Butter Pecan Pastry

Kathie Carr

By
@kathiecc

This pastry was the specialty of a Bed and Breakfast I stayed at in Seattle about 15 years ago. Sadly, its no longer there and I don't remember their name.

But their pecan pastry was the best. I was so happy when the owner shared the recipe.

Its a flaky, butter crust with a filling of pecans. Then to top it off they used a rum flavored hard sauce. Just heaven!


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Comments:

Serves:

12-16

Prep:

20 Min

Cook:

35 Min

Ingredients

PASTRY:

1 1/2 c
softened butter
4 c
all purpose flour
1 c
ground pecans
2/3 c
cold water
1
egg, beaten

FILLING:

1/2 c
softened butter
1/2 c
sugar
1/4 c
all purpose flour
1 c
ground pecans

SAUCE:

1/2 c
softened butter
1 c
powdered sugar
1 tsp
rum or 1/2 teaspoon rum flavoring

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies, Other Desserts