1 (3 oz.) pkg. Philadelphia cream cheese
1/2 c. butter
1 c. sifted all purpose flour
1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
3 tbsp. dark syrup
2/3 c. broken pecans

Cheese Pastry: Let cream cheese and 1/2 cup butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour. Shape in 2 dozen, 1 inch balls; place in ungreased 1 3/4 inch muffin pans. Press dough evenly against bottoms and sides of each.

PECAN FILLING:

Beat together egg, brown sugar, butter, vanilla and syrup until smooth. Divide half the pecans among pastry line pans; add egg mixture and top with remaining pecans. Bake in slow oven 325 degrees for 25 minutes or until filling is set. Cool before removing from pans.