posted by Rusty 12-20-101 12:51 PM
Cream Cheese Pastry Shells:
3 oz cream cheese, softened
1/2 cup margarine or butter
1 cup flour
1/2 cup dark corn syrup
1/3 cup brown sugar
2 Tbsp unsalted butter, melted
1 tsp vanilla
1 cup coarsely chopped or broken pecans (4 oz)
Cream together the cream cheese and margarine or butter. Stir in the flour until well mixed and a soft dough forms. Divide into 24 equal pieces, roll into balls, press into gem (mini-muffin) pans. The dough can be refrigerated for a day or frozen at this point. If you want to refrigerate the dough for more than one day, do it before dividing and shaping.
Combine egg, syrup, sugar, butter, vanilla, and salt; stir until well blended. Stir in pecans. Spoon into pastry cups. Bake at 350 F for 25-30 minutes. Cool completely in pans on wire rack. Loosen the sides with the tip of a thin-bladed knife, and unmold. Store airtight at room temperature, or freeze. These keep well for a few days.
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