Cream Cheese-Maple Walnut Tartlets

• 3 Tbsp. butter, softened
• 1/2 cup packed brown sugar
• 1 egg
• 1/3 cup maple syrup
• 1/3 cup chopped walnuts
• 1 pkg. (450 g) frozen pre-rolled puff pastry sheets, thawed
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cut into 24 cubes

1. Heat oven to 375F.
2. Beat butter and sugar in small bowl with mixer 1 to 2 min.
3. or until light and fluffy.
4. Beat in egg, then syrup until well blended.
5. Stir in nuts.
6. Unroll 1 pastry sheet on parchment paper; cut into 12 circles with 3-inch cookie or biscuit cutter.
7. Discard trimmings.
8. Line each of 12 mini muffin cups sprayed with cooking spray with pastry circle; refrigerate.
9. Repeat with remaining pastry sheet.
10. Place cream cheese in each tart shell; press lightly onto bottom of shell to secure.
11. Stir nut mixture; spoon into shells.
12. Place muffin pan on foil-covered baking sheet.
13. Bake 20 min.
14. or until golden brown.
15. Cool in pan 2 min.
16. before removing from pans to wire racks.
17. Cool completely.

butter, brown sugar, egg, maple syrup, walnuts, frozen pre, cream cheese

Taken from www.kraftrecipes.com/recipes/cream-cheese-maple-walnut-tartlets-122547.aspx (may not work)