Cream butter, add sugar gradually and cream together until light and fluffy. Add remaining ingredients. Pour into 9 inch pie pan and bake at 375 degrees for 40 – 45 minutes.
Follow directions on box of Pepperidge Farm Puff Pastry Cups for cooking pastries (although I did beat one egg and use a pastry brush to brush it onto each pastry before putting it in the oven).
Once you pecan pie filling and pastries are done baking, use a small spoon to scoop the filling into the holes of the pastries.
I refrigerated them to get the filling to set quicker so I could wrap them individually.