Pastry Garnish - cooking recipe

Ingredients

1 (15 ounce) package refrigerated pie crusts
1 large egg
1 tablespoon water
24 pecan halves

Preparation

Unfold piecrusts, and press out fold lines.
Cut several (10 to 12) leaves from each piecrust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife.
Reserve pastry trimmings.
Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls.
Coat with cooking spray, and place on a lightly greased baking sheet.
Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
Bake at 425\u00b0 for 6 to 8 minutes or until golden.
Cool on a wire rack 10 minutes.
Gently remove foil from leaves.
Pinch 12 pea-size pieces from pastry trimmings.
Place between pecan halves, forming sandwiches.
Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans.
Brush with egg mixture.
Place on lightly greased baking sheet.
Bake at 350\u00b0 for 10 minutes or until golden.
Cool on wire rack.