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Tejas

A traditional Peruvian confectionery featuring toasted pecans stuffed with rich dulce de leche and coated in a glossy sugar glaze.

30 minMediumServes 12180 cal/serving

PeruvianDessertStovetopVegetarianHalal-friendlyKosher-styleGluten-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 24 pecan halves, toasted
  • 1 cup dulce de leche
  • 2 cups powdered sugar, sifted
  • 1/4 cup water
  • 1 tsp lemon juice

Instructions

  1. 1

    Sandwich 1 cup dulce de leche between pairs of 24 toasted pecan halves to form stuffed centers.

  2. 2

    Place the stuffed pecans on a tray and freeze for 15 minutes until firm.

  3. 3

    Combine 2 cups sifted powdered sugar, 1/4 cup water, and 1 tsp lemon juice in a saucepan over low heat.

  4. 4

    Whisk the mixture constantly until glossy and smooth, creating a thick glaze.

  5. 5

    Dip each chilled pecan center into the glaze to coat completely.

  6. 6

    Set coated treats on parchment paper to cool and harden fully.

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Questions

What is Tejas?

A traditional Peruvian confectionery featuring toasted pecans stuffed with rich dulce de leche and coated in a glossy sugar glaze. This reference files it under Peruvian dessert: made on the stovetop, rated medium and about 30 minutes start to finish.

How much time should I plan for Tejas?

As written, 30 minutes: 20 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 2, 15 minutes.

Is there a substitute for powdered sugar in Tejas?

The entry for Tejas calls for 2 cups powdered sugar, sifted. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Does Tejas contain tree nuts?

Yes: 24 pecan halves, toasted. The full allergen list for this entry is tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Tejas?

It is not a good candidate. Keep Tejas covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Serve it with

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