Maple-Creamed Cheesecake Tarts

1. 1

   Preheat the oven to 375 degrees F. Melt the butter add 1/4 cup of maple syrup; stir until syrup is well combined.

2. 2

   Start with one phyllo sheet laying on a clean work surface; brush with the melted butter/maple syrup mixture; add another phyllo sheet to the first buttered one. Repeat the process by buttering and adding 2 more phyllo pastry; cut the stack of phyllo dough into 6 squares (it should be 5 inches across). Use an ungreased standard 12 cup muffin pan. Lay into each muffin cup 1 square of stacked phyllo dough; the edges will fall over the top. Make another stacked sheet of 4 phyllo dough sheets layered with butter/maple syrup mixture; cut into squares and finish filling the muffin cups with phyllo dough.

3. 3

   Combine the softened cream cheese, cooked/cooled sweet potato and 1/4 cup maple syrup in a medium mixing bowl beating for at least 3 minutes until smooth and fluffy.

4. 4

   Spoon 2 teaspoons of the cream cheese/sweet potato spread into each prepared phyllo dough shell (if preferred use a pastry bag). Gently sprinkle a generous amount of pecans on top. Bake the phyllo tarts to the preheated oven for 15-20 minutes until the phyllo dough is golden brown. Can be served warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.