Fine pecan triangles

Name: Fine pecan triangles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 80
Ingredients: 225 g Flour; 175 g Sugar; 1 Egg yolk (size M); 250 g cold butter; 400 g Pecan kernels; 2 TABLESPOONS Honey; 1 pinch Salt; 200 g white couverture; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 80

225 g Flour
175 g Sugar
1 Egg yolk (size M)
250 g cold butter
400 g Pecan kernels
2 TABLESPOONS Honey
1 pinch Salt
200 g white couverture
7-10 Tbsp Fat and flour

Directions

1
Knead flour, 75 g sugar, egg yolk and 150 g butter in flakes with the dough hooks of the hand mixer to a dough. Press the dough evenly flat with your hands on a greased, floured baking tray (32 x 39 cm) or roll it out. Put in a cool place for approx. 1 hour. In the meantime chop the nuts. Bring 4 tablespoons of water, honey, 100 g sugar, 100 g butter and salt to the boil in a wide saucepan.
2
Mix in nuts and let the mixture cool down. Prick the dough several times with a fork. Spread the nut mixture evenly over the dough and press it down lightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove and let cool lukewarm. Cut into about 80 triangles. Leave to cool completely. Then remove from the tray with a pallet. Melt the chocolate coating over a warm water bath.
3
Remove and let cool lukewarm. Cut into about 80 triangles. Leave to cool completely. Then remove from the tray with a pallet. Melt the chocolate coating over a warm water bath. Dip 2 corners of the nut corners into the couverture, wipe off lightly and allow to dry
4
Waiting time 50 minutes