PHILADELPHIA Maple-Nut Tartlets

1. 1

   Preheat oven to 350F.

2. 2

   Stack 3 of the phyllo sheets on cutting board, brushing melted butter between each layer.

3. 3

   Cut into 6 squares.

4. 4

   Place 1 square in each of 6 large muffin cups, pressing pastry onto bottom and up side of each cup.

5. 5

   Repeat with remaining sheets phyllo.

6. 6

   Bake 10 minutes or until golden brown; cool 10 minutes.

7. 7

   Beat cream cheese, sugar and 1/4 cup of the syrup in medium bowl with electric mixer on medium speed until well blended.

8. 8

   Gently stir in whipped topping.

9. 9

   Fill each cup evenly with the cream cheese mixture.

10. 10

    Cover and refrigerate at least 3 hours or overnight.

11. 11

    Top evenly with the remaining 1 Tbsp.

12. 12

    maple syrup and pecans just before serving.

13. 13

    Store leftover tartlets in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.