ermerins-ga.com

Pecan Tassies in Cream Cheese Pastry

________________________________________________


Number of Servings: 24

INGREDIENTS
PASTRY
1 cup all-purpose flour
1 TBSP granulated sugar
dash of salt
1/4 cup (2oz) 1/3 less fat cream cheese softened
2 TBSP butter or stick margarine softened
1 TBSP fat free milk

FILLING
1/3 cup finely chopped pecans
1/2 cup packed brown sugar
1/3 cup light colored corn syrup
1 tsp vanilla extract
1/8 tsp salt
1 large egg
1 large egg white

DIRECTIONS
Preheat oven to 350. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 TBSP sugar, and dash of salt, in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture; beat at low speed until just blended (mixture will be crumbly). Press flour mixture into a ball. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers. To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 tsp filling over pecans in each muffin cup. Bake at 350 for 20 minutes, or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.