Back in February I made a praline filled king cake out of crescent rolls and that was my inspiration here. I had a left over sheet of puff pastry and 15 minutes to kill while I waited for the Gringo Sopapillas to finish backing so I decided to make a Mexican version of the praline filled king cake. I know, I’m an overachiever.
This is basically just a praline pecan roll with a praline sauce drizzled on top. The final product is small but the dessert itself is very sweet so you can’t eat too much without feeling sick and needing your friends to carry you to the couch where you will promptly unbutton your pants and assume an Archie Bunker position.
Pecan Roll Ingredients:
- 1 sheet of puff pastry (located in the freezer section at the grocery store)
- 1 cup of crushed pecans
- 3 Tablespoons of butter (melted)
- 1.5 cups of brown sugar (either light or brown will work, your choice)
Praline Sauce Ingredients:
- 1 cup of brown sugar (again either light or brown will work)
- 3/4 cup of evaporated milk
- 1 tablespoon of butter
- 1/2 teaspoon of vanilla
- Preheat your oven to 400 degrees.
- Lay puff pasty sheet flat on a greased baking sheet.
- brush melted butter across the top of the pastry.
- spread the brown sugar so that it covers the entire pastry.
- spread crushed pecans on top of the brown sugar. (This might sound crazy but if you turn any long pecan pieces so that they lay horizontal to the direction you’re going to roll the pastry, it will prevent them from punching through the outer layer.)
- Bake the pastry for 20 minutes or until light brown.
- While the pastry is baking, combine brown sugar, evaporated milk, and butter in a small sauce pan over low heat. Stir until mix is smooth and syrupy. This could take up to 10 minutes.
- Stir in vanilla.
- Let the sauce cool for 5 to 7 minutes before serving.
- Once the pastry is done baking, remove it from the oven and let it cool for a few minutes.
- Place the pastry on a serving dish and pour the warm sauce over it.
- (Optional) Sprinkle leftover pecans over the roll.
*Notes: I named this the Dessert Enchilada because it looks more like an enchilada than a pecan roll and we were having Mexican for dinner so I thought I would be witty. Like I said, this dessert is pretty sweet (there’s a lot of brown sugar in there) so it wont take much to satisfy your post dinner sweet tooth. Also, the praline sauce is good for a lot more than just this recipe, feel free to pour it over ice cream. It’ll look a lot more impressive if you make homemade toppings for your ice cream.
Most store bought puff pastries come in packs of two sheets. I suggest using the other sheet to make Gringo Sopapillas. An easy dessert (or breakfast) that will puff your leftover ingredients to good use.