Kookie Palace

cookie recipes, food, gardening

Southern Pecan Crisp Recipe Review June 14, 2010

I needed a quick dessert and was low on supplies, especially eggs.  I still had half a box of puff pastry in the freezer and went online to http://www.puffpastry.com/ and found this recipe.  I added about 1/2 teaspoon of cinnamon and omitted the powdered sugar.  I was also too lazy to roll and cut into squares so I just unrolled to puff pastry and cut it into 24 rectangles.  They were well received and easy to make, much better than the pinwheels from an earlier post.

1/2 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1/2 cup packed brown sugar
2 tablespoons butter OR margarine, melted
1/3 cup chopped pecans
Confectioners’ sugar


THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F. Mix brown sugar, butter and pecans.

UNFOLD pastry on lightly floured surface. Roll into 15″x 12″ rectangle. Cut into 20 (3″) squares. Press squares into bottoms of 3″ muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each.

BAKE 12 min. or until golden. Remove from pans. Let cool. Sprinkle with confectioners’ sugar. Makes 20 pastries.


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