Pastry Garnish

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READY IN: 48mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Unfold piecrusts, and press out fold lines.
  • 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.
  • 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 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 lightly greased baking sheet.
  • Bake at 350° for 10 minutes or until golden.
  • Cool on wire rack.
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