That’s good stuff. A least I think. I’m allergic to walnuts and pecans, so I need to ask testers to do the fun/risky stuff. Tasting. I don’t give precise recipes not because I keep them as secrets but because I believe that you and I taste differently. And if you don’t use the same cinnamon (as an example) the end result won’t be the same. Try, taste, discover.
Butter scotch filling is made with butter, Muscovado sugar, whole wheat flour, whole milk, sour cream, pinch of salt.
And your favorite sweet dough.The shells of dough need to be cooked before starting the filling. For the sorbet, syrup, Greek yogurt, lemon juice, and a spoon of sour cream. Candied nuts, pecans, walnuts, and almonds. Nuts are smoked, then toss in egg white, water, brown sugar, cinnamon, clove, cayenne pepper,and star anise. Was debating about adding lemon and orange zests and forgot about it.
So. I got the recipe for the filling on line and twinkled it. Divided the butter by two. Replace it by half of the weight with sour cream and add some more flour to counterbalance the addition of liquid (I hope that make sense).
On a medium heat, in a pot melt the butter (that what the recipes say). But if you let it cook until it gets a nice brown color, the natural nutty flavor comes out. At that point add the sugar. This will low the temperature of the butter and avoid it to burn. Stir and stir with a whisk for 5-6 minutes. Because you are dealing with pure fat, the sugar will take too long to dissolve, so add the flour and whisk til the flour is totally blend in the mix. This is idea of a roux. Pour the milk and cream and whisk until it boils. Continue to stir for 5-7 minutes so the flour cooks. Best time is coming, add the scotch. How much? to your liking. I like it when it is there but not omnipresent. Let it chilled out on the table for some time.
Pour the filling in the cooked shells and place them in the refrigerator.
Sorbet now. Make the syrup with sugar and water (use spring water the result will be better). Add the lemon juice. Let it cool down to room temperature and then whisk the yogurt and sour cream. Chill the mix. Place the mix in the ice cream machine and let it spin.
For the nuts. If you don’t have a smoker use smoked paprika and a mix of egg white, the spices and sugar. Fold the nuts in the mix and lay them on a wax paper and bake the nuts at 325 til done (30 min <>).
Plate, serve, enjoy.