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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 6 |
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This recipe goes with Pecan Pie Cake #106010. This puts a nice finishing touch on the cake. Ingredients:
1 (15 ounce) package refrigerated pie crusts |
1 large egg |
1 tablespoon water |
24 pecan halves |
Directions:
1. Unfold piecrusts, and press out fold lines.
2. Cut several (10 to 12) leaves from each piecrust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife.
3. Reserve pastry trimmings.
4. Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
5. Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls.
6. Coat with cooking spray, and place on a lightly greased baking sheet.
7. Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
8. Bake at 425° for 6 to 8 minutes or until golden.
9. Cool on a wire rack 10 minutes.
10. Gently remove foil from leaves.
11. Pinch 12 pea-size pieces from pastry trimmings.
12. Place between pecan halves, forming sandwiches.
13. Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans.
14. Brush with egg mixture.
15. Place on lightly greased baking sheet.
16. Bake at 350° for 10 minutes or until golden.
17. Cool on wire rack.
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