PECAN TASSIES

 Yield 30

For the dough:
2 cups flour
1/2 cup salted butter
1/4 cup brown sugar
1/4 cup milk
1 tsp vanilla
1/2 cup cream cheese
1/4 tsp. cinnamon

For the filling:
1/2 cup chopped pecans
1 tbsp butter, melted
1/4 sugar
1/3 cup golden syrup, or corn syrup
1/2 tsp. vanilla
1 tbsp flour
1 egg

Heat the oven to 350 F
In the bowl of a food processor combine the flour, butter, sugar, milk, vanilla, cream cheese, and cinnamon. Pulse until the mixture forms a shaggy dough. Turn out onto a lightly floured surface and form into a ball.
In a medium bowl combine the butter, sugar, golden syrup, vanilla, flour, and egg until well mixed.
Divide the dough into 30 even pieces. Press the dough into the cups of a mini-muffin tin using your fingers, or a dough tamper. Divide the pecans amongst the cups and then top with the filling until it nearly reaches the top of the cup, about two teaspoons.
Bake for 20 to 25 minutes, or until puffed all over and golden brown. Allow to cool in the pan for ten minutes then transfer to a wire rack to cool completely.