Unfold piecrusts and press out fold lines. Cut 8 to 10 leaves from a 3 inch leaf cutter and mark leaf veins using the tip of a knife. Reserve pastry trimmings. Whisk together egg and water and brush each leaf. Crumble 10 to 12 small aluminum balls about 1/2 inch round. Coat with non-stick spray and place on a lightly greased baking sheet. Drape a pastry leaf over each ball in ways that make them look natural as if they have just fallen. Flatten the ball so it doesn't move around and will rest firmly in the baking process.
Bake at 425 degrees for 6 to 8 minutes or until golden. Cool on a wire rack 10 minutes before removing gently from foil. Pinch 12 pea sized pieces from trimmings from pastry.
Place between Classic Golden Chef's Choice Pecan halves forming sandwiches. Cut remaining pastry into 2-inch pieces and wrap around pecan sandwiches leaving jagged edges to resemble half shelled pecans. Brush with egg mixture. Place on baking sheet. Bake at 350 degrees for 10 minutes or until golden. Cool on wire rack.
To make a beautiful and entertaining display, have leaves sticking out the sides and on the top with Classic Golden Chef's Choice Pecans arranged among the leaves.