- 12
- 20 mins
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Ingredients
- 1-1/2 1-1/2 1-1/2 cups flour
- 3/4 3/4 3/4 cup butter, softened, divided
- 1/2 1/2 1/2 cup Philadelphia Cream Cheese Product
- 1/3 1/3 1/3 cup raisins
- 1/2 1/2 1/2 cup packed brown sugar
- 1/2 1/2 1/2 tsp. vanilla
- 1 1 1 egg
- 1/2 1/2 1/2 cup light corn syrup
Preparation
Step 1
Use pulsing action to process flour, 1/2 cup butter and cream cheese product in food processor until mixture is well blended and starts to form ball. Shape into ball with hands; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
Heat oven to 375ºF. Roll out pastry on lightly floured surface to 1/4-inch thickness. Cut into 12 rounds with 4-inch cutter. Spray 12 muffin pan cups with cooking spray; line with pastry rounds. Place raisins in pastry cups.
Beat remaining butter, sugar and vanilla with mixer until well blended. Stir in egg and corn syrup; spoon over raisins.
Bake 15 to 18 min. or until lightly browned.