pecan dessert

Bring the Middle Eastern sweets counter to your home with Michael Rantissi's pecan baklava rolls.

Pecan baklava roll recipe

pecans,

cinnamon

nutmeg

fresh filo pastry

ghee, melted, cooled

caster sugar

glucose syrup

cinnamon quills

lemon juice

Everything we love about a pecan pie but easier and I think prettier and more rustic!

Pecan Galette

All-Purpose Flour

Sugar

Sprinkle of salt

Cold Unsalted butter (8 tbsp., 113 grams)

tbsp Cold water

Pecans

Corn Syrup

tbsp White or brown sugar

tbsp Melted Unsalted butter

Egg (beaten)

Vanilla flavoring

tsp Ground Cinnamon

Tsp Ground Ginger

Sprinkle of nutmeg

In a food processor, combine the flour, salt, and sugar. Pulse a few times.

To this, slowly start adding the bits of cold butter pulsing in between a few at a time until mixture resembles cornmeal. Watch my youtube video above to see how to make the pie dough for a visual.

Then, slowly add in the cold water but 1 tbsp at a time while pulsing as well. At this point, the dough may look like crumbs but once you get your hands in there; it will come together very easily. Shape into a thick disc and wrap in plastic wrap very well then place in the fridge to chill for 1 hour.

After chilling, roll out the dough into a 12 inch circle. Do not make this thick nor paper thin either but make sure to be even in spreading it out.

Making the Pie Dough

In a bowl, mix together all the ingredients under pecan topping very well.

Add the pecan topping to the center of the dough filling until you leave 3 inches on all the edges without any liquid or pecans. You want the outskirts to be dry so make sure to spoon the topping on very carefully.

Fold in the edges to the top of filling creating a nice border/barrier so the filling does not come out. This will act as a seal. See my caramel apple galette photos for referance if you woould like.

Brush that border with egg wash and sprinkle with some sugar.

Bake at 375 F for 30-35 minutes. Don&#039;t worry if it oozes out a bit. It will taste delicious and have a rustic look! Enjoy warm or room temperature with a scoop of vanilla ice cream, fresh whipped cream and even a drizzle of caramel or chocolate.

Pecan Topping

This Browned Butter Pecan Cheesecake recipe is made with toasted buttered pecans and browned butter for a homemade cheesecake that's full of flavor and perfect for fall! I'm totally in love!

Browned Butter Pecan Cheesecake

(247 grams) finely chopped pecans

tbsp (28 grams) Challenge salted butter, melted

tbsp (84 grams) Challenge salted butter

(678 grams) Challenge cream cheese, room temperature

(104 grams) sugar

(108 grams) light brown sugar. loosely packed

tbsp (24 grams) all purpose flour

(173 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

pecans (above)

¼ cups (302 grams) graham cracker crumbs

(112 grams) Challenge salted butter, melted

tbsp (39 grams) sugar

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

tsp vanilla extract

tsp cinnamon

Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or a silicone baking mat.

. Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.

. Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.

. Set pecans aside to cool.
BROWN THE BUTTER

p id=&#8221;instruction-step-6&#8243;>5. To make the browned butter for the cheesecake filling, melt the butter in a saucepan over medium heat. It’s best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly.
6.

Cook the butter until it turns a nice toasty brown. It will foam up at first, but it will eventually subside and you’ll have browned butter. Some of the brown bits may separate, but that’s ok. Once the butter has browned, pour it into a heat-proof bowl and set it aside to cool.
CRUST

instruction-step-8&#8243;>7. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combi

e the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake

he crust for 10 minutes, then set aside to cool.
10. Cove

the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE FILLING

truction-step-12&#8243;>11. Reduce oven temperature to 300°F (148°C).
12. In a la

ge bowl, beat the cream cheese, sugars and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
13. Add the

sour cream, vanilla extract and browned butter and mix on low speed until well combined.
14. Add the

eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
15. Stir in

cheesecake batter evenly into the crust.
17. Place t

e springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake fo

1 hour 5 minutes. The center should be set, but still jiggly.
19. Turn of

the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Crack t

e door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remove

he cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
22. To fini

h off the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form.
23. Pipe sw

rls of whipped cream onto the cheesecake and finish off with the remaining toasted pecans. Refrigerate until ready to serve.

