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Roll dough into a 15-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. Cut dough into 24 squares.
Place a heaping teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal.
To test for doneness, insert an instant-read thermometer horizontally from the side, making sure…
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When a recipe calls for dusting baked items with some confectioners' sugar, use a mesh tea ball.…
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