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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