Print Recipe

Pecan Pie Pockets

Pecan Pie Pockets

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 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 (15-ounce) boxes refrigerated pie crusts
  • 1 egg yolk, beaten
  • Vegetable oil for frying
  • Confectioners' sugar (optional)
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.

Instructions

  1. In a medium saucepan, combine sugar, corn syrup, melted butter, and eggs.
  2. Stir in pecans, vanilla extract and salt. Bring to a boil over medium heat, reduce heat, and simmer for 10 minutes.
  3. On a lightly floured surface, unroll 1 pie crust. Cut out rounds, using a 4 1/2-inch cutter. Re-roll dough as needed.
  4. Repeat procedure with remaining piecrusts.
  5. Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk.
  6. Place 1 heaping tablespoon of pecan mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal.
  7. Repeat with remaining rounds and pecan mixture.
  8. In a Dutch oven or deep fryer, heat oil over medium heat to 350 degrees F.
  9. Fry pies, in batches, 1 to 2 minutes per side, or until lightly browned.
  10. Drain on paper towels.
  11. Lightly dust with confectioners' sugar, if desired.

Makes 24 servings.

Source: Paula Deen




Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.