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“This recipe goes with Pecan Pie Cake #106010. This puts a nice finishing touch on the cake.”
READY IN:
48mins
YIELD:
36 pastry garnishes
UNITS:
US

Ingredients Nutrition

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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