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southern bourbon pecan pie pillows

(1 rating)
pmahon avatar
Recipe by
Paula Mahon
@pmahon
Forsyth, MO

This is my Signature Dish at the 2015 World Food Championships-I knew I wanted something close to my heart but wanted to put a new twist to it. They look like Christmas to me with the garnishing.

(1 rating)
yield serving(s)
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For southern bourbon pecan pie pillows

  • 32 oz
    peanut oil for frying
  • 1 c
    light brown sugar, firmly packed
  • 1/2 c
    light corn syrup
  • 6 Tbsp
    unsalted butter, sliced into 6 pieces
  • 1/8 tsp
    salt
  • 3
    eggs, divided use
  • 2 1/2 c
    chopped pecans
  • 2 Tbsp
    good bourbon
  • 1/2 tsp
    pure vanilla extract
  • 30
    wonton wrappers
  • 2 Tbsp
    water
  • 2 Tbsp
    powdered sugar
  • 2
    maraschino cherries, drained and quartered
  • 12
    small mint leaves, for garnish
  • 1/2 c
    store bought chocolate sauce

How To Make southern bourbon pecan pie pillows

  • 1
    In a large saucepan heat oil to 350 degrees on medium high heat, making sure to adjust heat to keep between 325-350 degrees while making filling.
  • 2
    In a medium saucepan combine brown sugar, corn syrup, butter, salt and 2 eggs. Stir well with a wooden spoon and place over medium high heat. Bring to a boil, stirring occasionally, about 5-7 minutes. Reduce heat to low and stir in pecans and bourbon. Cook 9 minutes, stirring constantly, until thickened. Remove from heat and stir in vanilla. Pour mixture into heatproof bowl and cool to room temperature or place in refrigerator 15 minutes to cool and thicken further.
  • 3
    Place 1 Tablespoon filling in the middle of the first wonton wrapper. Beat the other egg with water in a small bowl and use your fingers to spread a thin layer around all four edges of filled wonton wrapper. Bring up two opposite points to the middle, pressing to seal top. Bring up the other two points to the middle, pressing to seal with the first two, making a point. Press all four edges firmly to seal completely, making a little pillow. Drop gently into hot oil and cook 1-1 ½ minutes. Drain on a paper towel-lined plate. Repeat with each wonton, frying 3 at a time, until all filling is used.
  • 4
    Place 2 little pillows on top of each plate. Sift tops lightly with powdered sugar and garnish each plate with ¼ of a cherry and 2 mint leaves and a drizzle of chocolate sauce on the plates.
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