Light Pecan Tassies in Cream Cheese Pastry

Total Time
20 mins
20 mins

This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!

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  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.