Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Pecan and Clementine Flaky Pastry https://www.metro.ca/userfiles/image/recipes/Feuilletes-noix-pacane-clementine-1587.jpg PT30M PT1H00M PT1H30M
In a 13 in. X 9 in. (33 cm x 22 cm) buttered pan, spread 7 filo sheets. Butter with a pastry brush. In a bowl, combine nut filling ingredients, spread half on the buttered pastry and cover with 7 more buttered sheets. Spread remaining filling and cover with another 7 buttered sheets. Firmly press pastry around the edges of the pan. Cut diagonally to form 1 in. (2.5 cm) wide lozenges. Bake at 350°F / 180°C about 30 minutes. Lower to 300°F / 150°C and bake about 30 minutes or until golden.
30
1 filo pastry 1 cup (250 mL) butter 3 cups (750 mL) chopped pecans 1/4 cup (60 mL) sugar 1/2 tsp. (2 mL) ground ginger Zest of 4 clementines 1/2 tsp. (2 mL) cinnamon
Pecan and Clementine Flaky Pastry

Pecan and Clementine Flaky Pastry

Rate this recipe
0 Vote
30
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    filo pastry
  • 1 cup
    (250 mL)
    butter

  • pecan and clementine filling:
  • 3 cups
    (750 mL)
    chopped pecans
  • 1/4 cup
    (60 mL)
    sugar
  • 1/2 tsp.
    (2 mL)
    ground ginger

  • Zest of 4 clementines
  • 1/2 tsp.
    (2 mL)
    cinnamon
Imprimer ma sélection

Preparation

In a 13 in. X 9 in. (33 cm x 22 cm) buttered pan, spread 7 filo sheets.

Butter with a pastry brush.

In a bowl, combine nut filling ingredients, spread half on the buttered pastry and cover with 7 more buttered sheets.

Spread remaining filling and cover with another 7 buttered sheets.

Firmly press pastry around the edges of the pan.

Cut diagonally to form 1 in. (2.5 cm) wide lozenges.

Bake at 350°F / 180°C about 30 minutes.

Lower to 300°F / 150°C and bake about 30 minutes or until golden.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.