1/2 c. butter
1 c. flour
2 tbsp. water
1/2 c. butter
1 c. water
1 c. flour
3 eggs
1 tsp. vanilla extract
Caramel Frosting
1/2 c. chopped pecans, divided

Cut 1/2 cup butter (at refrigerator temperature) into 1 cup flour with a pastry blender until mixture resembles coarse meal. Sprinkle 2 tablespoons water evenly over surface. Stir with a fork until moistened. Shape into 2 balls. Roll out on ungreased baking sheet and trim to make each a 12 x 3 inch rectangle. (Pat out by hand - works better that way.)

Combine 1/2 cup butter and 1 cup water in a saucepan. Bring to a boil. Add 1 cup flour all at once, reduce heat to low and cook, stirring vigorously until mixture forms a ball and leaves sides of pan. Remove from heat; cool 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Spoon mixture evenly over each pastry rectangle, spreading to edges. Bake at 350 degrees for 55 minutes. Spread each pastry with Caramel Frosting while warm and sprinkle each with 1/4 cup chopped pecans.