These tiny filled dessert pastries are a charming treat that combines a tender, buttery dough with a rich, nutty filling. The crust is made from all-purpose flour, margarine, egg yolks, and sour cream, resulting in a texture that is both flaky and soft. The filling features ground pecans mixed with dark corn syrup for a deep, caramel-like sweetness that complements the savory notes of the nuts. Ideal for holiday gatherings, tea parties, or as a sophisticated addition to a dessert platter, these pastries are elegant yet simple to prepare. They offer a perfect balance of textures, with the crisp edge of the pastry contrasting against the gooey interior. Serve them dusted with confectioner’s sugar for a professional finish that impresses guests without requiring hours of labor.
Tiny Filled Dessert Pastries
Description
These tiny filled dessert pastries are a charming treat that combines a tender, buttery dough with a rich, nutty filling. The crust is made from all-purpose flour, margarine, egg yolks, and sour cream, resulting in a texture that is both flaky and soft. The filling features ground pecans mixed with dark corn syrup for a deep, caramel-like sweetness that complements the savory notes of the nuts. Ideal for holiday gatherings, tea parties, or as a sophisticated addition to a dessert platter, these pastries are elegant yet simple to prepare. They offer a perfect balance of textures, with the crisp edge of the pastry contrasting against the gooey interior. Serve them dusted with confectioner's sugar for a professional finish that impresses guests without requiring hours of labor.Ingredients
Directions
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Place flour in a large bowl.
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Using a pastry blender, blend margarine into the flour until coarse crumbs form.
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Slightly beat the egg yolks and stir them into the flour mixture along with the sour cream.
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Mix well until combined, then turn the dough out onto a lightly floured surface.
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Knead the dough gently until it becomes smooth.
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Cover the dough and refrigerate for 30 minutes to chill.
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In a small bowl, mix the ground pecans and dark corn syrup to create the filling.
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Preheat oven to 400&# 194;°F (200ðC).
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Roll out half of the chilled dough on a lightly floured surface until it is 1/8 inch thick, keeping the remaining dough refrigerated.
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Cut the rolled dough into 2-inch squares.
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Place 1/2 teaspoon of the pecan filling diagonally on each square.
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Moisten two opposite corners of the dough with water, fold over the filling to form a triangle, and press edges together with your fingers to seal.
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Bake on a cookie sheet for 12 minutes or until the edges are light brown.
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Remove from oven and let cool completely.
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Sprinkle with sifted confectioner's sugar.
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Repeat the process with the remaining dough and filling.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1918.1kcal
- % Daily Value *
- Total Fat 135.0g208%
- Saturated Fat 27.9g140%
- Cholesterol 15.9mg6%
- Sodium 628.0mg27%
- Total Carbohydrate 161.8g54%
- Dietary Fiber 15.6g63%
- Sugars 19.5g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Confectioner's sugar should be sifted before sprinkling to avoid clumps.
Do not sift the flour before mixing into the dough to maintain the correct texture.
Keep the remaining dough refrigerated while working with the first half to prevent it from becoming too warm and sticky.
Store leftovers in an airtight container at room temperature for up to 2 days.
