Pecan Tassies
User Reviews
4.5
Pecan Tassies
Description
The dough blends cold unsalted butter, cream cheese, and all-purpose flour to produce a soft yet sturdy crust with a delicate crumb. After chilling, the dough is portioned into mini muffin cups and shaped to line each cup evenly. This firm crust holds the gooey pecan filling.
The filling combines light brown sugar, chopped pecans, eggs, melted butter, and vanilla extract. Once baked, the sugar sets to a golden, sticky custard while the pecans add texture and nuttiness. Topping additional chopped pecans before baking enhances crunch and appearance.
These pecan tassies are baked at 350°F until the filling is set and golden, then cooled slightly in the pan. The small size makes them suitable for gatherings or snacking and captures the essence of pecan pie flavors without a large pie.
Ingredients
For the Dough:
- 1 cup butter unsalted
- 6 ounces cream cheese
- 2 cups all-purpose flour
For the Filling:
- 1½ cups light brown sugar
- 1 cup pecans plus more for sprinkling on top, chopped
- 2 egg
- 2 tablespoons butter melted, unsalted
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside.
- To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about an hour.
- Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.
- To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter and vanilla extra with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans.
- Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 16mg | 1% |
| Potassium | 32mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 190IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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