Best Gelsons Alligator Pastry Recipes

ALLIGATOR PIE

Steps:

• Preheat oven to 425 F
• In a large pan, melt butter. Add onion, peppers, and celery, cook until veggies start to soften. Add garlic, meats, and seasonings, continue cooking until meat is browned. For a finer texture filling (as pictured), I transferred the mixture to my food processor and blitzed it a few times, but this is optional.
• Whisk together broth and corn starch until smooth. Add to pan, bring to a boil. Allow to cook until liquid becomes quite thick. Remove from heat, season with salt and pepper to taste.
• Divide dough into 2 parts - one slightly bigger than the other. Roll the bigger section out , use it to line a deep-dish pie pan* - carefully working it into the corners. Fill pie pan with alligator filling, spreading it into the bottom edge and mounding it in the center.
• Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in the top. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration. Whisk together egg and water, brush over the entire top of pie.
• Whisk the egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze. Cut thin strips of aluminum foil, gently wrap over the outside edge of the crust to protect it from burning.
• Bake for 30 minutes, remove foil, and continue baking for another 10 minutes, or until crust is golden brown. Serve hot!

GELSON'S ALLIGATOR PASTRY

Steps:

• 1. Preheat oven to 375*. Make the frosting and set aside. Heat the maple syrup and 1/4 cup butter until butter melts. Stir in the confectioners' sugar until smooth. TO MAKE THE DOUGH: Dissolve the yeast in about half the milk; let stand 5 minutes. In the large bowl of an electric mixer, combine the 3 tablespoons sugar, salt, 3 tablespoons melted butter, remaining milk and the yeast mixture. Gradually beat in the 2 1/2 cups flour. Knead to make a smooth dough, about 6 to 8 minutes. Let dough rest for 30 minutes, covered with a clean towel. Roll out on a floured surface into a large rectangle, about 16 by 20 inches. Spread 1/4 cup of the softened butter on top. Fold the dough into thirds. Repeat 2 more times, rolling and then spreading with the remaining butter. Allow dough to rest 30 minutes.
• 2. TO MAKE THE FILLING (makes about 2 cups): Blend the 1 cup sugar, almond paste, 3/4 cup butter and honey into a paste. Toss the ground pecans with the 1 tablespoon flour and fold into the paste.
• 3. TO SHAPE AND BAKE: Divide dough into 2 equal portions. Using 1 portion at a time, roll dough as thinly as possible into an 18x12-inch rectangle. Spread the half of the filling on entire surface of each dough rectangle, then fold each lengthwise in thirds. Place on lightly greased baking sheet and brush with beaten egg. Decorate tops with pecan halves to resemble an alligator's skin. Let rest 15 minutes.
• 4. Bake alligators for 20 to 30 minutes, until golden brown. While still hot, drizzle tops with the Maple Icing.
• 5. Makes 2 Alligators. Note: I like to roast my pecans sighlty.