Whether you prefer baking or frying, these gluten-free pecan hand pies are the perfect sweet treat!
1 18-oz. package GeeFree puff pastry dough
gluten-free flour for dusting
1 cup light brown sugar, firmly packed
1/2 cup light corn syrup
2 eggs, large
5 tablespoons butter, unsalted
1/2 teaspoon salt
2 cups pecans, chopped
1 teaspoon vanilla extract, pure
1 egg, lightly beaten for egg wash
vegetable oil for frying
Bring dough to room temperature. Heat oil to 375°F.
In a medium-sized saucepan, combine the sugar, corn syrup, eggs, butter and salt. Bring to a boil over medium heat, reduce the heat to a simmer and stir in the pecans. Simmer for about 8 minutes. Remove from the heat and stir in the vanilla. Set aside to cool slightly.
Dust counter with gluten free flour. Take dough and roll it out to approximately 1/4 inch thick.
Cut into rounds or squares then take about a tablespoon of filling and put in the center of the dough. Brush edges with egg wash and place another round on top. Press edges tightly. You can use a cut and seal press as well.
Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.
Heat oven to 375°F.
After pies are formed, place on a greased sheet pan and egg wash the tops.
Bake for approximately 20-25 minutes or until golden brown.
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