Mini pecan pies

METHOD

How to make it

1. 01

   STEP 1

   Done

   Mix the flour, unsalted butter, 15 g cane sugar, pinch of salt, 1 egg and the cidera are in the stand mixer. Pulse until the dough just forms a sphere. Knead 2 turn by hand, form a flat disc and pack it in holding foil. Lay 60 minutes in the refrigerator to rest. (Tip: Knead by hand, then cut the butter first through the flour with 2 knives)

2. 02

   STEP 2

   Done

   Grease the tartelette baking cups with butter or baking spray and pollinate with flour. Knock out excess flour.

3. 03

   STEP 3

   Done

   Divide the dough 4 pieces. Brush your work surface with flour and roll each piece to a slice of approx. 1 Inches thick. Cover each shape, press the walls and cut away overhanging dough. Prick holes in the bottom with a fork and put the molds still 20 minutes in the fridge.

4. 04

   STEP 4

   Done

   Preheat the oven 190 degrees (upper and lower heat). Melt the salted butter and stir 100 g cane sugar, bark sugar, maple syrup, vanilla extract and 1 Knocked egg through.

5. 05

   STEP 5

   Done

   Fill each shape with 35 gram of pecans and sprout the sugar filling to slightly below the edge.

6. 06

   STEP 6

   Done

   Bin 35 - 40 minutes until the edges are golden brown and crispy and the inside is just cooked. Let cool until lukewarm on a rack and then remove from the molds. Then let cool completely.