Twice Baked Pecan Turnovers are made from leftover pecan pie and refrigerated pie crust. They’re a cross between a cookie and a pie!
Pecan pie is a favorite dessert in our family, but we always have pie left over after holiday meals. After glaring at leftovers for several days, I decided to breathe new life into a treat everyone loves. Just when you think pecan pie couldn’t get any better, Twice Baked Pecan Turnovers will pop up and surprise you!
This yummy treat is super easy to make because the hard work has already been done. Creating these turnovers from scratch might cause the filling to seep out and make a big mess. Using a pre-baked pecan pie cuts prep time in half and makes your life much easier!
How to Make Twice Baked Pecan Turnovers
All you need for this recipe is a pre-baked pecan pie, one refrigerated pie crust, and a dusting of powdered sugar. How easy is that? If you don’t have leftover pecan pie hanging around, you can always find a pre-baked one in your local deli at the supermarket. Or, buy a frozen one and bake it ahead of time.
Roll the pie crust onto a floured surface and cut out circles with a glass or cookie cutter. Each circle should be about 3.5 inches in diameter. Roll the excess dough and repeat the process until all of the dough has been used.
Each refrigerated pie crust makes about 10 turnovers, depending on the size of your cookie cutter. Place each circle on a cookie sheet (ad) about 2 inches apart.
Scoop the filling out of the baked pecan pie and add two teaspoons to each circle of dough. Fold over the dough and press to close. Press the edges of the dough together with a fork. Bake at 400 degrees for 10 minutes until turnovers are golden brown.
Cool turnovers completely, then dust with powdered sugar just before serving. Don’t worry about how they look before you add a dusting of powdered sugar. They will be irregular in shape and size, but once the powdered sugar goes on, it magically disguises any bumps and lumps. (I wish that method would work on my hips!)
These cute little pecan pies make an excellent bite-sized dessert for parties, bridal showers, and even weddings. Plan to serve them at Valentine’s Day teas or Mother’s Day luncheons. They’re also the perfect treat for holiday cookie swaps, or any fun event you can come up with!
If you’re looking for other treats to serve alongside this dessert, try Salted Chocolate Toffee Bars and Chocolate Covered Cherry Bark. These three desserts gathered together on a pretty tray will certainly leave a nice impression.
When you serve Twice Baked Pecan Turnovers, your guests will love having their own little pecan pie to enjoy…and they’ll never guess how easy it was to make them!Print
Twice Baked Pecan Turnovers are the perfect dessert for weddings, bridal showers, Valentine’s Day, afternoon teas, cookie swaps, and so much more!
- 1 refrigerated pie crust
- 1 pre-baked pecan pie
- 1/4 cup powdered sugar
- Preheat oven to 400 degrees.
- Roll pie crust onto floured surface. Cut circles out of dough with a 3.5″ cookie cutter.
- Gather excess dough and roll it out into a thin layer. Repeat above process until all dough is used.
- Place circles of dough on a cookie sheet (ad) at least 2 inches apart.
- Scoop out filling of pecan pie from crust. Add 2 teaspoons of filling to the middle of each circle of dough.
- Fold over dough and crimp edges with a fork. Poke holes in top of turnovers with a fork before baking.
- Bake turnovers at 400 degrees for 10 minutes until golden brown.
- Cool completely, then dust with powdered sugar before serving.
Don’t worry about the appearance of the turnovers before they are dusted with powdered sugar. The sugar magically disguises any imperfections.
These little pecan pies hold up well and can be made several days in advance. Keep in an airtight container. Wait until serving time to dust with powdered sugar.
- Category: Desserts
- Method: Oven
- Cuisine: American
Keywords: pecan pie, pecan tarts, pecan turnovers, turnovers, desserts, weddings, showers, cookie swap, holidays, easy recipes
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