Quite a few years ago, and I really can't remember when, I came up with the crazy idea of not just making one or two different kinds of cookies or candies to give away during the Christmas season, but to make 12 different varieties, now known as the "12 Sweets of Christmas". Once Thanksgiving had ended and the tree had been put up I begin the monumental task of mixing, baking, dipping and wrapping up the 12 goodies into tins to give as gifts to family and friends. Sometimes I wonder what I have gotten myself into, but everyone seems to love my tins packed full of goodies and I think I would have a revolt on my hands if I failed to follow through on my yearly tradition.
This year I figured I would share all my recipes and photos of each of the sweets and here is the final installment of the 12 Sweets of Christmas.
#12 Sandbakkels
When I make these little beauties it is a labor of love. Not only is it tedious process to make them, but once I am done I can't even eat one or my lips and ears will balloon up and I will be itchy for weeks. If I am not careful and literally touch a pecan my hands will get red, but so many of my family and friends love these that I can't disappoint them. I suppose after reading this many of you will forgo making them, but they really are worth all the work. Back before I knew I had a tree nut allergy I would even eat these and I hate pecans. They are light and crispy, but not too sweet and the hint of almond in the crust is divine. I catch myself sometimes weighing the pros and cons of eating just one, but then I know I wouldn't be able to stop and would likely end up in the emergency room. Hmm, it may be worth it though!
Sandbakkels
1C Butter
1C Sugar
1Small Egg
½t Almond Extract
3C (or less) Flour
-mixand chill
Filling:
3Eggs
1C Sugar
¾t Salt
1C Corn Syrup
3T Butter
1½ t Vanilla
1C Chopped Pecans
-pressdough in tins
-fillwith filling
-bakeon cookie sheet for 20-25 minutes
Mix the dough. It will be a bit crumbly. Cover and chill in the refrigerator for a few hours.
Because of my allergies to tree nuts, I do not use pecans too often. I keep mine in the freezer and they last for years, but I did have to purchase a brand new bag this year and Fleet Farm has the best prices not just for pecans but all nuts.
Mix up the filling.
Here are 3 different sized sandbakkel tins. The smallest tins came from my husband's grandmother and I like them the best. The middle are from my mother and the top I purchased at Wal-mart about 15 years ago.
Line the tins up on a cookie sheet and spray with oil. If you don't you will be cursing the gods as they will stick and all of your hard work will be wasted. So spray liberally!
Place a small amount of the dough in the tin and begin to press with your fingers.
Once you have evenly pressed the dough into the tin, brush off the edges.
This is what they should look like before you fill them.
Spoon in a small amount of the filling just shy of the top of the tin. Don't let the filling overflow as you will have quite a mess once they are baked. Because the pecans float to the top, don't forget to stir first or you will run out of the nuts and all you will be left with is the sugary filling. Though this happens to me all the time - I just add a few more nuts towards the end.
Bake at 350 for about 25 minutes or until the crust is golden brown. Let cool for a few minutes and then carefully loosen the sandbakkels with the tip of a sharp knife. I usually have a few that stick, but my family doesn't mind as they get to eat them right away, but this year I had only 4 stick which was quite a disappointment.
Cool on a rack before storing.
Here is a picture of the 3 different sizes.
I believe I saved the best for last as by far these are the most asked for of my 12 Sweets of Christmas.
FAQs
According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.
How do you store pecan pie? ›
To store a freshly baked pecan pie, remove it from the oven and let it cool for up to two hours. Once it's cool, loosely wrap it in plastic wrap or aluminum foil — don't wrap it too tightly or it can ruin the shape and texture of the pie. Store the wrapped pie in the refrigerator for up to four days.
Can pecan pie be frozen after baking? ›
If you somehow manage to wind up with leftover pecan pie after serving it at Thanksgiving or a dinner party, do refrigerate the remaining pie. It will last for 3-4 days in the refrigerator and up to a couple of months in the freezer.
Should pecan pie be served cold or room temperature? ›
It has eggs which means pecan pie needs to be refrigerated. It can sit out for about two hours though, so if you like it at room temperature, pull it out of the fridge half an hour or so before you serve it.
What is a substitute for Karo syrup in pecan pie? ›
For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.
Should pecan pie be jiggly after baking? ›
You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes. Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
Why is my homemade pecan pie runny? ›
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
Is it OK to leave pecan pie out overnight? ›
You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.
Why is my pecan pie hard on top? ›
Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.
How do you keep pecans from sinking in a pie? ›
Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling.
Chef and Certified Master Baker Genevieve Meli, lecturing instructor in baking and pastry at the Culinary Institute of America, said that she wouldn't refrigerate pecan pie. According to Meli, pecan pie will be able to be safely eaten for two days left out of the fridge.
Can I eat pecan pie that was left out overnight? ›
You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.
Do baked tarts need to be refrigerated? ›
For food safety, always refrigerate or freeze any pie containing egg or dairy products (milk, sour cream, whipped cream or topping, ice cream, yogurt, cream cheese). Baked fruit pies can be kept at room temperature for 24 to 48 hours unless the temperature is excessively warm in that case, refrigerate.
Do tarts need to be refrigerated? ›
Does a fruit tart have to be refrigerated? Because a fruit tart is made with a pastry cream filling and topped with fresh fruit, it's best to store it in the refrigerator to avoid the filling or the fruits breaking down, especially in summer when it's warmer and more humid.
