Salted Caramel Pecan Piadina

The pecan is the only major tree nut native to North America. Its name comes from an Algonquin word for a nut so hard you need a stone to crack it. Lucky for you, this recipe starts with pecans that are already chopped.

Ingredients

• 2 Fresco Piada Traditional piadine
• ½ cup chopped pecans
• 4 oz cream cheese, softened
• 2 tbsp light brown sugar
• ½ tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ cup thick salted caramel sauce, plus more for drizzling
• 2 tbsp butter, melted
• 2 tbsp granulated sugar mixed with ½ tsp ground cinnamon
• Flaky sea salt
• Vanilla ice cream, for serving (optional)

Directions

1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring, until they smell nutty. Set aside and wipe out the skillet.
2. Beat the cream cheese, brown sugar, vanilla and cinnamon until smooth.
3. Spread half the mix on one half of each piadina, leaving a ½-inch border. Drizzle each with 2 tbsp caramel and sprinkle with half the pecans. Fold.
4. Brush both sides with melted butter and sprinkle with the cinnamon sugar.
5. Cook in the skillet over medium-low heat about 1 minute per side, until crisp and caramelized. Keep the heat moderate: sugar burns fast.
6. Let it rest 2 minutes, because that caramel is lava-hot. Cut into wedges, drizzle with more caramel, add a pinch of flaky salt and serve it à la mode.

Cooking vegetarian? Our Traditional piadina is made with lard; use our Oil piadina [LINK OIL].

Find Fresco Piada Traditional piadine here: https://www.frescopiadausa.com/products/piadina-traditional-bundle-4-packs