Pecan & Hazelnut Slice

My freezer, despite being an upright with 7 compartments, I am unable to find a place where I can store even 1 tub of ice cream!

I must free up some space!

Remembering that I had a few boxes of different types of nuts, I decided to make a Pecan & Hazelnut Slice.  We had cakes, pies, tarts, muffins … for the past week.  So for a change …. slice…

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Recipe is taken from  “The Ultimate Cookie Book”  which I bought it from Brisbane many, many years ago.  But I do not  have enough pecan nuts, so I mixed with hazelnuts.

A rich, buttery, pastry-like base is topped with a fabulous nutty, caramel taste mixture.

Ingredients:

2 cups of all purpose flour (plain flour)

pinch of salt

1/2 cup of sugar

1 cup of cold butter, diced (225g)

** Use a mixer with ‘K’ hook, mix the above ingredients till like sandy texture.

1 egg

1 tsp lemon zest

** Add into the above mixture.  Be careful not to overmix.  Here I changed the method a little because I find that the book’s method is not easy to handle.

Put the dough into a plastic bag, leave in the fridge for about 10-15 mins or till easy to roll out.

Remove dough from fridge, cut the plastic bag open.  Have another same size plastic bag, also cut open, so it is just like having the dough in between two plastic sheets.

Roll the dough to your swiss roll pan size or 15×10″ .

Use a fork, prick holes on the pastry.  Bake for 10 mins.

Topping ingredients:

3/4 cup butter (170 g)

1/2 cup clear honey

1/4 cup sugar

1/2 cup soft dark brown sugar

5 tblsp whipping cream

4 cups of pecan halves (I used 3 cups pecan + 1 cup hazelnuts)

** Now you prepare the topping by melting the butter, honey and both sugars in a saucepan.  Bring to boil.  Boil, without stirring for 2 mins.  Remove from heat.  Stir in the cream and nuts.  Pour the topping over the crust then return the pan to the oven and bake for 25 mins or till bubbling.  Leave to cool completely.

When cool, run a knife around the edge of pan, invert onto a baking sheet, place another one on top and invert again.  Dip a sharp knife into very hot water, dry, and cut into squares.

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Note:  Before you bake, suggest that you have a silicon parchment sheet in the tray, so your product will not be burnt on the bottom side and it is easier if inverting.

When you want to use a chopping board to cut, use aluminium foil to cover your board, so when done, you just need to remove the foil and discard.  Easy and clean.

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Happy baking!

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