tiny filled dessert pastries
 
recipe by :jo anne merrill 
serving size : 96 preparation time :1:00 
categories : appetizers pies and pastries 
vegetarian 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2-1/2 cup  all-purpose flour
1 cup  margarine
2   egg yolks
1/2 cup  sour cream
2 cup  pecans -- ground
2/3 cup  dark corn syrup
  confectioners sugar
 
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 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. 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 54 calories; 4g fat (61.6% calories 
from fat); 1g protein; 5g carbohydrate; trace dietary fiber; 5mg 
cholesterol; 27mg sodium. exchanges: 0 grain(starch); 0 lean meat; 0 
non-fat milk; 1/2 fat; 0 other carbohydrates. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 
 
 
* exported from mastercook * 
 
 
(ID: 78155) Mirror: rec.food.recipes: Sun, Oct 12, 2003


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