QUICK AND EASY PECAN PIE

INGREDIENTS:

1 cup pecans
25 Jatz biscuits
3 egg whites
1 cup caster sugar
Cream and extra pecans to decorate

METHOD:

Crush pecans and Jatz biscuits together.
Whip together egg whites and sugar to form firm peaks.
Then fold together all the ingredients.
Pour mix into a greased pie plate.
Bake 180C for 20mins exactly.
Decorate with cream and pecans.

HAZELNUT CARTWHEELS

INGREDIENTS:

155 gr ground hazelnuts
1/4 cup castor sugar
1 egg
3 sheets puff pastry
1 egg yolk, lightly beaten with 2 teas cold water
2/3 cup icing sugar
2 tbls boiling water

METHOD:

Combine hazelnuts, sugar and eggs and mix well.
Lightly brush each pastry sheet with water.
Cut each pastry sheet into 9 squares.
With a sharp knife starting 1 cm from the centre of each pastry sheet, cut diagonally to each corner.
Spoon 1 teas into the middle of each piece.
One at a time, fold one corner point to the centre to form a cartwheel shape.
Brush top of cartwheel surface with the egg yolk mix.
Bake at 230C for 10 - 15mins or until golden.
Make icing and brush over the cartwheels while they are still warm.
Serve warm and enjoy!