Puff Pastry Pecan Pie Bites

First things first, preheat your oven to a toasty 400 degrees Fahrenheit (about 200 degrees Celsius). Line a baking sheet with parchment paper, and you’re good to go.

In a saucepan over medium heat, let 5 tablespoons of unsalted butter do its melting magic.

Now, toss in 1/2 cup of dark brown sugar, your chopped pecans, and a dash of salt. Give it a good stir and let it cook for a few minutes, stirring occasionally, until it thickens up a bit.

Time to add 1/4 cup of heavy cream and 1 teaspoon of vanilla extract to the mix. Cook for an extra minute, stirring continuously. Then, take it off the heat and let it cool for a bit.

While that tempting pecan topping is cooling down, let’s deal with the puff pastry. Roll out that thawed sheet into 6 equal rectangles.

Place a tablespoon of the cooled pecan filling right in the center of each puff pastry rectangle.

Get artsy – pull the corners of each pastry into the center, creating a sort of “pocket” like a dumpling.

In a small bowl, beat up that large egg to make an egg wash. Brush it over the tops of your pastries, giving them a golden-brown finish.

Lay those filled and sealed pastries on your prepared baking sheet. Pop them in the freezer for 10-15 minutes before baking. (This helps them keep their shape!)

Bake them in the preheated oven at 400°F for around 15 minutes or until the puff pastry turns a beautiful golden brown and puffs up.

Take them out, let them cool for a bit, and then treat yourself to these delightful Pecan Pie Puff Pastries. Enjoy!