Pecan Or Angel Slices Recipes

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PECAN SLICE



Pecan Slice image

Pecan Slice made with the perfect combination of chewy gooey pecan filling topped on shortbread crusted base.

Provided by Grab Your Spork

Categories     Baked Goods

Time 1h10m

Yield 12

Number Of Ingredients 11

1 ½ cups all purpose plain flour
½ cup unsalted butter, chilled and cut into small pieces
½ cup sugar
½ tspn salt
1 egg, lightly beaten
¾ cup packed light-brown sugar
¼ cup corn syrup, or glucose
¼ cup thickened cream
½ tspn salt
2 cups pecans
½ chilled unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 190ºC. Line a Line a 9-inch square baking pan.
  • In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.
  • Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and ¾ inch up sides. Freeze until firm, about 15 minutes.
  • Prick bottom of dough; bake until lightly golden, 20 minutes. Let cool while preparing filling.
  • Make the filling: In a large saucepan, bring butter, brown sugar and corn syrup to a boil over high heat, whisking constantly until smooth. Continue to boil, without stirring, until slight darkened. About 2 minutes.
  • Remove pan from heat. Whisk in cream and salt. Mix in pecans.
  • Spoon hot filling evenly over crust, using a spoon or spatula to press in nuts so they fit snugly.
  • Bake for about 20 minutes. The slice should be bubbling and amber coloured. Cool completely in pan.

PECAN OR ANGEL SLICES



Pecan or Angel Slices image

Provided by Irma S. Rombauer

Categories     Egg     Brunch     Dessert     Christmas     Buffet     Pecan     Christmas Eve     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Twelve 2 3/4 x 2 1/3-inch bars

Number Of Ingredients 14

1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons granulated sugar
3 large eggs, divided
1 3/4 teaspoons vanilla, divided
3/4 cup all-purpose flour, plus additional 1 1/2 tablespoons
1 cup packed light brown sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups chopped toasted, pecans or walnuts
1 cup flaked or shredded sweetened coconut, lightly toasted
Lemon glaze:
1 1/4 cups confectioners' sugar, sifted
1/4 cup fresh lemon, orange, or lime juice
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
  • Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
  • Stir in 3/4 cup of flour until well blended and smooth.
  • Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
  • Stir in nuts and coconut.
  • Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
  • Let stand until the bars are cool and the glaze is set.
  • For lemon glaze:
  • Beat confectioners' sugar, juice, and vanilla together until smooth.

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