What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Tiny Filled Dessert Pastries
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- #7681
Short on time but craving something delicious? These quick-to-make tiny filled dessert pastries wrap richness and flavor into every bite without overwhelming your kitchen duties.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
confectioners' sugar
directions
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.
added by
maritab
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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