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Martha Stewart Member
Rating: 5 stars
06/10/2019
I think it is better with Himalayan salt, fresh pecans like from MillicanPecan.com at room temperature, and be sure to use unsalted butter. Cooking spray works great.
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Pecan Pastry Cups
Credit:
Ryan Liebe
Recipe Summary
prep: 25 mins
total: 1 hr 30 mins
Yield: Makes 40
Ingredients
Ingredient Checklist
3/4 cup pecan halves, toasted
1 cup mascarpone cheese, room temperature
1/2 stick unsalted butter, softened
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
Vegetable-oil nonstick cooking spray
Cook's Notes
Pastry cups can be made 3 days ahead and stored in an airtight container at room temperature.
Gallery
Pecan Pastry Cups
Credit:
Ryan Liebe
Recipe Summary
prep: 25 mins
total: 1 hr 30 mins
Yield: Makes 40
Gallery
Pecan Pastry Cups
Credit:
Ryan Liebe
Pecan Pastry Cups
Credit:
Ryan Liebe
Pecan Pastry Cups
Recipe Summary
prep: 25 mins
total: 1 hr 30 mins
Yield: Makes 40
Recipe Summary
prep: 25 mins
total: 1 hr 30 mins
Yield: Makes 40
prep: 25 mins
total: 1 hr 30 mins
prep:
25 mins
total:
1 hr 30 mins
Yield: Makes 40
Makes 40
Ingredients
Ingredients
- 3/4 cup pecan halves, toasted
- 1 cup mascarpone cheese, room temperature
- 1/2 stick unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- Vegetable-oil nonstick cooking spray
Directions
Process pecans in a food processor until finely ground. Beat together mascarpone and butter with a mixer on medium-high speed until smooth. Add flour, pecans, and salt and beat just until dough comes together.
Divide dough into 40 balls (about 1 tablespoon each) and refrigerate until firm, about 30 minutes.
Working in batches if necessary, lightly coat cups of mini muffin tins with cooking spray. Press balls into bottoms and up sides of cups and refrigerate until firm, at least 30 minutes or up to overnight.
Preheat oven to 350 degrees. Bake pastry cups 15 minutes. Press down bottoms of cups with the end of a wooden spoon handle, then continue to bake until golden brown, about 15 minutes more. Let cool completely before filling with curd.
Cook's Notes
Pastry cups can be made 3 days ahead and stored in an airtight container at room temperature.
Cook’s Notes
Pastry cups can be made 3 days ahead and stored in an airtight container at room temperature.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
06/10/2019
I think it is better with Himalayan salt, fresh pecans like from MillicanPecan.com at room temperature, and be sure to use unsalted butter. Cooking spray works great.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
06/10/2019
I think it is better with Himalayan salt, fresh pecans like from MillicanPecan.com at room temperature, and be sure to use unsalted butter. Cooking spray works great.
Martha Stewart Member
Rating: 5 stars
06/10/2019
I think it is better with Himalayan salt, fresh pecans like from MillicanPecan.com at room temperature, and be sure to use unsalted butter. Cooking spray works great.
Rating: 5 stars
All Reviews for Pecan Pastry Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan Pastry Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
