Pecan Cinnamon Crispy Cookie
Rick Patrick
This recipe was featured in 2012 Holiday Recipe Contest.
Sunny Kovachevich of Anna says she grew up in the kitchen, as her father was the head chef at a restaurant in Ohio. Her kitchen experience paid off with the cookie recipe she formulated to re-create a crispy cinnamon roll her husband, Ray, enjoyed from a bakery on a trip to California.
1 1/2 cups Texas pecans, toasting optional
1/3 cup sugar, plus some for rolling
1/4 cup plus 2 tablespoons brown sugar
2 teaspoons cinnamon, plus some for rolling
1/2 teaspoon salt
Flour for rolling
2 sheets frozen puff pastry, thawed
1 egg, well beaten
- If desired, toast pecans in heavy pan on stove or in 350-degree oven for about 5 minutes. Allow to cool completely.
- Place pecans, sugars, cinnamon and salt in food processor and process until very finely ground. Set aside.
- Flour a sheet of parchment paper and unroll puff pastry sheets side by side onto paper. Press dough together at the seam. Roll it out into a 20-by-10-inch rectangle with a rolling pin.
- Slide dough and paper onto a baking sheet, cover loosely with plastic wrap and refrigerate until firm, about 45 minutes.
- Remove from refrigerator and brush dough’s surface lightly with the beaten egg. Sprinkle evenly with the pecan mixture, pressing it into the dough. Starting with the 10-inch side, roll up as tightly as possible. Brush flour from pastry as you roll.
- Discard remaining flour on parchment paper. Wrap dough roll tightly in the parchment and freeze for about 20 minutes.
- Remove from freezer and immediately cut crosswise into 1-inch rounds.
- Sprinkle a work surface with sugar and cinnamon. Coat both sides of each dough slice with the sugar mixture and press to flatten slightly.
- Roll each cookie into a 6- or 7-inch round. Sprinkle with additional sugar and cinnamon as needed to keep cookies from sticking. Place cookies on parchment-lined baking sheets and refrigerate again until firm, about 20 minutes.
- Preheat oven to 400 degrees. Bake cookies until golden brown, about 14 to 18 minutes. Watch carefully for last 5 minutes of baking. Allow to cool on baking sheets.
Servings: 10. Serving size: 1 cookie. Per serving: 219 calories, 2.8 g protein, 15.1 g fat, 19 g carbohydrates, 2 g dietary fiber, 148 mg sodium, 12.7 g sugars, 18 mg cholesterol
Sunny Kovachevich, Grayson-Collin Electric Cooperative
