PHILADELPHIA Maple-Nut Tartlets

1. 1

   Preheat oven to 350F.

2. 2

   Stack 3 of the phyllo sheets on cutting board, brushing each with melted butter before stacking the next sheet.

3. 3

   Cut into 6 squares.

4. 4

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

5. 5

   Repeat with remaining sheets of phyllo.

6. 6

   Bake 8 to 10 minutes or until golden brown.

7. 7

   Remove from pans; cool completely on wire racks.

8. 8

   Beat cream cheese, sugar and syrup in large bowl with electric mixer on medium speed until well blended.

9. 9

   Gently stir in whipped topping.

10. 10

    Sprinkle 2 tsp.

11. 11

    of the pecans into each cup; top each with scant 1/4 cup cream cheese mixture.

12. 12

    Refrigerate 2 hours.

13. 13

    Just before serving, sprinkle with remaining 1/4 cup pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.