Butterscotch-Pecan Acorns and Pastry Leaves
40 pecan halves toasted
8 ounces butterscotch morsels melted (about 11⁄3 cups)
1/2 cup finely ground toasted pecans about 2/3pecans
1/2 package refrigerated pie crust dough 14.1-ounce
1 large egg
1 tablespoon water
Attach flat sides of 2 pecan halves with a small amount of melted butterscotch morsels. Repeat with remaining pecan halves.
Dip one-third of each acorn into melted butterscotch.
While still wet, roll in finely ground pecans. Place on a wax paper-lined baking sheet, and place in refrigerator to set (about 10 minutes).
Dip uncoated ends of acorns into melted butterscotch, about two-thirds down. Return to wax paper, and place in refrigerator to set (about 10 minutes). Reserve any remaining ground pecans to sprinkle on top and sides of cake.
Preheat oven to 400°. Line a baking sheet with parchment paper. On a lightly floured surface, roll out pie crust into a 12-inch circle. Cut out leaves using a 2 1/2-inch leaf-shaped cutter. Mark leaf veins using the tip of a small sharp knife. In a small bowl, stir together egg and water; brush pastry leaves with egg mixture.
Crumple 3 pieces of aluminum foil lengthwise into 1-inch-wide strips; slightly flatten strips. Spray strips with nonstick cooking spray, and place on prepared pan. Drape pastry leaves over strips of foil to form various leaf shapes. Bake for 6 to 8 minutes, or until golden.
Cool on baking sheet for 10 minutes. Remove leaves to a wire rack, and let cool completely (about 1 hour).