1. Preheat oven to 375°F and grease 2 jumbo muffin pans. 2. Roll out half the pastry dough at a time to 1/4" thick and cut out 18–22 circles. Feel free to re-roll the pastry scraps - they stay unbelievably tender. 3. Press the dough into the tins, saving the remaining circles for the second batch of baking. 4. Place in the fridge while preparing the filling. 5. In a large bowl, beat the melted butter and sugar for 2 minutes. 6. Add the remaining ingredients and mix until just combined. 7. Spoon into the pastry shells, filling half- to three-quarters full. 8. Bake for 26 minutes. 9. Cool for 2 hours in the pan, then gently remove with a butter knife, loosening edges and lifting out. 10. Repeat with the remaining pastry and filling. ---------------------------------------------------------------------------
Nutrition
Ingredients
