Miniature Pastry Shells
By
Cindy Stewart, Tulsa, OK
Looking for a more personal presentation of your dessert or entree? Try these versatile miniature pastry shells for a special evening.
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yield
24 Shells
Ingredients
1⁄2 cup margarine (room temperature) 1 cup all-purpose flour 3 ounces cream cheese (room temperature)Instructions
In a large bowl, using an electric mixer, cream the margarine and cream cheese thoroughly. Beat in the flour until well blended. Wrap the dough in plastic and refrigerate overnight. Next day, bring back to room temperature. Preheat oven to 325 degrees. Butter the cups of a 24-cup miniature muffin tin. Divide the dough into 24 balls and press each ball into the prepared muffin cups. Bake for about 25 minutes or until the crust is lightly browned. Cool in the pan on a wire rack.
Notes
I often double the recipe and put 24-36 in the freezer for future use. These pretty and tasty shells can be stuffed with salmon, chicken salad, quiche, lemon pie filling, lemon curd, blueberry/cherry pie filling, or pecan pie filling. Use your imagination!
Recipe Type(s)
