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Recipe: Pecan Shortbread with Peach Filling and Greek Yogurt Topping

Pecan Shortbread with Peach Filling and Greek Yogurt Topping

Yield: 9 servings

Pecan Shortbread with Peach Filling and Greek Yogurt Topping

Recipe by Stacey Spinola of Spinola’s Bake Shop, LLC, 3845 Old William Penn Hwy., Murrysville. 724.519.7741. As seen in Edible Allegheny's June/July 2015 installment of 3 Ingredient Fix. Photograph by Michael Fornataro. Styling by Samantha Casale.


  • 1/2 cup chopped pecans
  • 1 stick salted butter, softened to room temperature, plus 1 tablespoon
  • 1/3 cup powdered sugar, plus 2 tablespoons
  • 1 cup all-purpose flour, plus 2 tablespoons
  • 4 cups frozen peach slices, partially defrosted
  • 1/4 cup sugar
  • Pinch of salt
  • 1/4 teaspoon cinnamon
  • Cooking spray
  • 1/2 cup plain Greek yogurt, drained
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350ºF. Lightly toast pecans, just until their aroma can be smelled. Let cool. Grind half of the toasted pecans (1/4 cup), and set other half aside.
  2. Combine ground toasted pecans, 1 stick butter, 1/3 cup powdered sugar, and 1 cup flour. Press the dough into the bottom of an 8-inch square pan.
  3. Bake at 350ºF for 10-12 minutes, until lightly golden around the edges.
  4. To make the peach filling, chop peaches into bite-sized pieces. Mix with sugar, 2 tablespoons flour, salt, and cinnamon. Set aside.
  5. Take the baked crust out of the oven. Spray the sides of the 8-inch square pan with cooking spray.
  6. Spread the peach filling on the baked crust. Dot with 1 tablespoon butter.
  7. Bake at 350ºF for 25 minutes or until peach filling is tender and bubbling. Let cool.
  8. To make Greek Yogurt topping, mix yogurt, 2 tablespoons powdered sugar, and vanilla. Spoon Greek Yogurt topping and sprinkle remaining 1/4 cup toasted pecans onto each slice before serving.


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