13 April, 2010
Pecan and Chocloate Pastries
Right, lets get to it. Oh.. and by the way, did i not mention how delicious sweet and crispy they tasted?
So first up, I started with my pecan nuts and blended them in my mini food processor, until they were relativley blended and fine.
Cute food processor, huh?
After i had processed the pecans, i just combined them with cinnamon and brown sugar and threw them in a large bowl
then i measured some butter, and some olive oil
then i simply just put both of them into a small saucepan and melted them
then i got my yummy little chocolate chip morsles
i grinded them in a nut grinder, dont grind them in a food processor! you dont want chocolate dust, more like chocolate rubble, some buts chunky some bits tiny like this:
so, i had the butter and olive oil mixture, my pecan nut mixture, and my chocolate mixture.
they all remained seperate in their own bowls. and i got to work with brushing the pastry, filling, folding, filling then rolling! I dont actually have any pictures of me doing this (maybe because i was in a rush because i was scared that the pastry could dry out!)i have only one picture:
Underneath those chocolate chips, is the pecan and cinnamon mixture. after these chocolate chips went on i tucked in the longer sides about 1/2 a centimetre and then i carefully rolled it up so it looked like a pretty cigar
lightly brush over the top with the olive oil mixture so you get a shiny glaze after it's baked, i kind of went over the top with this.. but use in moderation!!
Perfect Pecan and Chocolate Cigars
- 100g pecan nuts
- 2 tsps ground cinnamon
- 1 tsp brown sugar
- 125g butter
- 1/4 olive oil
- 250g choppped milk/dark chocolate
Preheat oven to 180c degrees
Ground pecan nuts in a mini food processor, and combine with cinnamon and brown sugar. Set aside.
Melt butter and olive oil in a small saucepan over low heat until melted. Set aside.
Chop milk or dark chocolate and place in a small bowl.
Cover fillo pastry with a wet tea towel, to prevent it from drying out. Working with about 3 sheets at a time, cut in half so you are left with a long rectangle. Brush half of the rectangle and place in 2 tsps of pecan mixture. Fold ver, so you have a square. Brush the square with olive oil mixture again, and place 2 tsps of chocolate chips. Roll the vertical longer sides in 1cm and starting from the chocolate end, roll into a cigar shape. Place on lined tray and gaze the tops again, with olive oil mixture. Bake in the oven for about 15-20 mins or until pastry is a pale gold.