Dessert Enchilada (Praline Pecan Roll)

Dessert Enchilada

Dessert Enchilada

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

Instructions:

  • 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.

Gringo Sopapillas

Gringo Sopapillas

Gringo Sopapillas

Each week I try to find out why we will be having at our family dinner so I can prepare a dessert that will pair well with it. It doesn’t always work out but I like to try.

This week we had tortilla soup so I thought it would be fun to make a Mexican dessert. I’m not a fan of flan (say that 5 times fast) so that was off the list of options right away. I was also informed by my wife that she was getting tired of pumpkin and would appreciate a week off from that. So that’s a big NO to “putting a fall twist on a Mexican classic.”

After several days of googling and pondering quietly on the balcony while I watched the sunset, I was about ready to phone it in and get a frozen Sarah Lee pie when I stumbled upon this simple recipe. The simplicity of the recipe was a big selling point because I honestly didn’t want to make anything at that point.

What resulted was a dessert that took about 20 minutes (including bake time) that everyone loved.

This recipe was so simple that the recipe didn’t really exist. I had to work this one out for you guys. Enjoy!

Ingredients:

  • 1 puff pastry sheet (located in the freezer section at the grocery store)
  • 1 egg (for egg wash)
  • 2 Tablespoons of milk (for egg wash)
  • Cinnamon
  • Sugar
  • Honey

Instructions:

  • Preheat the oven to 400 degrees
  • Cut the puff pastry sheet into small triangles and lay them on a greased cookie sheet.
  • brush the top of each triangle with the egg wash.
    • Egg Wash instructions (for those that don’t know): Whisk one egg in a bowl until blended. whisk in 2 Tablespoons of milk (or water). Once that’s all blended you’re good to go
  • Place in the oven for 15 to 20 minutes or until lightly browned.
  • While the pastry is backing, mix cinnamon and sugar in a large plastic freezer bag. The mix ratio is up to you, make it however you like. I used 3.5 cups of sugar and 1/2 cup of cinnamon.
  • When the pastry is done baking, let them cool for just a minute then drop them in the bag of cinnamon sugar a few at a time and give them a good shake.
  • Once they’re done being “sugared” arrange them on a plate and drizzle them with honey.
  • Take pictures to post on Facebook and Instagram before serving.

*Notes: You can also serve them with the honey on the side for those who might find the whole dessert a little too sweet. This really was a simple recipe, use it on a night when you want to “phone it in” but still impress everyone.

What should I do with this extra sheet of puff pastry? I’m glad you asked! Why not try out this Dessert Enchilada recipe

Original “recipe” source: http://sewtrashy.com/2010/03/make-it-monday-gringo-sopapillas/