Pecan Macadamia Petites

Pecan Macadamia Petites
30 Mins
Prep time
30 Mins
Cooking time
Serves 12

What you need

  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 125g butter, softened
  • 1 cup flour
  • 1 egg
  • ¾ cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch salt
  • ½ cup chopped pecan nuts
  • ½ cup chopped macadamia nuts

How to make it

  1. BEAT together the PHILLY and butter until smooth. Stir in the flour and mix to form a soft pastry dough. Divide the dough in half and form each half into a 20cm log, wrap in plastic wrap and chill for at least 1 hour.
  2. CUT 12 portions from each log then roll into balls. Press each ball into the base and up the sides of 24 greased mini muffin pans.
  3. WHISK together the egg, sugar, cinnamon and salt. Stir in the nuts and place a teaspoonful of mixture into each pastry shell. Bake in a moderate oven 180°C for 25-30 minutes or until pastry is golden brown. Use a knife to loosen from muffin pans. Cool and serve as required.