from Flo Braker
Sour Cream Pastry Dough:
- 2 c all-purpose flour
- 1/8 t salt
- 1 c butter, chilled and cut into pieces
- 1/2 c (5 oz) sour cream
Mix dry ingredients and butter in food processor to pie-crust texture. Add sour cream and mix just to blend. Form 2 or 3 discs and refrigerate. Roll out (1/8" thick) and cut to 3" squares. 30-36.
Cream Cheese Filling
- 8 oz cream cheese
- 1 large egg
- 1/2 c granulated sugar
- 1 t vanilla
- 1 t lemon zest
Blend filling ingredients in food processor.
Lay pastry squares atop ungreased miniature muffin pan. Spoon a heaping teaspoon of filling into each, pinching corners together in a purse. Refrigerate for 30 minutes.
Bake at 375 degrees for 20-25 minutes, until light brown. Sprinkle with confectioners' sugar before serving.
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