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1
Divide the pastry into 3 (5-inch) squares about 5/8 inch thick.
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2
Wrap in plastic and refrigerate until cold and firm, at least 4 hours.
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3
To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended.
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4
Remove 1 pastry square from the refrigerator.
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5
Set a side for 10 minutes before rolling it.
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6
On a floured work surface, roll the pastry into a rectangle until less than 1/8-inch thick.
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7
With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3-inch squares.
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8
Lay the pastry squares across the top of an un-greased 12-cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup.
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9
Spoon 1 heaping teaspoon of filling on each square, then bring opposite corners to the center and press lightly to seal.
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10
This process will also ease the pastry into each cup.
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11
Refrigerate for at least 30 minutes.
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12
Roll and shape the remaining pastry squares in the same fashion.
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13
Adjust rack to lower third of oven and preheat to 375 degrees F.
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14
Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown.
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15
Remove pan from oven to a wire rack for about 10 minutes.
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16
Remove pastries from pan to a wire rack to cool completely.
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17
Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature.
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18
If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks.
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19
To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly, and decorate with powdered sugar and cinnamon.
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20
Put the flour and salt in a 3-quart bowl, and stir to blend.
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21
Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs.
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22
Stir in the sour cream with a fork.
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23
The pastry will appear dry because the sour cream is thick and does not disperse easily.
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24
With your hands, manipulate dough into a ball.
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25
Divide dough as recipe directs.
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26
Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days.
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27
The dough can be frozen for up to 1 month.
