Pecan Pie Make Over
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- puff pastry sheet, thawed, cut into four rectangle sheets. refreeze the other two rectangle pieces
- 4 Tbsp
- karo syurp
- 4 tsp
- dark brown sugar
- 8 Tbsp
- pecans, in pieces, divided
- 8 oz
- mascarpone cream cheese, soften
- 2 Tbsp
- 4 Tbsp
- sweet chocolate chips
1Preheat oven to 350. Spray a cookie sheet with oil. lay your puff pastery shapes on sheet, prick each sheet with a fork about three times. Bake five minutes
2Spread a tablespoon of syurp on each rectangle sheet, then sprinkle with a teaspoon of sugar.
3Next spread a tablespoon of pecans on each pastery. Place back into oven and bake 10 minutes longer or until pastery is lightly brown. Also in a oven safe dish place the other 4 tablespoons of pecans in oven and toast about 3 to 4 minutes.
4In a medium bowl add the cheese and nutella. Stir to combine. Set aside while pastery cools and the pecans cool.
5When cooled divide the cheese mixture and spread onto each pie pastery. Top with a tablespoon of chocolate chips, and a tablespoon of toasted pecans. Chill for 30 minutes.