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Ingredients:
- 1 sheet pastry paper
- 1 can blackberry filling (find a can that lists blackberries first; this means they have the highest percentage of actual backberries used in their filling)
Cooking Directions:
- Thaw pastry paper.
- Preheat oven to 350.
- Cut each sheet into 9 squares (or square about 3-inches x 3 inches). Use a rolling pin to make each piece just a bit thinner/wider (but not so thin that it falls apart when you manipulate it into the cupcake tin).
- Place into cupcake tins and fill with blackberry filling.
- Bake for appx 25 minutes, or until pastry sheet begins to brown.
