Directions:
- Unfold piecrusts, and press out fold lines. Cut 8 to 10 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 vegetable 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° 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 baking sheet.
- Bake at 350° for 10 minutes or until golden. Cool on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 10.37 Kcal (43 kJ) | ||
| Calories from fat | 2.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 0% | |
|---|---|---|---|
| Cholesterol | 11.63mg | 4% | |
| Sodium | 22.71mg | 1% | |
| Potassium | 4.31mg | 0% | |
| Total Carbs | 1.32g | 0% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.51g | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 2.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 178.11 Kcal (746 kJ) | ||
| Calories from fat | 48.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 0% | |
|---|---|---|---|
| Cholesterol | 199.68mg | 4% | |
| Sodium | 390.02mg | 1% | |
| Potassium | 74.07mg | 0% | |
| Total Carbs | 22.75g | 0% | |
| Sugars | 2.74g | 1% | |
| Dietary Fiber | 1.83g | 0% | |
| Protein | 8.8g | 1% | |
| Iron | 2mg | 1% | |
| Calcium | 50.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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