PHILADELPHIA Maple-Nut Tartlets Recipe -
PHILADELPHIA Maple-Nut Tartlets Recipe
  • READY IN 3+ hrs

PHILADELPHIA Maple-Nut Tartlets

Recipe by  

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

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Original recipe makes 18 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 40 mins
  • READY IN 3 hrs 40 mins

Reviews More Reviews

Sep 21, 2009

I use this recipe to make the shells which are beautiful. I then use the "pecan cream cheese pie" filling from this website. Absolutely beautiful and tasty.

Feb 10, 2009

I made these with premade phyllo shells from the grocery store, so I'm only rating the filling. It was extremely easy to make, but the pancake syrup ruined the taste. The syrup overpowered the other flavors even though I drizzled only a tiny bit over them. Sorry, but I will not be making these again.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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