Prep 20 mins
Cook 20 mins
This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!
- 236.59 ml all-purpose flour
- 14.79 ml granulated sugar
- 0.25 ml salt
- 59.14 ml low-fat cream cheese, softened (2 oz)
- 29.58 ml butter or 29.58 ml margarine, softened
- 29.58 ml skim milk
- cooking spray
- 78.07 ml finely chopped pecans
- 118.29 ml packed brown sugar
- 78.07 ml light corn syrup
- 4.92 ml vanilla extract
- 0.59 ml salt
- 1 large egg
- 1 large egg white
- Preheat oven to 350°F.
- 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.
- Add flour mixture; beat at low speed until just blended and crumbly.
- Press into a ball. Turn dough onto a lightly floured surface, knead lightly 3 to 4 times.
- Divide dough into 24 portions, Place 1 portion in each of 24 mini muffin cups coated with the cooking spray.
- Using your fingers, press dough into bottom and up sides of cups.
- To prepare filling: divide pecans evenly among muffin cups.
- Combine brown sugar and remaining ingredients in a small bowl; spoon about 2 teaspoons filling over pecans in each muffin cup.
- Bake at 350°F 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 the outside edge of each cup and remove them from the pan, allow to cool completely on a wire rack.
Wow! These are really great. A perfect treat for pecan pie lovers like me that don't want to feel all the guilt. They don't seem quite as sweet as pecan pie, which I like. They take some time to make, but are worth the effort. I think they will become a regular part of my holiday baking. Thanks for sharing!
Carrie, these are really tasty, and so pretty! (see pic.) I was careful not to overfill the muffin cups with the filling, as I didn't want them to overflow and stick to the cups. They turned out great, and I didn't even need to grease the muffin cups beforehand. They slid out easily. (I use Baker's Best muffin cups, and I rarely need to grease them.) I left them in the oven for 20 minutes, but I think that 18 minutes would have been sufficient. I'll probably bske more of these to give away at Christmas. Thanks for posting the recipe!