Pecan and Brown Sugar Pastries with Caramel Glaze
Baking and Desserts | World cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
12
Description
Pecan and Brown Sugar Pastries with Caramel Glaze
Ingredients
- Wheat Flour - 1½ cups
- Baking Powder - ½ teaspoon
- Ocean salt - ½ teaspoon
- Activated Baking Soda - ½ teaspoon
- Pecan - 10.6 oz
- Salted Butter - 8.5 oz
- Brown Sugar - 1 cup
- Farm fresh eggs - 2 pieces
- Sour Cream - 3 tablespoons
- Vanilla extract - 1 teaspoon
- Granulated sugar - 1 cup
- Water - ¼ cup
- Whipped Cream - 2 fl oz
- Egg white - 2 pieces
- Powdered Sugar - 1 cup
Step by Step guide
Step 1
Preheat the oven to 356°F. Grease 12 muffin cups with butter and place paper liners inside.
Step 2
In a bowl, mix the flour, baking soda, salt, and baking powder. Add 1.25 cups of chopped pecans. In another bowl, beat half of the softened butter, add brown sugar, and cream until fluffy. Gradually add the eggs, then the sour cream and vanilla. Add the dry ingredients, mix well, and spoon the batter into the cups.
Step 3
Bake the pastries until done, about 23 minutes, then let them cool in the pans for 15 minutes. Transfer to a plate and cool completely.
Step 4
In a saucepan, combine the sugar and 0.25 cups of water. Heat over low, stirring until the sugar dissolves, then increase the heat and cook until it turns a golden caramel color, without stirring. Remove from heat and add the cream, returning to low heat until the caramel dissolves. In a bowl, whisk the yolks and very carefully incorporate the caramel. Let cool to room temperature.
Step 5
Using a mixer, beat the remaining butter with a pinch of salt and add it to the caramel. Then add the powdered sugar and beat well. Let sit at room temperature for 1 hour.
Step 6
Spread the remaining chopped pecans on a plate. Frost the pastries with the glaze and roll in the pecans.
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