Apricot-Pecan Pastry

Name: Apricot-Pecan Pastry
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

8 ingredients

7 steps

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

Directions

1

Combine pie crust mix, sugar, cinnamon and nutmeg.
2

Add about 5 tablespoons water until mixture is moistened and forms a ball. Divide dough into 24 one inch balls.
3

Press each ball into 1 3/4-inch muffin cups to cover bottoms and sides of tin.
4

Combine pie filling, milk and lemon peel.
5

Spoon a rounded teaspoon of filling into each cup.
6

Top with chopped pecans.
7

Bake at 375° approximately 15 minutes or just until pastries begin to brown. Yield: 24 pastries.