Honey Nut and Fruit Empanadas

HEAT oven to 350°F.

COMBINE fruit, pecans and honey in small saucepan. Cook on medium-low heat 3 min. Remove from heat; set aside.

ROLL out pastry on a lightly floured surface area to 1/8-inch thickness. Cut pastry into 18 circles using 3-inch cookie cutter, rerolling pastry scraps as necessary. Spoon 1-1/2 tsp. of the fruit mixture and 1/2 tsp. of the cream cheese onto center of each pastry circle. Brush circle edges with egg; fold in half and press edges together with fork to seal. Cut small slit in top of each with sharp knife. Place on foil-covered baking sheet; brush with any remaining egg.

BAKE 20 to 25 min. or until golden brown. Serve warm or cooled.