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Categories:Viewed: 30 - Published at: 7 months ago
Ingredients
- 1 (11 oz.) pkg. pie crust mix
- 2 Tbsp. sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 (12 oz.) can apricot cake and pie filling
- 3/4 c. sweetened condensed milk
- 1 tsp. finely shredded lemon peel
- 1/2 to 3/4 c. chopped pecans
Method
- Combine pie crust mix, sugar, cinnamon and nutmeg.
- Add about 5 tablespoons water until mixture is moistened and forms a ball. Divide dough into 24 one inch balls.
- Press each ball into 1 3/4-inch muffin cups to cover bottoms and sides of tin.
- Combine pie filling, milk and lemon peel.
- Spoon a rounded teaspoon of filling into each cup.
- Top with chopped pecans.
- Bake at 375° approximately 15 minutes or just until pastries begin to brown. Yield: 24 pastries.
