Tiny Filled Dessert Pastries
ready in: 30-60 minutes
recipe id: 7681
2 1/2 cups all-purpose flour
1 cup margarine
2 egg yolks
1/2 cup sour cream
2 cups pecans, ground
2/3 cup dark corn syrup
Do not sift flour. Place flour in large bowl. Using pastry blender, blend in the margarine until coarse crumbs form. Slightly beat the egg yolk and stir into flour along with sour cream. Mix well. Place on a lightly floured surface and knead until smooth. Cover and chill 30 minutes.
Mix the nuts and corn syrup in small bowl. Roll out half the dough (keeping other half in refrigerator) until dough is 1/8th inch thick. Cut dough into 2 inch squares. Place 1/2 teaspoon filling on each square, placing diagonally on dough. Moisten the 2 opposite corners slightly with water; fold over filling and press edges together with your fingers.
Bake on cookie sheet in preheated 400 degrees F oven for 12 minutes or until edges are light brown. When cool, sprinkle with sifted confectioner's sugar. Repeat with remaining dough and filling.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like tiny filled dessert pastries
Texas-Style Beef Sushi
Cherry Tomatoes Stuffed With Spanish Olive Tapenade
Shrimp-Stuffed Bacon Wrapped Jalapeno Afterburners
Black Bean And Corn Wonton Cups
Won Ton Cups With Whipped Cheese And Roasted Pepper
Mini Pepperoni Rolls