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Pecan slices with orange

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Shortbread base
350 g soft butter
200 g sugar
1/4 tsk vanilla sugar
1 eggs
1/2 tsk salt
Skal af 1 usprøjtet orange
400 g wheat flour
Pecan caramel
120 g butter
180 g brown sugar
80 g syrup
1 knivspids salt
2 spsk full fat cream
1/4 tsk vanilla powder
350 g pecans

Pecan slices with orange

By: Camilla Biesbjerg Markussen / Photo: PR

Whether it's for Thanksgiving or just for the love of a good pecan pie - these cuts are for you! They taste like a good pie but are much easier to make, and you get more pieces! The butter-filled shortbread base has grated orange peel, which gives the slices a little touch of Christmas. The recipe gives approx. 20 cuts. Baking tin: 33 x 23 cm.

Sådan gør du

1
Færdig

FIRST: SHORTBREAD BASE

Turn the oven to 175 ° C. Grease the baking tin with butter and line it with parchment paper.

2
Færdig

THEREAFTER

Whip butter, sugar and vanilla powder in a bowl with an electric whisk till creamy

3
Færdig

AND

Add eggs and whisk together

4
Færdig

AND

Press the dough out into the bottom of the mold in an even layer. Prick the bottom with a fork and bake it in the oven for 20-25 minutes until it is lightly golden and has set a bit.

5
Færdig

PECAN CARAMEL

Melt butter, brown sugar, syrup, and salt together to a uniform mass in a pan, stirring frequently.

6
Færdig

AND

Add cream and vanilla powder and stir together.

7
Færdig

AND

Remove the pan from the heat and add the pecans. Turn the mass well so that the pecans are entirely covered in caramel.

8
Færdig

AND

Spread the pecan caramel on top of the pre-baked shortbread base in a uniform layer. Put the cake back in the oven and bake it for another 25 minutes, until the filling has set. Take the cake out of the oven and cool it completely on a rack. Then put it in the fridge for at least 2 hours (preferably until the next day).

9
Færdig

SERVING

Carefully lift the cake out of the mold and cut the edges all the way around.

10
Færdig

LASTLY

Then cut the pecan cake into 20 square slices. Store them in a closed container in the fridge until serving - they stay good for up to 1 week.

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