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Full Online Book HomeLearning KitchenPastries - Butter Pecan Pastry
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Pastries - Butter Pecan Pastry Post by :ramg529 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2592

Click below to download : Pastries - Butter Pecan Pastry (Format : PDF)

Pastries - Butter Pecan Pastry

1 1/2 cups (3) sticks butter (salted)
4 cups all purpose flour
1 cup ground pecans
2/3 cup cold water
1 egg beaten

1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup all purpose flour
1 cup ground pecans

Pastry: In large bowl, combine all pastry ingredients except water and egg. Blend well. Add water, mix well. Refrigerate 2 to 3 hours or overnight.

Heat oven to 375 degrees. Butter cookie sheet or pizza pan.

To make filling: In another large bowl, beat 1/2 cup butter and sugar til well blended. Add 1/4 cup flour and 1 cup pecans, blend well.

Divide dough into 2 portions; roll out 1 portion into a 10 inch circle. Place on buttered cookie sheet. Spread filling to 1 inch from edge.

Roll out remaining portion of dough into a 10 inch circle; brush edge with water. Place pastry on top of filling; press and crimp edge. Brush top with beaten egg.

Bake at 375 degrees for 35 to 40 minutes or til golden brown. Cut into wedges to serve. Serve with dollop of Rum Flavored Hard Sauce.

Rum Flavored Hard Sauce:
1/2 cup 1 stick butter
1 cup powdered sugar
1/2 teaspoon rum or 1/2 teaspoon rum flavoring

In small bowl, combine ingredients; beat well. Serve dollop on each serving of Butter Pecan Pastry

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1 medium baking apple, peeled and chopped (1 cup) 2 tablespoons raisins 1 tablespoon sugar 1 teaspoon all-purpose flour 1 teaspoon lemon juice 1/2 teaspoon ground cinnamon 3 sheets phyllo dough 2 tablespoons margarine, melted Nonstick spray coating For filling, in a small mixing bowl combine apple, raisins, sugar, flour, lemon juice, and cinnamon. Set aside. Lightly brush 1 sheet of the phyllo dough with some of the melted margarine. Place another sheet of phyllo dough on top of the first sheet, then brush with margarine. Top with the third sheet of phyllo. Do not brush with margarine. Cut the stack