Pecanettes Recipes

PECANETTES

Steps:

• Preheat oven to 350 degrees.
• Blend together first 3 ingredients into a pie-crust-like consistency. Don't overmix. Shape into 2 dozen 1" balls.
• Spray mini-muffin tins with cooking spray. Place 1 crust ball into each tin. Shape each into mini-crust with your thumb.
• Combine egg, brown sugar, vanilla, butter, salt and pecans. Fill each crust with filling.
• Bake for 25 minutes. Let cool in tins shortly and then remove and cool on wire racks.
• Dust with powdered sugar.

LITTLE NUT CUPS

Steps:

• In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix thoroughly. The dough should be somewhat firm. Roll into 36 small balls, place them on a plate and refrigerate for one hour.
• Make the filling in a medium bowl. Beat the eggs, melted butter, vanilla and brown sugar until smooth and well blended. Stir in the nuts. Preheat oven to 375 degrees F (190 degrees C). Press the chilled dough balls into the bottom and up the sides of tart pans or mini muffin cups. Fill each shell with filling almost to the top. Use a squeeze top honey container if you have one, to drip about 1/2 teaspoon of honey onto the top of each cup.
• Bake for 15 to 20 minutes in the preheated oven, until crust is lightly browned. Allow to cool in the tins completely before removing.

PANCETTA, PEAR & PECAN PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.