Most weekends I like to make some type of sweet (or 2) that we can enjoy throughout the week. So, this time I decided to put a spin on one of my husband’s favorites – Pecan Pie. These mini pecan pastries taste like the pie, but they’re not as sweet as traditional pecan pie.

As soon as they were cool enough to remove from the pan, my husband ate 4 of them. They’re small, so 2 bites and it’s gone. He actually popped it into his mouth and ate it in one bite! These definitely won’t last the week!

Makes 36, 1½ inch pastries

INGREDIENTS
Dough:
1/2 cup Pecans, processed
1/2 cup Cream Cheese, softened
4 Tbsp Unsalted Butter, softened
3/4 cup Flour
Pinch of Salt

Filling:
1/3 cup Brown Sugar
1 Egg
2 Tbsp Maple Syrup
2 tsp pure Vanilla Extract
1 Tbsp Unsalted Butter, softened
1/4 tsp Salt
3/4 cup Pecans, toasted and chopped

METHOD
Preheat oven to 350 degrees.

For Dough:
Process the pecans in the food processor until fine.
Add in the cream cheese and butter and process until smooth.
Add in the flour and salt and mix just until blended.
Set dough aside and make the filling.

For the filling:
In a medium bowl add the brown sugar, egg, maple syrup, vanilla, butter and salt.
Whisk together until smooth.
Mix in the pecans.

Assembly:
Roll the dough into 1-inch balls and place each one in the bottom of a mini muffin tin.

Using your finger, press the dough into the bottom and halfway up the sides of the cups.

Place about 1 teaspoon full of the filling into each muffin cup.
Bake for about 15 minutes, or until the crust begins to turn lightly golden.

Let cool completely before removing from pan.
A thin knife inserted on the side will easily lift the pastry out of the tin.
Enjoy!

Note: These pastries will keep for a week in the fridge.