South Dakota’s official state dessert.

2 packages buttermilk or homestyle biscuits Break apart and press into bottom and partially up the sides of large muffin tin.

Put 1 teaspoon of pie filling on top of the biscuit (blueberry, strawberry, apple, or chopped peaches).
Topping:
2 cups whipping cream
1 cup milk
1 cup sugar
2 eggs
1 teaspoon vanilla
3 tablespoons corn starch

Mix together in heavy saucepan. Cook over medium heat, stirring constantly with wire whisk to prevent scorching.

Place 1 tablespoon of topping over pie filling – sprinkle with cinnamon and sugar – bake at 350 for 10-14 minutes or until edges of biscuits are brown.

The filling recipe makes more than you will need for the 20 mini-kuchen. I often make the filling, and finish the recipe using only 1 of the packages of biscuits. The filling freezes well. The next time I need the mini-kuchens, I can easily defrost the filling and quickly make a fresh batch. The completed mini-kuchen freeze well also.