INGREDIENTS

INSTRUCTIONS

For the dough, combine the dry ingredients in a mixing bowl and stir
well to mix. Cut the butter into 8 to 10 pieces and add to the dry
ingredients. Rub the butter in finely; be careful that the mixture
remains cool and powdery. Beat the eggs lightly and stir them into  the
dough with a fork. Continue stirring until the dough masses  together.
Remove the dough to a floured surface and knead lightly,  until the
dough is smooth. Form the dough into a rectangle about  1-inch thick
and wrap in plastic. Chill the dough until it is firm,  about 1 hour.
Butter a 10 x 15-inch jelly roll pan. Roll the dough to a rectangle
about 12 x 17 inches. Roll the dough onto the rolling pin, then  unroll
it into the pan. Press the dough well into the bottom and  sides of the
pan and fold the excess dough into the pan. Make a high  fluted edge
around the edge of the pan. Chill the dough-lined pan  while preparin g
the filling. Preheat the oven to 350 degrees F.  Combine the corn syrup
and sugar in a saucepan and mix well. Place on  medium heat and stir
occasionally, until the syrup comes to a boil.  At the boil, add the
butter and cream and return to a boil. Simmer  the mixture for 3
minutes, stirring occasionally. Remove from heat  and stir in the
vanilla and rum.  Place the chopped pecans in a heatproof mixing bowl.
Pour the cooked  syrup over the pecans and stir well to mix. Pour the
filling on the  dough in the pan and spread it evenly with a metal
spatula.  Bake the pastry on the lowest rack of the oven for about 30
minutes.  Turn the pan occasionally to make sure that the dough and the
filling  bake evenly. Remove the pan from the oven and cool it on a
rack to  room temperature. Wrap the pan in plastic wrap and chill
overnight.  To unmold the pastry, run a small, sharp knife between the
crust and  the sides of the pan. Place the pan on low heat for a few
seconds to  loosen the pastry. Place a cookie sheet on the top and
invert .  Remove the pan in which the pastry baked and replace it with
a  cutting board. Invert, remove the cookie sheet and trim away the
edges of the pastry.  Cut the pastry into 1 1/2- inch diamonds  NOTES :
(Recipes courtesy of Nick Malgieri  Posted to MC-Recipe Digest V1 #324
Recipe by: COOKING LIVE SHOW #CL8769  From: "Angele and Jon Freeman"
<jfreeman@netusa1.net>  Date: Sun, 1 Dec 1996 14:39:49 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6378
Calories From Fat: 3935
Total Fat: 462.3g
Cholesterol: 779.1mg
Sodium: 1172.7mg
Potassium: 2327.2mg
Carbohydrates: 531.6g
Fiber: 48.6g
Sugar: 293.9g
Protein: 81.8g