I made this cheesecake for thanksgiving dinner.  It was a total hit!  So delicious!

Hands down my favorite cheesecake recipe to make. I make this for all of my office holiday parties, family parties, everything. My friends beg me to make this for them too!

https://www.youtube.com/watch?v=vuWg0A1bXHc

This Browned Butter Pecan Cheesecake recipe is made with toasted buttered pecans and browned butter for a homemade cheesecake that’s full of flavor and perfect for the holidays! I’m totally in love!

Recipe: https://www.lifeloveandsugar.com/browned-butter-pecan-cheesecake/

You just need five ingredients for this simple Pecan Pie Bark. Graham Crackers, butter, vanilla, sugar and pecans is all it takes and it&#39;s absolutely delicious!

Pecan Pie Bark

Crackers

butter

vanilla extract

white sugar

pecans

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray foil with non-stick spray. Line the baking sheet with graham crackers. If you have to break a few to make them fit, that is fine.

In a pan, combine sugar, butter, vanilla and pecans. Continuously stirring, bring to a boil and continue to stir and boil for 3 minutes. Pour mixture evenly over graham crackers. Use a spatula to spread and make sure the pecans are spread out. Bake for 8 minutes, remove from oven and allow to completely cool. Break and enjoy!

Texas Trash Pie is a gooey, chocolatey dessert layered with graham cracker crumbs, coconut, pecans, and sweetened condensed milk. Perfect for any occasion!

Texas Trash Pie

unsalted butter, softened

graham cracker crumbs

coconut

chocolate chips

(14 oz) sweetened condensed milk

Preheat oven to 350°F (175°C). Grease a 9&#215;9-inch baking pan or line with parchment paper.

Sprinkle graham cracker crumbs evenly across the bottom of the pan.

Layer shredded coconut, chocolate chips, and chopped pecans on top of the graham crackers.

Pour the sweetened condensed milk evenly over the layers.

Bake for 25-30 minutes, until the top is golden brown and bubbly.

Allow the pie to cool completely in the pan before slicing into squares.

Golden crescents filled with a luscious pecan-brown sugar mixture, finished with a crisp, flaky texture.

Pecan Pie Crescent Rolls

refrigerated crescent roll dough

pecans, finely chopped

brown sugar, packed

corn syrup

unsalted butter, melted

salt

water

Prepare Baking Sheet

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix Pecan Filling

In a mixing bowl, combine chopped pecans, packed brown sugar, light corn syrup, melted butter, vanilla extract, cinnamon, and salt. Stir until evenly incorporated.

Shape Crescent Dough

Unroll crescent dough and separate along perforations into individual triangles.

Fill and Roll Crescents

Place a generous spoonful of pecan mixture at the wide end of each triangle. Roll dough tightly from wide end to point, securing sides to prevent filling from escaping.

Apply Egg Wash

Arrange crescents on prepared baking sheet. Whisk together egg and water, then brush mixture over each rolled crescent.

Bake Crescents

Bake for 10 to 12 minutes until crescents are golden brown and crisp.

Cool and Serve

Allow pastries to cool briefly before serving. Enjoy while warm for optimal gooey texture.

Top 6 pecan dessert recipes from across the web

The most viewed pecan dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pecan baklava roll recipe

Pecan Galette

Browned Butter Pecan Cheesecake

Pecan Pie Bark

Texas Trash Pie

Pecan Pie Crescent Rolls

Top 6 pecan dessert recipes from across the web

The most viewed pecan dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan baklava roll recipe

Pecan Galette

Browned Butter Pecan Cheesecake

Pecan Pie Bark

Texas Trash Pie

Pecan Pie Crescent Rolls

The most viewed pecan dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine