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Cranberry Pineapple Yeast Tarts

1 package active dry yeast
1/4 cup warm water
1 cup milk
1/4 cup sugar
1/4 cup butter
1 egg
4 cups flour

Filling

1 15 ounce can cranberry sauce
1 cup pineapple tidbits, drained


 

 

 


Directions.

  1. Soften yeast in warm water.
  2. Heat milk over medium-high heat until a skin appears on the surface.
  3. Combine milk, sugar and butter. Let sit until cooled to lukewarm.
  4. Beat in egg and yeast. Add 2 cups of flour and beat well.
  5. Gradually add remaining 2 cups of flour to form a soft dough.
  6. Place in a greased bowl, turning once to grease all surfaces.
  7. Cover and let rise until double (about 2 hours).
  8. Spray muffin tins with non-stick cooking spray.
  9. Unrisen tarts
  10. Knead dough into a soft ball. Pinch off one inch pieces and roll into balls. Place four balls into each section of the muffin pan.
  11. Cover and let rise until double (about 1 hour).
  12. Spoon cranberry sauce into a small bowl and mix until smooth. Add pineapple tidbits and set aside.
  13. Preheat oven to 375 degrees.Fill tarts with cranberry and pineapple
  14. Punch down the center of each tart. Spoon a tablespoon of cranberry-pineapple filling into the depression you made in the center of each tart.
  15. Place in oven and bake for 20 minutes or until golden brown.

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