PECAN SWIRLS
I can't recommends these attractive nutty spirals highly enough. Cream cheese makes the cookies rich and tender and the sweet filling showcases chopped pecans. -Wanda Rascoe, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide into three portions. Wrap each in plastic; refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll each portion into a 16x9-in. rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2 in. of edges. Roll up each rectangle tightly, jelly-roll style, starting with a long side. Wrap in plastic; refrigerate for 2 hours., Unwrap and cut into 3/8-in. slices. Place 2-in. apart on lightly greased baking sheets. Bake at 400° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 91 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 66mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN PHYLLO SPIRALS
We use phyllo dough in this recipe to make a tasty little dessert that is almost like mini baklavas. They're perfect for parties because you can pick them up easily and they aren't messy. The only problem is, you'll have to make lots because they go like hotcakes!
Yield makes 36 spirals
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Combine the pecans, sugar, and cinnamon in a bowl.
- Unroll the phyllo dough, place on a flat surface, and separate out a stack of 12 sheets, gently lifting them off as a single unit. Cover the 12 sheets of phyllo with barely damp paper towels. (Be sure to cover the phyllo every time you take a sheet or it will dry out.) Return the remaining dough to its packaging, seal tightly, and refrigerate or freeze, depending on how soon you'll use it. Place a sheet of phyllo on a flat surface and brush with melted margarine. Continue the layering process with sheets of phyllo brushed with margarine until you have 4 phyllo sheets in the stack. Sprinkle one-third of the nut mixture over the phyllo dough, covering the entire surface, then roll the phyllo up tightly lengthwise, and brush with margarine. Place the roll seam side down, cut it into 3/4-to 1-inch pieces, and place the rolls flat in an ungreased 9 by 13-inch baking pan. Repeat the process with the remaining ingredients. Bake for 15 to 20 minutes, or until golden brown.
- Combine the honey and orange juice in a small bowl, stir until well combined, then pour the mixture over the rolls. Serve warm or at room temperature.
- I love cinnamon . . . or I thought I did. The name cinnamon refers to cinnamon from a tree grown in Ceylon; however, a related species, Cassia, is also often sold labeled as cinnamon. So even if you think you're buying real cinnamon, most of the powdered cinnamon sold in stores in the U.S. is actually cassia. But don't start screaming fraud just yet-they're very similar, with cassia just being stronger in flavor than cinnamon.
PHYLLO PECAN CRISPS
Categories Cookies Food Processor Dairy Dessert Bake Pecan Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 30 crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- In a food processor grind pecans with sugar until finely chopped. In a piece of parchment paper on a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle phyllo sheet evenly with half of pecan sugar and top with a second phyllo sheet, some butter, remaining pecan sugar, and remaining phyllo sheet, pressing down gently with your fingers and brushing with some butter. Slide a baking sheet under parchment and chill phyllo 10 minutes.
- Transfer phyllo with parchment to a cutting board and with sharp knife cut stack lengthwise into 2-inch-wide strips, cutting through parchment and discarding excess. Cut each rectangle diagonally in half and transfer triangles on parchment to baking sheet, separating triangles slightly. Cover triangles directly with another parchment sheet and bake in lower third of oven 15 minutes, or until golden. Cool crisps on baking sheet on a rack. Crisps keep in an airtight container at room temperature 1 week.
EASY APPLE-PECAN STRUDEL
Slice up the apples and make Easy Apple-Pecan Strudel in under an hour. Phyllo dough makes preparing Easy Apple-Pecan Strudel a super simple process.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.
- Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.
- Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.
- Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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