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Pecan Pie Pockets Recipe

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This recipe for Pecan Pie Pockets is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
2/3 cup light corn syrup
1/3 cup butter, melted
2 large eggs
1 1/2 cups chopped pecans
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 (15oz.) packages refrigerated pie crust
1 egg yolk, beaten
Vegetable oil for frying
Confectioners sugar
Directions:
Directions:
In a medium saucepan, combine sugar, corn syrup, melted butter, and eggs. Stir in pecans, vanilla and salt. Bring to a boil over medium heat; reduce heat, and simmer for 10 minutes. On a lightly floured surface, unroll 1 pie crust. Cut out rounds, using a 4 1/2 inch cutter. Reroll dough as necessary. Repeat procedure with remaining pie crusts. Place 1 pie crust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in center of round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and pecan mixture. In a large Dutch oven or fryer, pour oil to a depth of 2 inches. Heat oil to 350º. Fry pies, in batches for 1-2 minutes per side, or until lightly browned. Drain on paper towels. Lightly dust with confectioners sugar, if desired. Serve immediately.

 

 

 

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