Puff Pastry Pecan Pies
Puff pastry pecan pies are a delicious hand pies with all the traditional flavors of pecan pie wrapped up in a neat triangle of flakey puff pastry. These mini pies are portable and tasty, which makes them perfect for that large holiday get together.
Pecan pie is a family favorite, so any excuse to make more desserts stuffed with the filling is welcomed in our home.
This version of the classic recipe gives you a flaky turnover style dessert loaded with the filling.
And, for an added bonus, when you make the pecan pie filling for this recipe, you’ll have some leftovers, which means you can use it for a big batch of pecan pie bread pudding or a delicious pecan pie cake roll.
Or, you could just eat it by the spoonful….we won’t tell.
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Ingredients You’ll Need
You’ll need ingredients to make the pies and filling. For ease, we’ve separated them out for you.
- Puff pastry – We love Wewalka puff pastry, we use it for our cherry turnovers and chocolate croissants too, but if you can’t find it in your area you can use another brand of refrigerated puff pastry, or frozen puff pastry if needed.
- Pecan pie filling – Ingredients as listed below.
- Egg – The egg is used for an egg wash
- Water – This is used for the egg wash.
- Powdered sugar – This is sprinkled on top for some added sweetness and to help them look pretty.
For the pecan pie filling, make sure you have additional:
- Sweeteners – The filling uses both sugar and corn syrup.
- Eggs – The eggs help the filling coming together and provides some additional moisture.
- Butter – You could use salted or unsalted.
- Vanilla extract – We prefer pure, but you could use imitation as well.
- Pecans – You can use whole, half, or chopped, but you’ll need them chopped to use.
To assemble and bake the pies, follow these steps.
Step 1 – Prep the oven and pan. Preheat your oven to 425 degrees F or to the temperature listed on the puff pastry box if different.
Place a piece of parchment paper on a baking sheet so it is ready to use when the pastries are assembled.
Step 2 – Prepare the pastries. Set the puff pastry sheet on a lightly floured surface and ten cut the sheet into 6 equal squares.
In a small bowl, whisk together the egg and water to create an egg wash. Once the wash is ready, brush it around the edges of each puff pastry square.
Step 3 – Fill the puff pastries. Add 2 tablespoons of pecan pie filling to each square.
As you fill each square, pretend there is a diagonal line from the bottom left corner to the top right corner. Put your filling on the right side of the invisible line, leaving the edge with the egg wash exposed.
Finally, fold the pastry in half creating a triangle. Seal the edges together by lightly pressing down on them and then using a fork to press the edges. The fork helps to seal them together and make them a bit prettier.
Step 4 – Bake the pastries. Place each pastry on a parchment paper lined baking sheet and then lightly brush the egg wash over each of the sealed pastries.
Place the sheet in the oven and bake for 15 minutes or until the tops are a nice golden brown.
Remove from the sheet from the oven and let cool completely before lightly dusting with powdered sugar.
Serve fresh when cooled or store them for later.
Making Pecan Pie Filling
Pecan pie filling is super easy to make. This makes about 36 ounces of pie filling and you’ll only need about half of that. You can store the rest in the refrigerator for 4-5 days and use it in other recipes like pecan pie bread pudding or our pecan pie cake roll.
Step 1 – Preheat the oven to 350°F.
Step 2 – Mix the ingredients and bake. In a large bowl, mix all the ingredients together and then pour the mixture into a greased 8×8 inch casserole dish or 9 inch pie dish.
Place the dish in the oven and bake for 45 minutes. As it bakes, carefully stir with a spoon every 10 minutes.
Step 3 – Remove from oven. Once the filling is done, remove it from the oven and allow it to cool for 10 minutes before using.
Note: I’ve had lots of people ask if they have to bake it and my answer is yes. This method gets the best results. I’ve tried it on the stove top and it takes just as long and you have to stand there stirring it. If you do it this way you can get other things done while it bakes!
The Dough Makes a Difference
The brand of puff pastry can make a big difference in the results of this recipe.
We love the flavor and texture of Wewalka puff pastry, which you can find in the refrigerated section near the canned biscuits. Compared to frozen, these give us the most puff, flakiest, and crispiest layers.
You may not be able to find Wewalka in your store. If you can’t, you can use canned Pillsbury crescent rolls instead. They just won’t have the same light, flakey texture.
Of course, you can also use any other refrigerated puff pastry or use Pepperidge Farms frozen puff pastries. Just make sure to let it thaw in the refrigerator for a few hours or out on the counter for about 15 to 20 minutes. You want to make sure the dough is easy to work with and pliable.
How to Make it Ahead of Time
Pecan pie puff pastries are best served right after they are baked when the puff pastry is crisp and delicious. You can also serve them once they are cooled to room temperature.
If you are looking for a tasty breakfast, they also go great with a cup of coffee in the morning.
You need to store any leftovers in the refrigerator because of the eggs in the filling. You can store them for up to 4 days.
Looking for More Easy Desserts?
- Pecan Slab Pie
- Sweet Potato Pie
- Chocolate Chess Pie
- Apple Spice Cake
- Sock It to Me Cake
- Easy Cherry Turnovers
- Cherry Cheesecake Dip
- No Bake Cherry Cheesecakes
- The Best Coconut Cake You’ll Ever Make
- More Dessert Recipes…
Puff Pastry Pecan Pie
Puff Pastry Pecan Pie
- 2 sheets Puff pastry
- 24 ounces Pecan pie filling
- 1 large Egg
- 1 tablespoon Water
- 1/2 cup Powdered sugar
Puff Pastry Pecan Pie
- Preheat oven to 425 degrees F. Note: Use temperature listed on the puff pastry box.
- Set puff pastry sheet on a lightly floured surface.
- Cut the sheet into 6 equal squares.
- In a small bowl whisk together the egg and water.
- Brush the egg wash around the edges of each puff pastry square.
- Add 2 tablespoons of pecan pie filling to each square. Pretend your square has a diagonal line from the bottom left corner to the top right corner. Put your filling on the right side of the invisible line, leaving the edge with the egg wash exposed.
- Fold the pastry in half creating a triangle. Seal the edges together by lightly pressing down on them and then using a fork to press the edges together sealing them more firmly.
- Place each pastry on a parchment paper lined baking sheet.
- Lightly brush the egg wash over each of the sealed pastries.
- Bake for 15 minutes or until the tops are a golden brown.
- Remove from oven and let cool completely.
- Lightly dust with powdered sugar and serve.
Pecan Pie Filling:
- Preheat oven to 350°F.
- Mix all ingredients together in a bowl then pour into a greased 8×8 inch casserole dish or 9 inch pie pan/dish and bake 45 minutes. Use a spoon to stir filling every 10 minutes.
- When ready remove filling from the oven and let cool for 10 minutes before using.