Italian Pastry

From the kitchen of Pat Raico

Ingredients

3 ounces cream cheese
1 cup flour
1/2 cup butter
Filling:
1 egg
3/4 cup light brown sugar
1 teaspoon vanilla
pinch of salt
3/4 cup chopped nuts

Directions

Mix cream cheese, flour, and butter and refrigerate at least one hour. Roll into 24 balls. Put in tiny cupcake pans, form around cup with fingers. Filling: Mix egg, light brown sugar, vanilla, salt and chopped nuts. Put into prepared pie shells (fill 1/2 full). Bake at 325 degrees for 25 minutes.