Light Pecan Tassies in Cream Cheese Pastry

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

• Ready In: 40 mins
• Serves: 24

Ingredients

• Pastry dough

• 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

• Filling

• 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.