Monday, October 1, 2012

Pecan Pie Pockets {RECIPE}

My little brother came for a visit a little while ago. While he was here he found a deep fryer at a garage sale for $1.00 he bought it, used it once and with now way to get it home gifted it to me. I'm not sure if I should be saying this, but it was THE BEST GIFT EVER! 

The night he gave it to me I made Fried Chicken (recipe to come soon and also to die for) and tater tots (yes along with the mashed potatoes to go with the dinner. And as it turns out are so much better when not baked in the oven). I could not stop though so I scanned my ever faithful Paula Dean recipe books and magazines for something fried. It didn't take long and I found these!

Pecan Pie Pockets
My husband spent some time in Georgia and he gets fake angry with me when I pronounce it "pea-con".  Apparently in Georgia and the ONLY correct way to say it is "pea-CAN". He told me if I ever wanted to meet Paula Dean, which is my dream come true (she is my idol, my inspiration, my world. Maybe that's over the top, but close!) then I'd better learn to say it right.

Lets get to it. This is what you need:

1 Cup Sugar
2/3 Cup Light corn syrup
1/3 Cup Butter, melted
2 Large Eggs
1 1/2 Cups Chopped pecans
1/8 teaspoon Salt
1 teaspoon Vanilla
1 1/2 (15 ounce)Packages refrigerated pie crust
1 Egg yolk, beaten
Oil for frying
powder sugar for cute factor.

And here's what you do:

unroll pie crust on a lightly floured suraface. Cut into circles ( I just used a glass, but if you have a round cookie or pastry cutter that would work perfectly too). Re-roll dough and repeat until you have all the circles you can get.

In a medium saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in pecans, vanilla and salt. Bring to a boil over medium heat; reduce heat, and simmer for 10 minutes.

Poor filling into a bowl and allow it to cool until it is room temperature.

This step is very important! Do not be impatient!
 NOT DO THIS!! I made the mistake of not letting the filling cool to room temp before attempting the pocket. Big old FAIL (I still cooked it and ate it anyway. Sad I know, but they were so good I couldn't just waste one!)

lay one of your cute circles on a clean surface and brush the egg yolk around the edges. Hold newly brushed circle in your hands and gently fold in half creasing just the corners. Then scoop 1 Tablespoon of pecan filling into the center and continue to press around with your fingers.

Now go around your little pocket with a fork. Make sure to not puncture you little pocket or the filling will leek out during the frying.

They will look so nice and cute. They will be begging you to put them in that hot oil to transform them into the beauties they were ment to be.

Fry those little babies up! You'll want at least 2" of oil. heat oil to 350 degrees fry pies, in batches, for 1 to 2 min. per side or until lightly browned. Drain on paper towels. Then comes the fun part. Dust those little cutes with some powder sugar. Isn't it obvious that I need a powder sugar duster! Maybe that will be my next kitchen purchase.

Eat them warm, but not too hot. They are still good the next couple of days, but they are divine warm and maybe a little ice cream on the side?


  1. Replies
    1. Jamie you are too sweet. Thanks so much for stopping by and leaving such a nice little note!


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