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Cream Cheese-Maple Walnut Tartlets

Cream Cheese-Maple Walnut Tartlets recipe
average rating
5 1
rate/review
prep time
30 min
total time
50 min
makes
24 servings, 1 tartlet (28 g) each
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photo by:
kraft
recipe by: kraft

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.

nutritional information

K:59237v0ec:122547

most recent review

"Loved it!"
reviewed by: danyssimo
on: 3/8/2011
 danyssimo
see all reviews 

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