From the kitchen of Stephanie Knewasser.
Flaky pastry cups hold a sweet nutty center.
They are typically made with pecans, but
walnuts taste great too. They freeze well.
Flaky pastry cups hold a sweet nutty center.
They are typically made with pecans, but
walnuts taste great too. They freeze well.
Pastry:
1/2 c margarine or butter
3 oz cream cheese
1 c flour
Press pastry in bottom & up sides of
tassie tins.
Whisk:
1 egg
3/4 c brown sugar, packed
1 Tbsp butter or margarine, melted
Stir in:
1/2 c pecans, coarsely chopped*
Put 1 heaping tsp of filling in each.
Bake @ 325, 30 min OR
until pastry golden & filling puffed.
Cool slightly in pan,
before removing to rack.
Makes 24 cookies.
Freeze great.
* OR walnuts
1/2 c margarine or butter
3 oz cream cheese
1 c flour
Press pastry in bottom & up sides of
tassie tins.
Whisk:
1 egg
3/4 c brown sugar, packed
1 Tbsp butter or margarine, melted
Stir in:
1/2 c pecans, coarsely chopped*
Put 1 heaping tsp of filling in each.
Bake @ 325, 30 min OR
until pastry golden & filling puffed.
Cool slightly in pan,
before removing to rack.
Makes 24 cookies.
Freeze great.
* OR walnuts
| These were made with walnuts. |
| "Character is a journey, not a destination. " |
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