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Mini pecan pies
Delicious pecan pies with cranberries!
Ca. 190°C
Ca. 25 min
75 pieces
Ingredients
Dough:
1.200 gr
Damco kano powder
475 gr
Butter
125 gr
Caster sugar
30 gr
Whole egg
60 gr
Water
Crumbs:
1.200 gr
Damco kano powder
475 gr
Butter
125 gr
Caster sugar
60 gr
Water
Filling:
700 gr
Water
300 gr
Damco custard powder top R
1.000 gr
Damco almond paste K+K
Other:
Pecan nuts
Cranberries
Damco Florentine powder mix
InstructionsPrintDownload PDF
Instructions for the dough:
- Mix butter, sugar, egg and water until there are no lumps and then add Damco kano powder.
- Once the dough has been formed, stop the machine and allow the dough to cool for 12 hours.
Instructions for the crumbs:
- Mix butter, sugar and water until there are no lumps and then add Damco kano powder.
- Mix briefly to a crumble dough, stop the machine and allow the dough to cool for 12 hours.
Instructions for the filling:
- Mix water and Damco custard powder Top R, add Damco almond paste K+K in 3 stages until there are no lumps.
Instructions:
- Roll out the dough until it is 4 mm thick and cut out in 6 cm Ø pieces.
- Place the slices of dough in a 9 cm Ø ring and pipe on about 25 g of filling.
- Fill the edge with the crumbs and finish with pecans and cranberries.
- Decorate with a layer of Damco Florentine powder mix before baking.
Note: The recommended almond paste used in this recipe is ready to use (indicated with K+K). You can also use a regular Damco almond paste, just add 5-7% whole egg.
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