
Provided by Taste of Home
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
Nutrition Facts : Calories 365 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 319mg sodium, CarbohydrateContent 57g carbohydrate (28g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
CARAMEL-PECAN STICKY BUNS RECIPE: HOW TO MAKE IT
My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho
Provided by Taste of Home
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
Nutrition Facts : Calories 405 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 450mg sodium, CarbohydrateContent 55g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
More about "pecan pastries recipe recipes"
DANISH PASTRIES RECIPE - BBC GOOD FOOD
Turn the kitchen into your own little patisserie with this step-by-step guide to buttery Danish pastries
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Breakfast, Treat
Cuisine Danish
Calories 218 calories per serving
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Breakfast, Treat
Cuisine Danish
Calories 218 calories per serving
- Once shaped and filled, let the pastries rise for 30 mins until puffed and doubled in size. Heat oven to 180C/160C fan/gas 4. Brush with beaten egg, make sure you pinch any edges together again, then bake for about 20 mins until golden and risen.
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SUGAR-FREE PECAN PIE RECIPE - TABLESPOON.COM
Can sugar-free and pie exist in the same universe? Absolutely they can! Give this easy sugar-free pecan pie a try and your guests who need an alternative to the sugar-laden dessert table will be oh so grateful. And for the rest at the table, we’re pretty sure they won’t be able to taste the difference, either.
From tablespoon.com
Total Time 1 hours 0 minutes
From tablespoon.com
Total Time 1 hours 0 minutes
- Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.
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SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
- Sieve your flour and icing sugar into a large mixing bowl from a height.
- Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
- Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
- Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
- Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
- Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
- Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
- Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
- Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
- Preheat your oven to 180ºC/350ºF/gas 4.
- Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
- Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
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SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
- Sieve your flour and icing sugar into a large mixing bowl from a height.
- Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
- Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
- Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
- Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
- Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
- Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
- Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
- Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
- Preheat your oven to 180ºC/350ºF/gas 4.
- Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
- Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
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These dainty treats are so easy to accomplish. The cream cheese pastry is mixed, rolled into balls and each pressed into the bottom and sides of tiny tart pans. The pecan filling is spooned in and the pies baked until the filling is set. Garnish each with a dollop of whipped cream and a pecan …
From allrecipes.com
From allrecipes.com
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PECAN TASSIES RECIPE | ALLRECIPES
I love these pastries. I have made them for years except my recipe had chopped fresh cranberries in the filling. I lost my recipe, but now can use this and just add the cranberries. This year, I am using the PC tartlet pan and tart tool. So much easier than using cupcake pans.
From allrecipes.com
From allrecipes.com
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PECAN PIE RECIPE - PAULA DEEN MAGAZINE
Preheat oven to 350°. On a lightly floured surface, unroll pie crust. Roll into a 12-inch circle. Press into a 9-inch pie plate; crimp edges, if desired.
From pauladeenmagazine.com
From pauladeenmagazine.com
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From dinnerthendessert.com
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PECAN PIE CHEESECAKE | THANKSGIVING PIE RECIPE WITH ...
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Mar 16, 2020 · French settlers brought the recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known …
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50 BAR COOKIES : FOOD NETWORK | EASY BAKING TIPS AND ...
20. Pecan Pie Bars Mix 3 cups finely ground vanilla wafers with 1/4 cup granulated sugar and 1 1/2 sticks melted butter. Press into the prepared pan; bake 10 minutes. Let cool completely. Whisk 1 ...
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SOUTHERN PECAN PIE BARS - PAULA DEEN MAGAZINE
Preheat oven to 350°. In a large bowl, beat butter, sugar, and salt at medium speed with a mixer until creamy. Gradually add flour, beating well to combine.
From pauladeenmagazine.com
From pauladeenmagazine.com
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SOFT CARAMEL PECAN STICKY BUNS RECIPE - THE FOOD CHARLATAN
Jan 18, 2022 · These Caramel Pecan Rolls are totally a dream come true! A soft and fluffy brioche dough, rolled up with a ridiculous amount of sticky caramel sauce, studded with toasted pecans. A decadent recipe for Pecan Sticky Buns that tastes like it came from a …
From thefoodcharlatan.com
From thefoodcharlatan.com
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CHRISTMAS PECAN BALLS, EASY SNOWBALL ... - JENNY CAN COOK
Mar 30, 2017 · My recipe calls for powdered sugar instead of granulated sugar but I think this year I might try your recipe. Because my son has nut allergies, I leave out the nuts but flatten out the dough to a disc, hide 4 or so chocolate chips inside, roll into balls and bake cookies …
From jennycancook.com
From jennycancook.com
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SOFT & CHEWY BUTTER PECAN COOKIES - SUGAR SPUN RUN
Dec 21, 2018 · I originally shared this recipe for Butter Pecan Cookies over on The Recipe Critic!. If I can control myself, this Butter Pecan Cookie Recipe will be the last recipe that I share until 2019. I have a few more videos of older recipes that I finished and have scheduled to go …
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PECAN PIE - SMITTEN KITCHEN
Nov 12, 2015 · Thus, here is the pecan pie recipe I’ve been promising you for most of the decade this site has been around. There’s no excuse for taking so long, I just figured most people were happy with the way they already made it and didn’t need my help, especially when help …
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