For the Cream Cheese Pastry:
- 1 cup all purpose flour
- 1 Tbsp sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 stick unsalted butter, softened
- 1/4 cup cream cheese, softened
For the Pecan Filling:
- 2 egg
- 2/3 cup dark brown sugar
- 2 tsp vanilla
- 3 Tbsp melted butter
- 1 cup chopped pecans
- Whole pecan halves, for decoration
To make the pastry, combine the flour, sugar, salt and nutmeg in the bowl of a food processor or in a large bowl. Add the butter and cream cheese and process until a dough forms. If you are working in a regular bowl you can rub the flour into the butter/cream cheese using your finger tips. Place the dough in a bowl and refrigerate until it is firm enough to roll (1 hour). Roll the dough to about 1/8 inch thick. Gently press pieces of the rolled dough into the cups of a 12-hole muffin tin. Place the pans into the refrigerator for 20 minutes.
Preheat your oven to 350°F.
To make your filling…In a medium bowl, beat the eggs until foamy. Gradually beat in the brown sugar, vanilla and melted butter until the mixture is smooth.
Divide the chopped pecans evenly among the 24 muffin wells. Carefully pour a small amount of the filling into each well and top each one with whole pecan halves.
Bake until the tops are puffed and the edges are golden brown, about 20 minutes.
Cool for 10 minutes before unmolding.