Hello Sweet Friends -- today is Kitchen Tuesday!!! Last week I shared a recipe for a Beef Pot Pie that I hope some of you enjoyed trying. I love puff pastry on anything and that seems to really make the pot pie just delectable! :)
This week I'm going to share a recipe with you that I've adapted from one by Claire Robinson of Food Network's 5 Ingredient Fix. I adapted it by changing some of the ingredients according to what I had in my pantry and reduced the butter just a little bit because I found the crust in her recipe to be a little greasy and I think they are just delicious! Claire's recipe is wonderful, though, and you can find it at http://www.foodnetwork.com/ under "Pecan Bars"
Pecan Pie Pastry Bars
(original recipe by Claire Robinson, adapted by Amy Drinkwater)
Crust:
1 stick plus 2 tablespoons cold unsalted butter, cubed, plus more for dish
1 1/2 cups unbleached all-purpose flour
2/3 cup white sugar
1 teaspoon kosher salt
2 tablespoons ice water
Filling:
1 stick (1/2 cup) unsalted butter, softened
1 cup light brown sugar
Pinch salt
1/3 light corn syrup
1/4 cup unbleached all-purpose flour
2 cups coarsely chopped pecans
Heat oven to 350 degrees F.
Line a 9 x 13 glass casserole dish with aluminum foil with about 2 inches overhang to lift bars out later. Using a pastry brush, grease the dish with butter covering the bottom and sides evenly.
Crust: In a food processor, combine the flour, cubed butter, sugar and salt until the mixture resembles coarse sand. NOTE: if your food processor will not hold all the mixture put the flour, sugar and salt in first and mix it and then remove 1/3 to half of it and then process the butter in the remaining mixture. Remove this and combine with the remaining flour mixture and you'll get the same outcome without flour going everywhere! (experience is the best teacher!). Now press this into the bottom of your dish so that it's a smooth even layer all the way to each corner. Place this in the heated oven and bake 20 to 25 minutes until light golden brown. Remove from oven.
Filling: While crust is baking, mix your filling. Combine Butter, Brown Sugar, salt in a stand mixer and using a paddle attachment beat until fluffy (2 to 3 minutes). Add corn syrup and flour and chopped pecans and mix until just combined. Mixture will look like sandy fudge. Place this on top of warm crust and spread an even layer end to end. Place in oven to bake for 30 to 35 minutes until golden brown and bubbly.
Remove from oven and allow to cool completely -- VERY IMPORTANT -- leave in pan until cooled. When cool, lift foil from pan and lower sides. Cut evenly into 24 bars (the easiest way is to divide the bars in half, then fourths and then eighths and then slice lengthwise into 3 rows). Delicious!! These taste like little mini pecan pie pastries and will keep in an airtight container for 2 to 3 days if they last that long!
Verse of the Day: "Test me, LORD, and try me, examine my heart and my mind; for I have always been mindful of your unfailing love and have lived in reliance on your faithfulness." Psalm 26: 2-3
Until tomorrow... be blessed not stressed....and laugh a little (or a lot) today! Love ya! Amy
This week I'm going to share a recipe with you that I've adapted from one by Claire Robinson of Food Network's 5 Ingredient Fix. I adapted it by changing some of the ingredients according to what I had in my pantry and reduced the butter just a little bit because I found the crust in her recipe to be a little greasy and I think they are just delicious! Claire's recipe is wonderful, though, and you can find it at http://www.foodnetwork.com/ under "Pecan Bars"
 |
| Yummy Pecan Pie Pastry Bars!! |
(original recipe by Claire Robinson, adapted by Amy Drinkwater)
Crust:
1 stick plus 2 tablespoons cold unsalted butter, cubed, plus more for dish
1 1/2 cups unbleached all-purpose flour
2/3 cup white sugar
1 teaspoon kosher salt
2 tablespoons ice water
Filling:
1 stick (1/2 cup) unsalted butter, softened
1 cup light brown sugar
Pinch salt
1/3 light corn syrup
1/4 cup unbleached all-purpose flour
2 cups coarsely chopped pecans
Heat oven to 350 degrees F.
Line a 9 x 13 glass casserole dish with aluminum foil with about 2 inches overhang to lift bars out later. Using a pastry brush, grease the dish with butter covering the bottom and sides evenly.
Crust: In a food processor, combine the flour, cubed butter, sugar and salt until the mixture resembles coarse sand. NOTE: if your food processor will not hold all the mixture put the flour, sugar and salt in first and mix it and then remove 1/3 to half of it and then process the butter in the remaining mixture. Remove this and combine with the remaining flour mixture and you'll get the same outcome without flour going everywhere! (experience is the best teacher!). Now press this into the bottom of your dish so that it's a smooth even layer all the way to each corner. Place this in the heated oven and bake 20 to 25 minutes until light golden brown. Remove from oven.
Filling: While crust is baking, mix your filling. Combine Butter, Brown Sugar, salt in a stand mixer and using a paddle attachment beat until fluffy (2 to 3 minutes). Add corn syrup and flour and chopped pecans and mix until just combined. Mixture will look like sandy fudge. Place this on top of warm crust and spread an even layer end to end. Place in oven to bake for 30 to 35 minutes until golden brown and bubbly.
Remove from oven and allow to cool completely -- VERY IMPORTANT -- leave in pan until cooled. When cool, lift foil from pan and lower sides. Cut evenly into 24 bars (the easiest way is to divide the bars in half, then fourths and then eighths and then slice lengthwise into 3 rows). Delicious!! These taste like little mini pecan pie pastries and will keep in an airtight container for 2 to 3 days if they last that long!
Verse of the Day: "Test me, LORD, and try me, examine my heart and my mind; for I have always been mindful of your unfailing love and have lived in reliance on your faithfulness." Psalm 26: 2-3
Until tomorrow... be blessed not stressed....and laugh a little (or a lot) today! Love ya! Amy
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