Best 5 Butter Pecan Pastry Recipes

BUTTERY PECAN ROUNDS

Steps:

• Preheat oven to 325 degrees. Sift together flour and salt into a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 3 minutes. Mix in egg yolk until combined. Reduce speed to low. Add flour mixture;mix until combined. Mix in chopped pecans.
• Using a 1 1/4-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing about 3 inches apart. Press 1 pecan half into the center of each. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Let cool completely on sheets on wire racks.

BUTTER PECAN PASTRY

Steps:

• 1. Prepare pastry dough 3 hours before using. You may prepare it the night before and let it sit overnight if you prefer. Mix 1 1/2 cups butter, 4 cups flour, and 1 cup ground pecans. Blend well and store, covered in refrigerator for 3-12 hours. This helps make crust flaky.
• 2. When ready to start baking pastry preheat oven to 375 degrees. Butter a cookie sheet or pizza pan. In a large bowl beat 1/2 cup butter and 1/2 cup sugar together until well blended. Add 1/4 cup flour and 1 cup ground pecans. Blend well.
• 3. Divide pastry dough in 2 equal portions. Roll one half out to a 10 inch circle. Place on buttered cookie sheet. Spread filling on pastry to within 1 inch of edge. Roll out second half of pastry dough to another 10 inch circle. Brush the outside 1 inch of the pastry edge with water. Place on top of pastry with filling with water edge down. Water helps seal pastry edges. Press the edge and crimp with a fork or your fingers to seal. Combine 2/3 cup water and beaten egg from pastry recipe above and mix well. Brush top of pastry with this mixture. Bake for 35-40 minutes or until golden brown. Cut in small wedges to serve. Dust with powdered sugar if desired and serve with rum sauce.
• 4. SAUCE: Combine all ingredient in a small bowl. Mix well. Serve on top of pastry or on the side.

PECAN PALMIERS

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Spread the pecans on a baking sheet and bake on the upper rack until lightly toasted, about 5 minutes; let cool completely.
• Mix the butter and vanilla in a small bowl with a rubber spatula until smooth; set aside. Put the pecans, brown sugar, flour and salt in a mini food processor and pulse until finely ground. Spread the turbinado sugar on a work surface and top with the puff pastry. Press to coat the pastry in sugar, then flip the pastry and roll out into a 12-inch square.
• Spread the butter mixture almost to the edge of the pastry, then sprinkle with the pecan mixture, pressing gently to adhere. Using your hands, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet. Trim the ends of the roll.
• Line 2 baking sheets with parchment paper. Cut the dough crosswise into 1/2-inch-thick pieces. Arrange about 2 inches apart on the prepared baking sheets. Brush with the beaten egg. Bake until golden, 7 to 10 minutes. Carefully flip the cookies using a thin metal spatula, switch the pans and continue baking until the cookies are crisp and golden, 7 to 10 more minutes. Let cool completely on the baking sheets.

BUTTER PECAN ROUNDS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
• Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
• Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.