Method

Cream Cheese Pastry: In a food processor with the steel blade in place, combine cream cheese and butter.  Process until blended.  Add the flour and process until flour is worked into the mixture.  Cover and chill for 30 minutes.

Preheat the oven to 375°F.  Divide dough into 24 equal pieces.  Place one piece of dough into each of 24 miniature muffin cups.  Press dough into bottom and up the sides of the cups to form shells.

Maple Pecan Filling: In a small bowl, mix the egg, maple syrup, brown sugar, vanilla, and pecans.  Spoon mixture into the muffin cups, dividing the mixture evenly.  Bake for 25-30 minutes or until lightly browned.  Let stand 5 minutes.  Run knife around the edges of each to remove from pans, and serve.

Makes: 24

Reprinted with permission ©Beatrice Ojakangas, Petite Sweets, by Beatrice Ojakangas, Sellers Publishing click for book review

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