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Banana Rum Puffs
Yield: 60 puffs

2 c (4 sticks) cold butter
4 c all-purpose flour
1/4 ts salt
1 c sour cream

2 lg firm-ripe bananas
12 oz cream cheese, softened
1/2 c granulated sugar
2 lg egg yolks
2 tb rum
2 ts fresh lemon juice

1/2 c confectioners' sugar

To bake these puffs all at once, you will need 6 mini-muffin pans,
each containing twelve 1 3/4- by 1-inch cups. However, you could
also make them in batches using fewer pans.

Cut butter into 1/4-inch slices. In a large bowl with your fingertips
or a pastry blender nlend together flour, salt and butter until
mixture resembles coarse meal with some pea-size lumps of butter.
Stir in sour cream with a fork until incorporated and form dough
into a ball.

Divide dough into 6 portions and form each piece into a 5-inch
square. Chill dough, wrapped separately in plastic wrap, until
firm, at least 2 hours.

Mash enough of banans to measure 1 cup and in abowl stir together
with remaining filling ingredients until smooth.

On a lightly floured surface roll out 1 dough square (keep remaining
dough chilled or frozen) into a 15-by-6-inch rectangle (about 1/8
inch thick). With a sharp knife and a ruler cut rectangle into
ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2
cups will remain empty) and drop 1 heaping teaspoon filling onto
center of squares. Bring all four corners of squares together and
press gently to seal (filling will not be completely enclosed; this
process will ease filled pastries into muffin cups).

Chill filled pastries 30 minutes. Make more pastries in same manner.

Preheat oven to 375F.

Bake pastries in batches in lower third of oven until pale golden,
20 to 25 minutes. Cool pastries in pans on racks 10 minutes adn
trasfer to racks to cool completely.

(Pastries keep, layered between sheets of wax paper in airtight
containers, and frozenm 2 weeks. Before serving, thaw puffs and
reheat in one layer on a baking sheet in a 325F oven 7 to 10 minutes.
Cool puffs on a rack.)

Dust puffs with confectioners' sugar before serving.

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