It's National Pecan Pie Day today. It's probably too hot to turn on the oven, but since we love pecan pie, we have to have a party. Also, my Pecan Pie Pastry is pretty tasty. I'm giving you the recipe today. You might need to throw a party!
PECAN PIE PASTRY
- 1 - 17.3 oz. pkg. Puff Pastry from Pepperidge Farms Frozen sheets that can be rolled up (use both sheets)
- 5 Tablespoons salted butter, softened
- 1 1/2 cups brown sugar, light
- 1 1/4 cups nuts, roughly chopped
- 1 teaspoon of normal cinnamon or Saigon cinnamon
- Egg wash: 1 egg and 2 tablespoons of water
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk, depending on the consistency you want
LETS GET STARTED -
- Turn oven on to 350 F. Put parchment paper on a baking sheet with a rim. Set aside.
- Roll out the puff pastry dough sheets about 3 inches longer on a piece of parchment paper.
- Spread the warmed butter evenly on both of the sheets.
- Mix the brown sugar, nuts, and cinnamon in a bowl.
- Split the mixture evenly between the two sheets.
Roll it up like a cinnamon roll, beginning with the long side.
- Move the logs to a baking pan lined with paper that you have already prepared.
- Start about an inch from the end of each log and cut down the middle.
- Don't cut all the way to the bottom. Instead, cut about an inch into the layers.
- Make a ring with your hands by twisting and swirling.
- You can also cut the tops with a knife to separate the pieces.
- Brush the dough with the egg wash, and bake for 30–35 minutes, or until the dough is deep golden brown in the middle.
- Cool to room temperature.
Make the icing: Put all of the ingredients for the icing in a small bowl and mix well
- . Drizzle the icing over the pastries and cut them into pieces or wedges to serve.
- Use plastic wrap to cover up the leftovers. Keep at room temperature.