Butter Pecan Pastry Recipes

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.

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

Steps:

• Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.