150 g of sugar
150 g of butter
150 g of pecans
250 g of all-purpose flour
2 eggs
your preferred ice cream
Filling:
300 g of sugar
250 g of ground pecans
6 eggs, lightly beaten
150 g of sugar
150 g of butter
150 g of pecans
250 g of all-purpose flour
2 eggs
your preferred ice cream
Filling:
300 g of sugar
250 g of ground pecans
6 eggs, lightly beaten
Whisk the butter with the sugar until light; add the eggs, whisk well and add the flour and pecans; mix well and let rest for 1/2 hour
Roll out the dough to a thickness of 1 cm and cut a circle with a plate
Place in a greased baking dish and cover with your preferred ice cream, leaving a border of 2 cm all around
Cut the remaining dough into strips 2 cm wide and place forming a border
Fill with the pecan filling and, with the rest of the strips, make a lattice top
Garnish the intervals with dried fruits and then bake in a warm oven
Filling:
Make a paste-like syrup by cooking the sugar with water to 120°C; add the pecans and eggs
Cook over low heat, stirring constantly, until the mixture reaches 85°C.
