CREAM CHEESE PASTRY:

1 c. unsifted all-purpose flour
1/2 c. butter, slightly softened
1 pkg. cream cheese, softened (3 oz.)

PECAN FILLING:

1 egg, slightly beaten
1/2 c. dark corn syrup
1/3 c. firmly packed dark brown sugar
2 tbsp. butter, melted
1 tsp. vanilla
Pinch of salt
1 c. coarsely broken pecans

1. Preheat oven to 350 degrees.

2. Prepare Cream Cheese Pastry: Blend together flour, butter and cream cheese in large bowl with mixer or fingertips until well blended and dough forms a ball. Divide dough in 24 pieces and press into mini-muffin tins. Use floured fingers to press dough up sides. Be careful not to let tin show as filling will stick.

3. Prepare Pecan Filling: Combine ingredients in medium size bowl until well blended. Add pecans last. Filling should come almost to top of tins.

4. Bake 25 to 30 minutes until center is set but still soft.