Unformatted text preview: 10x10-inch pan. Fold dough in half and then into quarters. Place it in an 8x8-inch baking pan. Unfold the dough and press it into the corners and up along the sides of the pan. Refrigerate 15 minutes. TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix until smooth. Add vanilla and eggs, and beat with spoon until thoroughly combined. Fold in chopped pecans. Pour the pecan filling into the pastry-lined pan. If dough extends beyond filling minsture trim dough with a knife. Place pan in center of oven and bake 50-60 minutes or until filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each with a pecan half. Serve at room temperature or chilled....
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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.
- Spring '11