Baklava Tarts - cooking recipe

Ingredients

Pastry
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 cup flour
Walnut Filling
1 1/4 cups walnuts, coarsely chopped
1 cup brown sugar
3 tablespoons butter, melted
2 eggs
1 teaspoon vanilla
1 small lemon, zest of
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 dash salt

Preparation

To make pastry: Dump everything into a bowl, roll up your sleeves and get your hands right into it. Work the dough well and knead for a couple of minutes. Wrap in plastic wrap and refrigerate for 30 minutes (or more) before proceeding with recipe.
Make 12 balls of equal size out of the dough and tamp a pastry ball down into each of 12 non-stick muffin cups, making sure pastry covers bottom and comes 3/4s of the way up sides.
To make filling: Mix all filling ingredients together well. Carefully distribute filling mixture into pastry-lined muffin cups.
Preheat oven to 375\u00b0F.
Bake for 25-30 minutes. The pastry should be a light golden colour (loosely tent with aluminium foil if walnuts are browning too quickly, but the mixture will be dark - like a pecan or walnut pie). Wait 2 minutes after removing from oven and very carefully, using the tip of a thin, pointed knife, gently knudge each tart out of its cup and transfer to a rack to cool. Some tarts may be a little stuck, just run the tip of the knife around then knudge gently.