Ingredients: |
Ingredients: 1 1/2 packages (17 1/4-ounce size) frozen puff pastry (3 sheets), thawed
1/4 cup firm stick margarine or butter
1/2 cup all-purpose flour
1/2 cup chopped pecans, toasted
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs
2 T vanilla
1 cup powdered sugar (about)
1/4 cup milk (about)
1/2 tsp cinnamon
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Directions: |
Directions:1. Heat oven to 425 degrees. Grease bottoms and sides of 12 jumbo muffin cups, 3 1/2 x 1 3/4 inches, or 6-ounce custard cups with shortening
2. Place 1 sheet of cold puff pastry on lightly floured surface. Cut into 4 squares. Press each square gently into muffin cup, pulling the 4 corners up and out of cup. Press corners down on muffin pan. Repeat with remaining sheets of pastry.
3. Mix flour, pecans, brown sugar and cinnamon in small bowl. Cut margarine into flour, pecans, brown sugar and cinnamon. Sprinkle 1 heaping tablespoon of the pecan mixture over the bottom of pastry in each cup
4. Beat cream cheese and sugar in medium bowl with electric mixer on high speed about 2 minutes or until fluffy. Beat in eggs, one at a time. Beat in vanilla. Pour about 1/3 cup of the cheese mixture over pecan mixture in each cup.
5. Bake 15 minutes.Reduce oven temperature to 375 degrees. Bake 5 to 7 minutes longer or until pastry is golden brown. Cool 15 minutes in pan on wire rack. Gently remove from pan.
6. Make frosting with powdered sugar, milk, and cinnamon. Drizzle on top. |
This recipe for Cheese crowns is from