Photo: Pecan Pie Pockets Recipe
Ingredients
- Vegetable oil, for frying
- 1 cup sugar
- 2/3 cup light corn syrup
- 1/3 cup butter
- 2 large eggs
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Flour, for dusting
- 1 premade pie crust
- 1 egg yolk, beaten
- Confectioners' sugar
Directions
In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.
In a medium saucepan, combine the sugar, corn syrup, butter and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.
On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the procedure with the remaining dough. Place 1 pie crust round on a clean, flat surface. Lightly brush the edges of the crust with the beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and pecan mixture.
Fry the pies in batches until lightly browned, 1 to 2 minutes per side. Drain on paper towels. Lightly dust with confectioners' sugar, if desired.
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By jag092058_9137122
Ft. Smith, AR
on January 05, 2013
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Delicious! If you are a pecan pie lover you will want to eat these! They fry up so nicely. Very easy to make!
By Tia's
Odessa, TX
on January 17, 2012
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Absolutely a hit!!! This recipe is a favorite with family and friends, some crowd control required at dessert time: First time I followed the recipe accordingly, second time made a "Lighter Version." Made filling the same, folded each pastry in half (Will make two boxes of pie crust, brushed them with an egg wash, then baked at 425 degrees for 15 minutes.
By JaniceBethune66
on November 23, 2011
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IT WAS EXCELLENT! I GIVE THIS RECIPE A 5 STAR! THE CRUST WAS SO FLUFFY AND DELICIOUS. IT REMINDS ME OF A FUNNEL CAKE BUT INSTEAD WITH PECAN FILLING. MMM MMM GOOD! :
JANICE BETHUNE
UNION SPRINGS, AL
Read all 12 reviews