Sugar Pie Sundae
Sugar Pie Sundae
Ingredients
- 8 pecan halves, finely chopped
- 2 tablespoons (30 ml) brown sugar
- 1 pinch ground cinnamon
- 1/4 lb (115 g) store-bought puff pastry, thawed
- 1 tablespoon (15 ml) unsalted butter, softened
- 3/4 cup (180 ml) brown sugar
- 1 tablespoon (15 ml) all-purpose unbleached flour
- 2 tablespoons (30 ml) unsalted butter, melted
- 1 egg
- 3/4 cup (180 ml) milk, hot
- Vanilla ice cream
- Whipped cream
- 1/4 cup (60 ml) toasted pecan halves
Instructions
- With the rack in the middle position, preheat the oven to 200°C (400°F). Line a cookie sheet with parchment paper.
- In a bowl, combine the chopped pecans, brown sugar and cinnamon. Set aside.
- On a floured surface, roll out the dough into a 10 x 25-cm (4 x 10-inch) rectangle. Spread with butter. Sprinkle with the pecan mixture and press gently.
- Cut the dough into twelve 10-cm (4-inch) strips. Twist the strips and arrange them on the cookie sheet. Bake until golden brown, about 15 minutes. Let cool.
Sugar Pie Sundae