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PHILADELPHIA® Maple-Nut Tartlets

Prep Time:
30 min

Total Time:
2 hr 30 min

Makes:
18 servings, 1 tartlet each

What You Need

9 sheets frozen phyllo pastry, thawed

1/4 cup (1/2 stick) butter or margarine, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup firmly packed light brown sugar

1/4 cup maple-flavored or pancake syrup

2 cups thawed COOL WHIP Whipped Topping

1/2 cup PLANTERS Chopped Pecans, toasted

Make It

PREHEAT oven to 350°F. Stack 3 of the phyllo sheets on cutting board, brushing each with melted butter before stacking the next sheet. Cut into 6 squares. Place 1 square in each of 6 medium muffin cups, pressing pastry onto bottom and up side of each cup. Repeat with remaining sheets of phyllo. Bake 8 to 10 minutes or until golden brown. Remove from pans; cool completely on wire racks.

BEAT cream cheese, sugar and syrup in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.

SPRINKLE 2 tsp. of the pecans into each cup; top each with scant 1/4 cup cream cheese mixture. Refrigerate 2 hours. Just before serving, sprinkle with remaining 1/4 cup pecans.

Kraft Kitchens Tips

Size It Up

At 18 servings, these tartlets are a great dessert to bring to a potluck party.

How To Soften Cream Cheese

Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.

K:38168v4 :69187

(8)

Rated

by cjcc97 on 10/10/2007
" This was an easy recipe to make! It looks complicated but it is really simple. It tasted great and was at big hit at our Sunday School Breakfast at church. A few people wanted the recipe! "