Pastry Garnish

1. 1

   Unfold piecrusts, and press out fold lines.

2. 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. 3

   Reserve pastry trimmings.

4. 4

   Whisk together egg and 1 tablespoon water, and brush on pastry leaves.

5. 5

   Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls.

6. 6

   Coat with cooking spray, and place on a lightly greased baking sheet.

7. 7

   Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.

8. 8

   Bake at 425u00b0 for 6 to 8 minutes or until golden.

9. 9

   Cool on a wire rack 10 minutes.

10. 10

    Gently remove foil from leaves.

11. 11

    Pinch 12 pea-size pieces from pastry trimmings.

12. 12

    Place between pecan halves, forming sandwiches.

13. 13

    Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans.

14. 14

    Brush with egg mixture.

15. 15

    Place on lightly greased baking sheet.

16. 16

    Bake at 350u00b0 for 10 minutes or until golden.

17. 17

    Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.