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Cobbler de Pastel de Nuez.

 

Which pecans are the most suitable?

Using unprocessed pecans is ideal to achieve the characteristic crunch in the topping. Do not use pecans that have been roasted or coated in sugar because they are usually softer.

Can I use regular flour instead of self-rising flour?
If you don’t have self-rising flour, you can use a mixture of 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt instead.

What should I do if I don’t have vanilla extract?
You can leave out the vanilla extract. The shoe repair person will still taste good even without it.

Can I use brown sugar instead?
Light or dark brown sugar both work fine. You can also use regular white sugar if necessary.

Does the water need to be very hot?
The water needs to be very hot, but not boiling. Usually, hot water from the tap is enough. The warm water helps make the soft inside texture.

How can I tell when it’s done baking?
It is ready when the top is a golden color and the filling is bubbling at the edges, which usually takes around 45-50 minutes.

Is it possible to prepare it in advance?
Yes! Follow steps 1 to 7, then cover tightly and put in the refrigerator without baking for up to 24 hours. Increase the time in the oven by 10 minutes.

How long does the uneaten cobbler stay fresh?
The pecan cobbler can be stored in the refrigerator for 3-4 days in an airtight container.

Which vanilla ice cream is the best to serve with it?
High-quality vanilla ice cream is excellent. The vanilla taste goes well with the pecan filling.

List of items needed to make something.

6 tablespoons of unsalted butter, which is equal to 85 grams.
2 cups (200g) of pecans, roughly chopped.
1 cup of self-rising flour, which weighs 125 grams.
1/2 cup (120ml) of full-fat milk
1 and 3/4 cups of packed light brown sugar, which is equal to 350 grams.
A little bit of salt
2 teaspoons of vanilla flavoring
1 and a half cups of hot water (355ml)

Directions

Heat the oven to 350°F (180°C) before using.
Put 6 tablespoons of butter in a baking dish that is 9×13 inches and place it in the oven that has been heated until the butter melts. Take out of the oven and leave it to the side.
Put pecans in a plastic bag and crush them with a rolling pin until they are roughly broken, leaving some pieces. Put 1 cup of crushed pecans to use as a topping.
In a big bowl, mix the flour, milk, brown sugar, salt, and vanilla until everything is well combined. The blend will be really dense.
Use a big spoon to drop spoonfuls of the batter evenly over the melted butter in the baking dish.
In a little bowl, combine the rest of the crushed pecans and brown sugar. Spread the mixture of pecans and sugar evenly on top of the batter.
Pour the hot water slowly and evenly over the whole dish.
Cook in the oven for 45-50 minutes or until the top is golden and bubbling. Allow to cool for 15 minutes before serving.
Put in bowls and add a scoop of vanilla ice cream on top. Have fun!
Advice
If you don’t have self-rising flour, you can make a substitute by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Ensure the water is very hot but not boiling to achieve a gooey inside and crispy top.
Allow the cobbler to sit for 15 minutes before serving to let the caramel sauce thicken a bit.
Try this simple pecan cobbler recipe at home! The soft cake inside goes really well with the crispy, buttery pecan topping.