Pecan Pie Lasagna
Ingredients:
For the crust layers:
1 package puff pastry sheets (2 sheets), thawed
1 egg, beaten (for egg wash)
For the cheesecake layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped topping
For the pecan pie filling:
1 cup brown sugar, packed
1/2 cup light corn syrup
1/4 cup unsalted butter
2 eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
Pinch of salt
Directions:
Preheat oven to 375°F (190°C). Roll out puff pastry sheets and cut each into 9x9-inch squares. Place on parchment-lined baking sheets, prick with a fork, and brush with egg wash.
Bake each sheet for 12–15 minutes until golden and puffed. Let cool completely.
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, then fold in whipped topping. Chill while preparing the filling.
For the pecan filling, combine brown sugar, corn syrup, butter, and salt in a saucepan. Heat over medium until butter melts and mixture starts to bubble.
Remove from heat and let cool slightly. Whisk in eggs, then stir in vanilla and chopped pecans. Return to heat and cook, stirring, until thickened (about 4–5 minutes). Let cool completely.
To assemble, place one pastry sheet on a serving plate. Spread a layer of cheesecake filling, followed by pecan filling. Repeat layers until all ingredients are used, ending with a pastry top.
Chill for 2 hours or more before slicing. Garnish with whole pecans on top.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 45 minutes
Kcal: 460 kcal per slice | Servings: 9
Tips:
Make sure fillings are completely cooled before assembling for clean layers.
Use a serrated knife to slice neatly through the pastry and layers.
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