Cheese Crowns

Cheese Crowns

1 1/2 Pkg (17 1/4 ounce size), -Frozen puff pastry (3 sheets) -thawed
softened

1/4 Cup brown sugar, Packed
1/2 Tsp cinnamon, Ground
3 Pkg (8 ounces each) cream cheese
1/4 cup firm stick margarine or -butter
1 cup sugar
2 large eggs
1/2 cup all-purpose flour
2 Tbsp vanilla
1/2 Cup chopped pecans, toasted

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
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 Mix flour, pecans, brown sugar and cinnamon in
small bowl. Cut margarine into flour, pecans, brown sugar and cinnamon.
Sprinkle 1 heapinjg tablespoon of the pecan mixture over bottom of pastry
in each cup Beat cream cheese and sugar in medium bowl with electric
mixer on high speed about 2 minutes or until puffy. 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. Bake 15 minutes Reduce oven temperature to
375 degrees.l Bake 5 to 7 minutes longer or until pastry is golden brown.
Cool 15 minutes in pan on wire rack,. Gently remove from pan.
Refrigerate uncovered about 1 hour or until chilled; cver and continue
refrigerating no longer than 48 hours. Refrigerate any remaining crowns

It's not recommended that you use vegetable oil spreads

1 Serving: Calories 415 (Calories from Fat 270); Fat 30g
(Saturated 15g); Cholesterol 115mg; Sodium 240mg;
Carbohydrate 40g (Dietary Fiber 0g); Protein 7g


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