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Tuesday, January 19, 2010

Sopapilla Pie

I know it's not Saturday... but I'm posting a sweet. Yep, I cheated. I didn't stick to my plan but I just couldn't help myself. I was searching for a link to another recipe that a friend recommended when I found this. This is a recipe from a local fire department... and these firefighters know a thing or two about cooking!!

Ingredients
2 cans crescent rolls
2 pkg cream cheese
1/2 cup chopped pecans
1 1/2 cups sugar
1 1/2 stick butter (plus more to butter baking dish)
1 tbsp vanilla
2 tbsp cinnamon
*my notes:
1.The crescent rolls were to long and not wide enough for my pan so I just trimmed them to fit.
2. The recipe did not specify what size package of cream cheese to use, but I think two 8oz pkgs was a little too much so next time I make it (oh yes, there will be a next time) I will change it to one pkg.
And, just incase you were wondering what the inside looks like... it's heavenly!!

Directions
Grease a 9x9 baking pan liberally with butter. Open one can of crescent rolls. Don't tear the rolls apart, but roll the solid sheet of dough across the bottom of the pan. (Tip: put the can in freezer for a few minutes, as this is easier when the dough is cold).

Bake the first layer for 15-20 minutes at 350 degrees. Take it out of the oven when the top of the dough gets brown.

Soften the cream cheese in the microwave for about a minute. Take it out and mix it in a bowl with 1 cup of sugar and the vanilla. Spread this mixture evenly over the cooked layer of crescent rolls.

Open the second can of crescent rolls and lay it in a solid sheet over the cream cheese mixture. Melt the remaining stick and a half of butter and use a whisk to mix this with a half cup of sugar. Then whisk in cinnamon until the liquid turns brown.

Spread this mixture evenly over the top layer of uncooked dough. Crush  Sprinkle half cup of pecans over the buttered dough. Then bake again at 350 for about 25 minutes.

Again the dough will be brown on top. Take it out of the oven and let it cool for ten minutes before serving.


Original Recipe found Here.

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