1 (3 oz.) pkg. cream cheese
1/2 c. butter
1 c. flour
1 egg
1/2 c. brown sugar
1/2 c. Solo Apricot Filling
1/2 c. chopped nuts

Blend cream cheese and butter into flour with a pastry blender. Form into 24 (1 inch) balls. Line miniature muffin pans with balls of dough and shape into crusts.

For filling, combine egg, brown sugar, Solo Apricot Filling and nuts. Spoon into individual crusts and bake at 350 degrees for 20 minutes. Cool in pan.