One 14 ounce box frozen pie dough (Two sheets to a box)
2 eggs at room temp
1/4 cup dark brown sugar
1/3 cup dark corn syrup
2 tablespoons of salted butter(melted)
1/2 cup finely chopped dates
1.2 cup finely chopped pecans or walnuts
Heat oven 375
Using a 2 1/2 round cookie cutter, take one of the thawed pie sheets, and cut out about 12 out of the dough. Fit these cut outs into 2 nonstick 12 cup mini muffin tins. Refrigerate.
With electric mixer, beat eggs, brown sugar on high speed until thick and foamy for about 2 minutes. Slowly beat in the corn syrup and butter.
In a medium bowl, combine the dates and nuts, and divide the mixture into the muffin tin cups, fill below the dough's edge.
Bake until puffed and set, about 2 minutes. Let cool in the muffin tin.
2 eggs at room temp
1/4 cup dark brown sugar
1/3 cup dark corn syrup
2 tablespoons of salted butter(melted)
1/2 cup finely chopped dates
1.2 cup finely chopped pecans or walnuts
Heat oven 375
Using a 2 1/2 round cookie cutter, take one of the thawed pie sheets, and cut out about 12 out of the dough. Fit these cut outs into 2 nonstick 12 cup mini muffin tins. Refrigerate.
With electric mixer, beat eggs, brown sugar on high speed until thick and foamy for about 2 minutes. Slowly beat in the corn syrup and butter.
In a medium bowl, combine the dates and nuts, and divide the mixture into the muffin tin cups, fill below the dough's edge.
Bake until puffed and set, about 2 minutes. Let cool in the muffin tin.
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