1 recipe Sour Cream Pastry Dough; (see Recipe)
=== PUMPKIN CREAM CHEESE FILLING ==
6 ounces cream cheese
1/4 cup pumpkin puree; fresh or canned
1 large egg
1/2 cup brown sugar
1/2 teaspoon orange zest; finely grated
1/2 cup unsifted powdered sugar
1/2 teaspoon ground cinnamon
Divide the sour cream pastry dough into 3 (5-inch) squares about 5/8-inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours.
To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended.
Remove 1 pastry square from the refrigerator. Set aside for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8-inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3-inch squares.
Lay the pastry squares across the top of an ungreased 12 cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4-inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion.
Adjust rack to lower third of oven and preheat to 375 degrees. Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely.
Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. 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.
Source: Flo Braker
2 1/2 dozen