Light Pecan Tassies in Cream Cheese Pastry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!! Ingredients:
1 cup all-purpose flour |
1 tablespoon granulated sugar |
1 dash salt |
1/4 cup low-fat cream cheese, softened (2 oz) |
2 tablespoons butter or 2 tablespoons margarine, softened |
2 tablespoons skim milk |
cooking spray |
1/3 cup finely chopped pecans |
1/2 cup packed brown sugar |
1/3 cup light corn syrup |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
1 large egg |
1 large egg white |
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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