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PHILADELPHIA Maple-Nut Tartlets

By: Philadelphia  
"Baked phyllo cups are filled with a rich and creamy maple-pecan filling."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 22 people have saved this

Prep Time:
40 Min
Ready In:
3 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

Ingredients

  • 9 sheets frozen phyllo pastry, thawed
  • 1/4 cup butter, melted
  • 2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup maple-flavored or pancake syrup
  • 1 1/2 cups thawed COOL WHIP Whipped Topping
  • 1/4 cup chopped toasted pecans
  • 1 tablespoon maple-flavored or pancake syrup

Directions

  1. heat oven to 350 degrees F. Stack 3 of the phyllo sheets on cutting board, brushing melted butter between each layer. Cut into 6 squares. Place 1 square in each of 6 large muffin cups, pressing pastry onto bottom and up side of each cup. Repeat with remaining sheets phyllo.
  2. Bake 10 minutes or until golden brown; cool 10 minutes.
  3. Beat cream cheese, sugar and 1/4 cup of the syrup in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Fill each cup evenly with the cream cheese mixture. Cover and refrigerate at least 3 hours or overnight. Top evenly with the remaining 1 tablespoon maple syrup and pecans just before serving. Store leftover tartlets in refrigerator.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 215 | Total Fat: 15.1g | Cholesterol: 37mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by shetmo 
I use this recipe to make the shells which are beautiful. I then use the "pecan cream cheese... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by Cindy T. 
I made these with premade phyllo shells from the grocery store, so I'm only rating the... MORE

 
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