Food & Drink

Pecan-Praline Rolls

Sugary, nut-studded rolls with European influences and Texas roots

photo: Sandy Wilson


Texas has a long-standing tradition of European baked goods, which arrived with an influx of German and Czech immigrants in the mid-1800s. These nut-studded rolls reach next-level deliciousness with a glaze of sugar, whipping cream, and praline liqueur. “Although it is highly unlikely that they had access to liqueurs for making tasty glazes,” Chef Terry Thompson-Anderson says, “I’m certain they would have appreciated the addition.”


Recipe from Terry Thompson-Anderson, excerpted from Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics, and Local Favorites


Ingredients

  • Cream Pastry

    • 2 cups all-purpose flour

    • 4 teaspoons baking powder

    • 1 tablespoon sugar

    • 1 teaspoon kosher salt

    • 3/4 to 1 cup whipping cream, room temperature

  • Filling

    • 1/4 cup unsalted butter, softened

    • 2/3 cup firmly packed light brown sugar

    • 1/3 cup finely chopped pecans

    • 1 teaspoon ground cinnamon

    • 12 pecan halves

  • Praline Glaze

    • 1 cup powdered sugar

    • 1 tablespoon praline liqueur

    • 1 tablespoon whipping cream


Preparation

  1. Preheat oven to 425 degrees. Butter 12 muffin cups; set aside. To make the pastry dough, combine the flour, baking powder, sugar, and salt in a large bowl. Stir in enough cream to make a soft dough. Turn the dough out onto a lightly floured work surface and knead gently about 15 times until the dough comes together into a cohesive mass. Roll the dough out into an 18 x 12-inch rectangle. Spread the dough with the filling butter. In a small bowl, combine the brown sugar, chopped pecans, and cinnamon; reserve ¼ cup for topping. Scatter the filling ingredients evenly over the buttered dough. Beginning on the long side nearest you, roll up tightly, like a jelly roll. Pinch the seam to seal. Place the dough roll so that it’s seam side down and cut it into 24 slices, each about ¾ inch wide. Stand 2 slices, side by side, and on the edge, in each muffin cup. Gently spread the slices apart so that they form a “v” space in the center. Spoon 1 teaspoon of the reserved brown-sugar mixture in the center of each roll. Top each with a pecan half, pressing it lightly into the roll.

  2. Bake in preheated oven for 15 to 20 minutes, or until the rolls are golden brown.

Recipe from Terry Thompson-Anderson, excerpted from Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics, and Local Favorites


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