Pastry Garnish

Directions

1. 1
   Unfold piecrusts, and press out fold lines.
2. 2
   Cut several (10 to 12) leaves from each piecrust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife.
3. 3
   Reserve pastry trimmings.
4. 4
   Whisk together egg and 1 tablespoon water, and brush on pastry leaves.
5. 5
   Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls.
6. 6
   Coat with cooking spray, and place on a lightly greased baking sheet.
7. 7
   Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.
8. 8
   Bake at 425° for 6 to 8 minutes or until golden.
9. 9
   Cool on a wire rack 10 minutes.
10. 10
    Gently remove foil from leaves.
11. 11
    Pinch 12 pea-size pieces from pastry trimmings.
12. 12
    Place between pecan halves, forming sandwiches.
13. 13
    Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans.
14. 14
    Brush with egg mixture.
15. 15
    Place on lightly greased baking sheet.
16. 16
    Bake at 350° for 10 minutes or until golden.
17. 17
    Cool on wire rack.