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Sugar Crusted Biscuit Puffs

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Anonymous (not verified)
Ingredients
  Finely chopped almonds/Finely chopped filberts 1⁄2 Cup (8 tbs)
  Currants/Raisins 1⁄4 Cup (4 tbs)
  Margarine/Butter 1 Tablespoon, softened (Parkay)
  Sugar 1⁄4 Cup (4 tbs)
  Grated orange peel 3 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Egg 1 , separated, reserve white for topping
  Marsala wine/Rum 2 Teaspoon
  Refrigerated flaky biscuits 1 Can (10 oz) (Hungry Jack)
  Egg white 1 (Reserved)
  Marsala wine/Rum 1 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Finely chopped almonds/Finely chopped filberts 1⁄4 Cup (4 tbs)
Directions

Heat oven to 375°F.
In small bowl, combine all filling ingredients.
Separate dough into 10 biscuits; press or roll each into 4-inch circle.
Spoon 1 tablespoon filling onto center of each circle.
Fold dough over filling, covering completely; seal well, shaping into balls.
Combine reserved egg white and wine; beat until foamy.
Combine 1/3 cup sugar, 1/4 cup finely chopped nuts and 1/2 teaspoon cinnamon.
Dip top and sides (not seam) of each filled biscuit in egg white mixture, then in nut mixture.
Place seam-side-down on ungreased cookie sheet.
Bake at 375°F.for 12 to 16 minutes or until golden brown.
Remove from cookie sheet immediately.
10 pastries.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Servings: 
10

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