Pastry Garnish

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• 1 (15 ounce) package refrigerated pie crusts
• 1 large egg
• 1 tablespoon water
• 24 pecan halves

Recipe

• 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.