| Level: | Easy |
| Total: | 1 hr 30 min |
| Inactive: | 1 hr 5 min |
| Cook: | 25 min |
| Yield: | about 24 cookies |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Inactive: | 1 hr 5 min |
| Cook: | 25 min |
| Yield: | about 24 cookies |
Ingredients
- 1/3 cup pecans
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons packed light brown sugar
- 1 tablespoon all-purpose flour
- Pinch of kosher salt
- 1/4 cup turbinado sugar
- 1 sheet frozen puff pastry, thawed (half of a 17-ounce package)
- 1 large egg, lightly beaten
Instructions
- Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Spread the pecans on a baking sheet and bake on the upper rack until lightly toasted, about 5 minutes; let cool completely.
- Mix the butter and vanilla in a small bowl with a rubber spatula until smooth; set aside. Put the pecans, brown sugar, flour and salt in a mini food processor and pulse until finely ground. Spread the turbinado sugar on a work surface and top with the puff pastry. Press to coat the pastry in sugar, then flip the pastry and roll out into a 12-inch square.
- Spread the butter mixture almost to the edge of the pastry, then sprinkle with the pecan mixture, pressing gently to adhere. Using your hands, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet. Trim the ends of the roll.
- Line 2 baking sheets with parchment paper. Cut the dough crosswise into 1/2-inch-thick pieces. Arrange about 2 inches apart on the prepared baking sheets. Brush with the beaten egg. Bake until golden, 7 to 10 minutes. Carefully flip the cookies using a thin metal spatula, switch the pans and continue baking until the cookies are crisp and golden, 7 to 10 more minutes. Let cool completely on the baking sheets.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 50 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 13 mg |
| Sodium | 11 mg |
| Serving Size | 1 of 24 servings |
| Calories | 50 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 13 mg |
| Sodium | 11 mg |
Reviews
There was butter everywhere during the bake. I always use Ina Garten’s recipe, which is always a winner. But I saw these and the pecans spoke to me. They taste much better than they look.