Name: Sugar Pie Sundae
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 8 pecan halves, finely chopped; 2 tablespoons (30 ml) brown sugar; 1 pinch ground cinnamon; 1/4 lb (115 g) store-bought puff pastry, thawed; 1 tablespoon (15 ml) unsalted butter, softened; 3/4 cup (180 ml) brown sugar; 1 tablespoon (15 ml) all-purpose unbleached flour; 2 tablespoons (30 ml) unsalted butter, melted; 1 egg; 3/4 cup (180 ml) milk, hot; Vanilla ice cream; Whipped cream; 1/4 cup (60 ml) toasted pecan halves

Preparation

PECAN STRAWS
- With the rack in the middle position, preheat the oven to 200°C (400°F). Line a cookie sheet with parchment paper.
- In a bowl, combine the chopped pecans, brown sugar and cinnamon. Set aside.
- On a floured surface, roll out the dough into a 10 x 25-cm (4 x 10-inch) rectangle. Spread with butter. Sprinkle with the pecan mixture and press gently.
- Cut the dough into twelve 10-cm (4-inch) strips. Twist the strips and arrange them on the cookie sheet. Bake until golden brown, about 15 minutes. Let cool.
SUGAR TOPPING
- In a saucepan off the heat, combine the brown sugar and the flour. Whisk in the butter and egg. Add the milk gradually and bring to a boil, stirring constantly. Pour into a bowl and let cool. Cover and refrigerate until lukewarm or chilled.
ASSEMBLY
- Place 1 or 2 scoops of ice cream in a sundae bowl. Drizzle with sugar topping. Using a pastry bag fitted with a star tip, garnish with a rosette of whipped cream. Decorate with pecan halves and 1 or 2 pecan straws.

Sugar Pie Sundae

Categories

Ingredients

PECAN STRAWS

SUGAR TOPPING

Preparation

PECAN STRAWS

SUGAR TOPPING

ASSEMBLY

Personal Note