Pecans. Cinnamon. Orange. Pastry. Confession.

I have to admit that some of my best recipes at home come from the necessity to use what I have in the house. This is never more true than when the urge to have something sweet hits and there is nothing in the house… and no one is going out to buy anything.

In our most recent episode of “What Will I Make With This,” I came up with a most delicate, crispy, brown sugary, cinnamony (Yes! I know this is not a real word.), and pecan-nutty swirl cookie that was so good they instantly found their way on to my catering menu for a Ladies’ Tea.

My Recipe: CINNAMON PECAN SWIRL COOKIE makes 16 cookies

1 sheet puff pastry, thawed
½ c finely chopped toasted pecans
½ c light brown sugar
¼ c white granulated sugar
2 T unsalted butter, softened
1 t ground cinnamon
½ t grated orange peel
¼ t kosher salt
all-purpose flour, for dusting

My Method:

In a small bowl, thoroughly combine the chopped toasted pecans, light brown sugar, white granulated sugar, ground cinnamon, grated orange peel, and kosher salt; set aside

On a lightly floured surface, open puff pastry; dust flour on the top of the sheet; and, using a rolling pin, roll out the puff pasty to stretch it out another ¼ inches; use a pastry brush to remove any excess flour from the top surface of the puff pastry dough

Smear the unsalted butter over the entire surface of the puff pastry; sprinkle the pecan-sugar mixture evenly on top of the butter; you will use all of the pecan-sugar mixture

Starting at the smallest side, roll the puff pastry up like a jelly-roll, making sure to keep the roll nice and tight to snuggle the pecan-sugar mixture into the pastry

Transfer to a baking sheet, seam side down, and set in the refrigerator to hardened up for about 15 – 20 minutes, this will make it easier to slice the cookies

Meanwhile, heat oven to 400-degrees

Line a baking sheet with parchment paper, or a silicon baking sheet and set aside

After the filled puff pastry roll has hardened, slice into ¼” cookies; lay them 1 “ apart on lined baking sheet; and bake for 14 – 16 minutes until golden brown

Transfer cookies to a wire rack to cool – and do let them cool first as the hot, melted light brown sugar and granulated sugar are like a chemical peel to your tongue and inside cheeks and will remove the top layer of skin

I recommend using Pepperidge Farm brand puff pastry sheets. They come two sheets to a box, which means that you can easily double this recipe, and make 32 cookies. Besides the sheer convenience of not having to make pastry dough, Pepperidge Farms puff pastry is a good, reliable product.

I am sure you can substitute another type of nut into this recipe and get great results…, as I am also sure I will whenever the urge to have something sweet hits again and I have no toasted pecans in the house.

always in good T.A.S.T.E – cause you gottatastethis!


About tawannapatrice

...a native south floridian, i am an artisan baker, personal caterer, and sarcastic demented librarian chick who finds life unbearable without immersing yourself in your true passions…
This entry was posted in Desserts, Food .T.A.S.T.E., Snacks, Vegetarian/Vegan and tagged , , , , , , . Bookmark the permalink.

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