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Maple Pecan Tartlets
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Cinnamon in the cream cheese pastry makes these petite pies something special.
3/4 cup firmly packed brown sugar
1/4 cup maple syrup
1 tbl. butter, softened
1/8 tsp. salt
1 large egg, lightly beaten
3/4 cup finely chopped pecans, toasted
Cinnamon pastry shells
Combine the first 5 ingredients in a small mixing bowl, beat at medium speed of an electric mixer until blended. Stir in pecans. Spoon filling evenly into Cinnamon pastry shells.
Bake at 325* for 25 minutes or until set. Cool slightly. Remove from pans and cool completely on a wire rack. Yields 2 dozen.
CINNAMON PASTRY SHELLS:
1 (3 oz.) package cream cheese, softened
1/3 cup butter or margarine softened
1 cup flour
3/4 tsp. ground cinnamon
Beat cream cheese and butter at medium speed of an electric mixer until creamy. Gradually add flour and cinnamon, beating at low speed just until ingredients are blended. Wrap the dough in waxed paper and chill for 2 hours.
Divide the dough in half. Divide each half of the dough into 12 balls. Place in lightly greased miniature muffin pans, shaping each into a ball, Yields 2 dozen
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