Light Pecan Tassies in Cream Cheese Pastry

“This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!”
READY IN:
40mins
SERVES:
24
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. To prepare Pastry: Combine flour, 1 Tbsp sugar, dash of salt in a small bowl. Combine cream cheese, butter and milk in large bowl; beat with a mixer at medium speed until well blended.
  3. Add flour mixture; beat at low speed until just blended and crumbly.
  4. Press into a ball. Turn dough onto a lightly floured surface, knead lightly 3 to 4 times.
  5. Divide dough into 24 portions, Place 1 portion in each of 24 mini muffin cups coated with the cooking spray.
  6. Using your fingers, press dough into bottom and up sides of cups.
  7. To prepare filling: divide pecans evenly among muffin cups.
  8. Combine brown sugar and remaining ingredients in a small bowl; spoon about 2 teaspoons filling over pecans in each muffin cup.
  9. Bake at 350°F for 20 minutes or until pastry is lightly browned and filling is puffy.
  10. Cool in cups for 10 minutes on a wire rack.
  11. Run a knife around the outside edge of each cup and remove them from the pan, allow to cool completely on a wire rack.

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