Southern Pecan Crisps
These easy mini pecan tarts feature puff pastry squares filled with brown sugar, butter and pecans. You might want to double the recipe...they're really good!
Ingredients
0.5 cup packed brown sugar
2 tablespoons butter, melted
0.333 cup chopped pecans
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
2.5 teaspoons confectioners' sugar
2 tablespoons butter, melted
0.333 cup chopped pecans
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
2.5 teaspoons confectioners' sugar
Instructions
Heat the oven to 400°F. Stir the brown sugar, butter and pecans in a small bowl.
Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 20 (3-inch) squares. Press the squares into the bottoms of 20 (3-inch) muffin-pan cups. Place 1 heaping teaspoon pecan mixture in the center of each cup
Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the pans and let cool on a wire rack. Sprinkle the pastries with confectioners' sugar, if desired.
Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 20 (3-inch) squares. Press the squares into the bottoms of 20 (3-inch) muffin-pan cups. Place 1 heaping teaspoon pecan mixture in the center of each cup
Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the pans and let cool on a wire rack. Sprinkle the pastries with confectioners' sugar, if desired.
Southern Pecan Crisps
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These easy mini pecan tarts feature puff pastry squares filled with brown sugar, butter and pecans. You might want to double the recipe...they're really good!
Instructions
Heat the oven to 400°F. Stir the brown sugar, butter and pecans in a small bowl.Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 20 (3-inch) squares. Press the squares into the bottoms of 20 (3-inch) muffin-pan cups. Place 1 heaping teaspoon pecan mixture in the center of each cupBake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the pans and let cool on a wire rack. Sprinkle the pastries with confectioners' sugar, if desired.
Ingredients
0.5 cup packed brown sugar2 tablespoons butter, melted0.333 cup chopped pecans0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions2.5 teaspoons confectioners' sugar
