Ingredients
Instructions
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1.
In a small bowl, add 1 tablespoon of sugar and warm milk. Stir until the sugar has dissolved, then add the yeast and stir. Set aside until foamy, about 5 minutes
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2.
In a large bowl whisk together flour, remaining sugar, xanthan gum, baking powder and salt
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3.
Add melted butter and eggs, to frothy yeast mixture and mix. Add to dry ingredients and using a pastry blender blend the dough. Cover bowl and allow to rise for 1 hour in a warm place
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4.
Place dough onto a floured work surface. Roll dough into a rectangle that is about 1/2 inch thick. Using half the butter put small chunks of cold butter over half of the dough. Fold the dough over the butter. Roll again and repeat one more time with remaining butter. Lightly wrap dough in plastic wrap and refrigerate for 1 hour
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5.
Preheat oven to 350 F and spray 18 muffin cups with cooking spray
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6.
Place dough onto a lightly floured work surface. Roll to about 1/2 inch thickness. Using a cookie cutter or a glass cut dough into circles about 3-inch in diameter. Place each circle in a muffin cup and press against bottom and sides to form a crust
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7.
Mix cheese filling ingredients and spoon into crusts about 2/3 way up
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8.
Bake for 25 minutes or until the crust is golden-brown
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9.
Remove from the oven and allow to cool in the muffin pan for 5 minutes before transferring onto a rack to cool
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