- 1/4 cup Diamond Crystal® Coarse Sea Salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 2 teaspoons butter (no substitutions)
- 8 ounces cream cheese, softened
- 1/2 cup finely shredded Cheddar cheese
- 1/2 cup canned solid-pack pumpkin (not pie filling)
- 1/2 teaspoon garlic powder
- 2 dashes Worcestershire sauce, or more to taste
- 1/4 teaspoon ground cayenne pepper
- 20 mini fillo tart shells, thawed to room temperature
- Combine the Diamond Crystal(R) Coarse Sea Salt and cinnamon in a small bowl; stir until well mixed.
- Heat a small skillet over medium heat. Melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. Remove from heat.
- Beat together cream cheese, Cheddar cheese, pumpkin puree, garlic powder, Worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined.
- Place cheese mixture into a pastry bag fitted with a small open star tip (such as Ateco #21). Pipe mixture evenly into fillo shells.
- Top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste.
- Serve immediately, or refrigerate up to 2 hours until ready to serve.
05/17/2018
recipepes.com
Pumpkin Cheese Tarts with Pecans and Cinnamon Sea Salt, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
