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I use Maple syrup instead of the Karo syrup! So good!
And, no need to add salt (many of us get too much already).
Great recipe!
Miniature pecan pies pretty much sums up the flavor but these are even better. I don’t care for pecan pie as it is too sweet for me. However this portion controlled delicate golden brown crust filled with a gooey pecan filling is just right.
Ingredientes
- 1 â 3 ounce package cream cheese â left soften at room temperature
- ½ cup + 1 tablespoon butter â left soften at room temperature
- 1 cup flour
- 1 tablespoon light Karo syrup
- 1 egg
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2/3 cup pecans, chopped
Direcciones
- Cheese Pastry:
- Blend together cream cheese and butter, stir in flour. Chill covered about an hour in the refrigerator. Shape into two dozen 1-inch balls. Place in ungreased (I give it a little spray with non stick spray for good measure) Teflon coated mini muffin pan. Shape into small pie crusts.
- Filling:
- Mix brown sugar, egg, Karo syrup, 1 tablespoon of butter, vanilla extract, salt and pecans. Put one teaspoon of filling into each pastry and bake for 25 minutes in a preheated 325 degree oven. Cool and remove from pan.
- Makes 2 dozen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 24 servings | |
| Calories 120 | |
| Calories from Fat 68 | 57% |
| Total Fat 7.8g | 10% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 61mg | 3% |
| Potassium 32mg | 1% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.31g | 5% |
| Protein 1.25g | 2% |
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