Cream Cheese-Maple Walnut Tartlets

Cream Cheese-Maple Walnut Tartlets recipe

average rating

prep time

30 min

total time

50 min

makes

24 servings, 1 tartlet (28 g) each

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kraft

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1

What You Need

3 Tbsp. butter, softened

1/2 cup packed brown sugar

1 egg

1/3 cup maple syrup

1/3 cup chopped walnuts

1 pkg. (450 g) frozen pre-rolled puff pastry sheets, thawed

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cut into 24 cubes

Make It

HEAT oven to 375°F.

BEAT butter and sugar in small bowl with mixer 1 to 2 min. or until light and fluffy. Beat in egg, then syrup until well blended. Stir in nuts.

UNROLL 1 pastry sheet on parchment paper; cut into 12 circles with 3-inch cookie or biscuit cutter. Discard trimmings. Line each of 12 mini muffin cups sprayed with cooking spray with pastry circle; refrigerate. Repeat with remaining pastry sheet.

PLACE cream cheese in each tart shell; press lightly onto bottom of shell to secure. Stir nut mixture; spoon into shells. Place muffin pan on foil-covered baking sheet.

BAKE 20 min. or until golden brown. Cool in pan 2 min. before removing from pans to wire racks. Cool completely.

kraft kitchens tips

Chocolate-Maple Walnut Tartlets

Prepare as directed, substituting 4 finely chopped squares Baker's Semi-Sweet or Bittersweet Chocolate for the cream cheese cubes.

Make Ahead

Prepare tartlets as directed, but do not bake. Refrigerate up to 4 hours before baking as directed.

Note

For best results, keep pastry cold until ready to use.

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Loved it!
posted by danyssimo | on 3/8/2011

K:59237v0ec:122547

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