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Butter Pecan Pastry

Servings: 12-16
1 1/2 cups (3 sticks/12 oz./340g) butter
4 cups all-purpose flour
1 cup ground pecans
2/3 cup cold water

1/2 cup (1 stick/4 oz./113g) butter
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup ground pecans

1/2 cup (1 stick/4 oz./113g) butter, softened
1 cup confectioners' sugar
1/2 teaspoon rum, or 1/2 teaspoon rum flavoring

Egg Wash
1 egg, beaten

To Make Pastry:
In a large bowl, combine all pastry ingredients except water; blend well. Add water; mix well. Refrigerate 2 to 3 hours or overnight.

To Make Filling:
In a large bowl, beat butter and sugar until well blended. Add flour and ground pecans; blend well.

Preheat oven to 375 degrees F/190 degrees C. Butter a cookie sheet or pizza pan.

Divide pastry dough into 2 portions; roll out 1 portion into 10-inch circle. Place on buttered cookie sheet or pizza pan. Spread filling to 1 inch from edge. Roll out remaining portion of dough into 10-inch circle; brush edge with water. Place pastry on top of filling; press and crimp edge. Brush top with beaten egg. Bake in preheated oven for 35 to 40 minutes or until golden brown. Cut into wedges to serve.

To Make Rum Flavored Hard Sauce:
In small bowl, combine ingredients; beat well. Spoon each serving of Butter Pecan Pastry with a dollop of hard sauce.

Makes 12 to 16 servings.

Source: Famous Inns/Seasonal Celebrations-DMI. Reprinted with permission of Dairy Management, Inc.

Date: July 25, 2002-Recipe revised on 1-12-07