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!


  • 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



  1. Turn oven on to 350 F. Put parchment paper on a baking sheet with a rim. Set aside.
  2. Roll out the puff pastry dough sheets about 3 inches longer on a piece of parchment paper.
  3. Spread the warmed butter evenly on both of the sheets.
  4. Mix the brown sugar, nuts, and cinnamon in a bowl.
  5. Split the mixture evenly between the two sheets.
    Roll it up like a cinnamon roll, beginning with the long side.
  6. Move the logs to a baking pan lined with paper that you have already prepared.
  7. Start about an inch from the end of each log and cut down the middle.
  8. Don't cut all the way to the bottom. Instead, cut about an inch into the layers.
  9. Make a ring with your hands by twisting and swirling.
  10. You can also cut the tops with a knife to separate the pieces.
  11. Brush the dough with the egg wash, and bake for 30–35 minutes, or until the dough is deep golden brown in the middle.
  12. Cool to room temperature.
    Make the icing: Put all of the ingredients for the icing in a small bowl and mix well
  13. . Drizzle the icing over the pastries and cut them into pieces or wedges to serve.
  14. Use plastic wrap to cover up the leftovers. Keep at room temperature.

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