Texan-style Pecan Şöbiyet

Ingredients

In this Texan adaptation of Şöbiyet, the traditional pistachio filling is replaced with a pecan filling, which is a popular nut in Texan cuisine. The warm spices used in the filling are also adjusted to include Texan flavors such as cinnamon and nutmeg. Additionally, the syrup used to drizzle over the baked pastry can be infused with a hint of Texan bourbon for an extra kick of flavor. We alse have the original recipe for Şöbiyet, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the filling: For the filling:
• 2 cups (240g) ground pecans 2 cups (240g) ground pecans
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• For the syrup: For the syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Optional: 2 tablespoons Texan bourbon Optional: 2 tablespoons Texan bourbon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 35g, 18g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix with your fingertips until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water and knead the dough until it comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, mix together the ground pecans, sugar, cinnamon, and nutmeg to prepare the filling.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the chilled dough into a thin rectangle.
6. 6.
   Spread the pecan filling evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one long side, tightly roll the dough into a log shape.
8. 8.
   Cut the log into 1-inch thick slices and place them on a baking sheet lined with parchment paper.
9. 9.
   Bake for 20-25 minutes, or until the pastry turns golden brown.
10. 10.
    While the pastry is baking, prepare the syrup by combining water, sugar, and lemon juice in a saucepan. Bring to a boil and simmer for 5 minutes. If desired, add Texan bourbon to the syrup and stir well.
11. 11.
    Remove the baked pastries from the oven and immediately drizzle the syrup over them.
12. 12.
    Allow the pastries to cool slightly before serving.

Treat your ingredients with care...

• Pecans — Make sure to use fresh and high-quality pecans for the best flavor and texture.
• Texan bourbon (optional) — If you prefer a non-alcoholic version, you can omit the bourbon from the syrup or replace it with a teaspoon of vanilla extract for added flavor.

Tips & Tricks

• To achieve a flaky pastry, make sure the butter is cold and handle the dough as little as possible.
• If you prefer a sweeter Şöbiyet, you can increase the amount of sugar in the filling.
• Serve the Texan-style Pecan Şöbiyet warm with a scoop of vanilla ice cream for an extra indulgence.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• You can also freeze the baked pastries for up to 1 month and reheat them in the oven before serving.

Serving advice

Serve the Texan-style Pecan Şöbiyet as a dessert after a Texan-inspired meal. Dust the pastries with powdered sugar and garnish with a sprig of fresh mint for an elegant presentation.

Presentation advice

Arrange the baked pastries on a decorative platter, allowing the unique rose shape to be showcased. Drizzle some extra syrup over the pastries for a glossy finish.