Pecan Shortbread with Peach Filling and Greek Yogurt Topping

By Stacey Spinola of Spinola's Bake Shop, LLC
By / Photography By Michael Fornataro | June 01, 2015


  1. Preheat oven to 350°F. Lightly toast pecans, just until their aroma can be smelled. Let cool. Grind half of the toasted pecans (¼ cup), and set other half aside.
  2. Combine ground toasted pecans, 1 stick butter, ⅓ cup powdered sugar, and 1 cup flour. Press the dough into the bottom of an 8-inch square pan.
  3. Bake at 350°F 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 350°F 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 ¼ cup toasted pecans onto each slice before serving.

Spinola’s Bake Shop, LLC, 3845 Old William Penn Hwy., Murrysville. 724.519.7741.


  • ½ cup chopped pecans
  • 1 stick salted butter, softened to room temperature, plus 1 tablespoon
  • ⅓ cup powdered sugar, plus 2 tablespoons
  • 1 cup all-purpose flour, plus 2 tablespoons
  • 4 cups frozen peach slices, partially defrosted
  • ¼ cup sugar
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • Cooking spray
  • ½ cup plain Greek yogurt, drained
  • ½ teaspoon vanilla
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