Directions:
- Unfold piecrusts, and press out fold lines. Cut 8 to 10 leaves from each piecrust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife. Reserve pastry trimmings. Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
- Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls. Coat with vegetable cooking spray, and place on a lightly greased baking sheet. Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
- Bake at 425° for 6 to 8 minutes or until golden. Cool on a wire rack 10 minutes. Gently remove foil from leaves.
- Pinch 12 pea-size pieces from pastry trimmings. Place between pecan halves, forming sandwiches. Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans. Brush with egg mixture. Place on baking sheet.
- Bake at 350° for 10 minutes or until golden. Cool on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.91 Kcal (695 kJ) | ||
| Calories from fat | 45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 363.3mg | 15% | |
| Potassium | 69mg | 1% | |
| Total Carbs | 21.2g | 7% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 8.2g | 16% | |
| Iron | 1.9mg | 10% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 178.11 Kcal (746 kJ) | ||
| Calories from fat | 48.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Cholesterol | 199.68mg | 62% | |
| Sodium | 390.02mg | 15% | |
| Potassium | 74.07mg | 1% | |
| Total Carbs | 22.75g | 7% | |
| Sugars | 2.74g | 10% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 8.8g | 16% | |
| Iron | 2mg | 10% | |
| Calcium | 50.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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