Pecan And Hazelnut Roll Recipes
THE BEST PECAN PIE
Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.
PECAN AND HAZELNUT ROLL
Provided by Marialisa Calta
Categories dessert
Time 40m
Yield Twelve to fourteen servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Grease a jelly-roll pan and line it with wax paper.
- In a nut grinder or a food processor, grind separately the hazelnuts and the pecans, pulsing six to eight times. (Do not overprocess, as the mixture can become buttery.) You should have about one and one-quarter cups of pecan flour and one cup of hazelnut flour.
- Beat the egg yolks with the brown sugar until light-colored and thick. Fold in the nut flours, baking powder and salt. Add the vanilla.
- Whip the egg whites until stiff and fold them into the nut mixture. Spoon into the prepared pan.
- Bake for about 20 minutes or until lightly browned. Set aside to cool.
- In a mixing bowl, beat the cream with a whisk or an electric beater until thick. Add the cocoa and continue beating until the mixture forms stiff peaks. Fold in the superfine sugar and Grand Marnier.
- Place a damp towel over the cake, covering the whole surface. Carefully invert the cake onto the towel and remove the pan and the wax paper.
- Spread the chocolate-Grand Marnier filling evenly over the surface. Very carefully and gently, roll the cake up like a jelly roll, starting at the long side. Use the towel to help in the rolling, and roll directly onto a serving platter. Decorate with the confectioners' sugar and shaved chocolate. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 103 milligrams, Sugar 18 grams, TransFat 0 grams
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