Ingredients: |
Ingredients: 1 cup pecan halves
1/3 cup sugar, plus more for surface
1/4 cup plus 2 tbsp light brown sugar
1 3/4 tsp cinnamon
1/2 tsp salt
All purpose flour for rolling
2 sheets frozen puff pastry, thawed
1 large egg, beaten well
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Directions: |
Directions:1. preheat oven to 350 degrees. Toast pecan halves on a baking sheet until fragrant and lightly toasted, 8-10 minutes. Let cool completely.
2. Grind pecans, sugars, cinnamon, and salt in food processor until very finely chopped. (Should resemble coarse sand)
3. Raise oven temperature to 400 degrees. Place puff pastry sheets side by side on floured parchment; press together at seam to form a 9 1/2x18" rectangle. Roll out to an 11x20" rectangle with rolling pin. Transfer pastry on parchment to a baking sheet. Cover loosely with plastic wrap; refrigerate until firm, about 45 minutes. Brush generously with beaten egg and sprinkle evenly with pecan mixture, patting it into the dough. Starting with short side, use one hand to roll up as tightly as possible, holding unrolled portion firmly with other hand. Brush off excess flour with a dry pastry brush as you are rolling and pressing sides back into shape. Roll tightly in parchment.
4. Freeze dough until firm, about 20 minutes. Cut crosswise into 1" slices. Generously sprinkle work surface with granulated sugar and coat both cut sides of dough slices with sugar. Press dough slices to flatten slightly. Roll out into 6-7" rounds on sugared surface, sprinkling with more sugar on top as needed. Place on parchment lined baking sheets, 3 per sheet. Refrigerate until firm, about 30 minutes. Bake in batches until golden brown, 17-18 minutes, rotating half way through. Let cool on baking sheets. |
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