Pecan Wedges

Pecan Wedges

From the Cake Boss Book By Buddy Valastro

6 Sticks (3 cups/1 ½ Pounds) unsalted butter at room temperature

1 cup granulated sugar

2 extra-large eggs

¼ cup whole milk

4 cups pastry flour/all-purpose flour

1 cup light-brown sugar

3 tablespoons heavy cream

3 cups whole pecans

2 cups finely chopped semisweet good-quality chocolate

1-To make the dough – put 4 sticks of butter and the granulated sugar in a bowl of a stand mixer fitted with the paddle, and paddle on low – medium speed until thoroughly mixed, approximately 1 minute. Add the eggs and paddle until incorporated, approximately 1 minute. Add the milk and the pastry flour and mix until thoroughly blended, 30 seconds to 1 minute.

2-Wrap the dough in plastic wrap and chill until stiff enough to manipulate, about 30 minutes.

3-Preheat oven to 400F/200C, place oven rack in the center of the oven.

4-Divide the dough into four equal pieces. Lightly flour work surface and roll each piece of dough into a 18inch/45cm log, 2inches/5cm high. Place on a baking tray and flatten the center of the log so that it looks like a ravine, it should be about 3inches/8cm wide, fatter at the end than at the center. Crimp the edge at both sides. Repeat with all pieces of dough, leave a 2inch/5cm gap between the logs on the baking tray.

5-To make the caramel mixture – put the remaining 2 sticks of butter, the brown sugar and the cream in a saucepan and bring to the boil. Immediately remove from the heat and stir in the pecans. Spoon the caramel-pecan mixture into the ravine in the center of the logs. Bake for about 20 minutes or until golden brown.

6-Remove the trays from the oven and place the bars onto a cutting board, cut each bar crosswise into 4 or 5 wedges.

7-Melt the chocolate in a double boiler or in the microwave. Dip half of each wedge into the chocolate and place on a wire rack or baking paper, allow to set for about 30 minutes.

Can be refrigerated in an airtight container for up to 3 days.

I got lazy and made this as a pie with no chocolate – still tasted amazing, but in the future will try make it as chocolate dipped wedges.