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Pecan pie


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500 g of puff pastry (also ready)-350 g of cereal malt-300 g walnuts-1 small glass of rum


Preheat the oven to 180° c.
Place three-quarters of the dough in a baking dish that you have lined with baking paper.
Put some water in a saucepan, bringing it to a boil, then let simmer for a few moments the walnuts.
Drain, dry and chop coarsely.
Mix with 250 g of malt and the glass of rum.
Pour the mixture over the noodles.
With the fourth remaining puff pastry, form a thin disk with which cover the cake, making sure to press the dough well to the edges so as not to leak out the filling.
Bake for about 45 minutes, remove it and place it on a plate.
While it is still warm, pour the remaining malt cake lands on distributing it across the cake and putting it briefly in the oven is still warm to melt uniformly and coloring the edges.

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A suggested variation is to replace the malt with the chocolate melted in a double boiler.

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