Ingredients: |
Ingredients: For the pastry:
1 cup (226g) unsalted butter, cold & cut into 1/2-inch cubes
8 ounces (226g) cream cheese, softened & cut into 1/2-inch cubes
2 & 1/2 cups (300g) all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
For the filling:
2 tablespoons unsalted butter, melted
1/2 cup (100g) firmly packed light or dark brown sugar
1/2 cup (60g) chopped pecans
1/2 teaspoon vanilla extract
pinch of salt
For assembling:
1 large egg
1 tablespoon water
sanding sugar
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Directions: |
Directions:Instructions
To make the pastry:
Place the butter, cream cheese, flour, sugar, and salt in the bowl of a food processor.* Pulse for about a minute, or until a dough forms.
Divide the dough in half, and form each portion into a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes. If you need to refrigerate longer, then you may need to let the dough sit at room temperature for about 5 minutes before rolling it out.
Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
Place one disc of the chilled dough on a lightly floured surface. Roll the dough to 1/8-inch thickness. Use a 2 & 3/4-inch round cutter to cut the dough into rounds. Gather and re-roll the remaining dough once as needed. Repeat with the remaining disc of dough. (You'll have about 40 cut-outs.)
Make a small slit (a single cut or an X) in the center of half of the dough rounds.
To make the filling:
Combine the butter, brown sugar, pecans, vanilla, and salt until thoroughly combined.
To assemble:
Place about 2 teaspoons of the filling in the center of the dough rounds without a slit. Spread over the dough, leaving about 1/4 inch border.
Place the dough rounds with the slit on top of each of filled dough round. Press the edges to seal. Use a fork or other tool to seal the edges further.
Whisk together the egg and water. Lightly brush the tops of each pie with the mixture. (You won't use all of the egg wash.)
Sprinkle a pinch or two fo sanding sugar on top of each pie.
Bake 20 to 25 minutes, or until the pies are golden brown. Cool on the pan for 10 minutes. Then transfer the pies to a wire rack to cool completely.
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Personal
Notes: |
Personal
Notes: Notes
*I recommend a food processor with at least an 11-cup capacity for this volume of dough. Alternately, you can also mix with a pastry blender, a fork, or your fingers.
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This recipe for Pecan Hand Pies is from