Honey Pecan Slices

Name: Honey Pecan Slices
Total time: 1 h
Yield: 14
Ingredients: 1.5 cups all-purpose flour; 2 tablespoons powdered sugar; 0.5 cup unsalted butter; 1 tablespoon water; 3 cups roughly chopped Pecan; 2 eggs (beaten); 0.25 cup unsalted butter (melted); 0.333 cup light brown sugar; 6 tablespoons clear honey; 2 tablespoons cream (30% fat)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Calories:

388

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	388 kcal	(18 %)
Protein	4.98 g	(5 %)
Fat	31.2 g	(27 %)
Carbohydrates	25.75 g	(17 %)
Sugar added	11.76 g	(47 %)
Roughage	2.51 g	(8 %)

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more nutritional values

Vitamin A	118.99 mg	(14,874 %)
Vitamin D	0.32 μg	(2 %)
Vitamin E	1.39 mg	(12 %)
Vitamin B₁	0.23 mg	(23 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	1.89 mg	(16 %)
Vitamin B₆	0.06 mg	(4 %)
Folate	35.17 μg	(12 %)
Pantothenic acid	0.28 mg	(5 %)
Biotin	0.17 μg	(0 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	0.24 mg	(0 %)
Potassium	141.88 mg	(4 %)
Calcium	29.01 mg	(3 %)
Magnesium	39.12 mg	(13 %)
Iron	1.44 mg	(10 %)
Iodine	8.89 μg	(4 %)
Zinc	1.49 mg	(19 %)
Saturated fatty acids	8.48 g
Cholesterol	53.59 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

triangles

For the base: 1 ½ cups
all-purpose flour; 2 tablespoons
powdered sugar; ½ cup
unsalted butter; 1 tablespoon
water

For the topping: 3 cups
roughly chopped Pecan; 2
eggs (beaten); ¼ cup
unsalted butter (melted); 0.333 cup
light brown sugar; 6 tablespoons
clear honey; 2 tablespoons
cream (30% fat)

How healthy are the main ingredients?

egg honey

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Preparation steps

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a shallow 28 x 18 cm| 11" x 7" rectangular baking tin.

For the base: put the flour, sugar and butter into a food processor and process until the mixture resembles breadcrumbs.

Add just enough water to form a firm dough.

Roll out the dough on a floured surface and line the base and sides of the tin. Prick the base, line with non-stick baking paper and baking beans and bake for 10 minutes. Remove the paper and beans and cook for a further 5 minutes.

Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.

For the filling: sprinkle the nuts over the pastry base.

Whisk together the remaining ingredients and pour over the pecans.

Bake for 25 minutes, until golden Cool in the tin and cut into triangles.