Preheat oven to 350°F. Stack 3 of the phyllo sheets on cutting board, brushing each with melted butter before stacking the next sheet. Cut into 6 squares. Place 1 square in each of 6 medium muffin cups, pressing pastry onto bottom and up side of each cup. Repeat with remaining sheets of phyllo. Bake 8 to 10 minutes or until golden brown. Remove from pans; cool completely on wire racks.
Beat cream cheese, sugar and syrup in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.
Sprinkle 2 tsp. of the pecans into each cup; top each with scant 1/4 cup cream cheese mixture. Refrigerate 2 hours. Just before serving, sprinkle with remaining 1/4 cup pecans.
At 18 servings, these tartlets are a great dessert to bring to a potluck party.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 18 servings, 1 tartlet each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.