The Scoop December 2016 - Page 23

Directions:

1.Preheat oven to 350F. Spray a baking sheet with cooking spray and set it aside.

2.Place the pie crust on a lightly floured surface and using a pizza wheel or even just a knife, slice it into about 16 sections, 2-inch squares. Smooth the parts out to make a section big enough to contain a Kiss.

3.Place one chocolate kiss in the center of each section.

4.Using your fingertips, to seal the dough at the top to fully contain the kiss. Smooth the dough with your palms and flatten it slightly into a mound. Place mound on the prepared baking sheet; and repeat with remaining crust sections until all the kisses are gone.

5.Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don't overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.

6.Allow puffs to cool on a baking tray for about 15 minutes, or until cool enough to handle before topping each puff in confectioners' sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.

Nicole Stetsyuk