pecan tassies

These Pecan Tassies are perfect for your Christmas desserts tray. A cream cheese crust and decadent pecan pie filling make for an irresistible one-bite dessert. Ready in less than an hour!

Pecan Tassies

oz cream cheese, room temperature

(130 grams) all purpose flour

(168 grams) light brown sugar, packed

tbsp vanilla extract

cinnamon

salt

pecans

Add 6 tablespoons of the butter (remember to reserve the other 2 tablespoons) and the cream cheese to a mixer bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes.

Add the flour and mix until just combined. Refrigerate dough for one hour.

Preheat oven to 325 degrees and grease your mini muffin pan very well. I use a non-stick baking spray.

Add the remaining butter and the rest of the ingredients to a mixer bowl and mix on low speed until well combined.

Divide the dough into 24 even pieces (about 2 1/4 tsp per piece) and press evenly into each muffin cavity, creating a cup shape that goes up the sides.

Fill each cup with a heaping teaspoon of pecan filling and bake for 20-22 minutes.

Cool for about 15 minutes before removing them from the muffin tins. Run a knife around them if you need, to loosen them. Cool on a cooling rack, then serve.

They were delicious and easy to make. I will be doing them again, but adding a couple more mins since the crust was not as crunchy as I would have liked. Everything else was perfect. I will make them for the holidays.

https://content.jwplatform.com/videos/TEuociv9.mp4

These Pecan Tassies are little mini pecan pie cookies made with a flakey crust and decadent pecan pie filling! Easy to make and great for sharing, they are a perfect little treat!

Pecan Tassies are just a smaller version of a pecan pie but bite-sized and have a buttery-flaky cream cheese crust with a luscious pecan fill.  Make these tarts in mini muffin tins for a quick and easy dessert that are always a hit for the holidays and parties. 

Classic Pecan Tassies

butter (softened)

cream cheese (softened)

all-purpose flour

butter (melted)

brown sugar

vanilla extract

pecans (finely chopped)

Preheat the oven to 350°F.

In the bowl to your stand mixer, beat the butter and cream cheese together on high until creamy, about 1 minute.

Add the flour and beat on medium speed until a soft dough begins to come together, about 3 minutes.

Divide the dough into 24 - 1 inch balls (½ oz each).

Press 1 ball into each cup in the muffin tin and use your fingers or a spoon to form the dough into a little cup.  When doing the sides of your dough cup, it is best to go a little bit above the edge of the pan.

Once that is done, set aside while we’ll start on the filling.  In a medium mixing bowl, stir together the melted butter, brown sugar, egg, vanilla extract and pecans.

Add approximately 1 tablespoon of the filling into each cup, filling it level to the pan (slightly lower than the dough).  Do not go past that mark.

Bake for 20-25 minutes.  The crust will be golden and the filling will appear a little crispy on top.  Cool in the pan for 6-7 minutes then move them to a cooling rack to cool completely.

These came out really dry. Nothing gooey in the filling whatsoever. Very disappointing

I’ve been making tassies since I was in high school (in the sixties!) My family expects them every year! My recipe was in 300 Years of Carolina Cooking.
They have the taste of pecan pie but not as rich.

delicious and easy, I chilled my dough for about 25 minutes, and really "floured" up my tamper, made it much easier to get the little muffin cup filled!  great tips ou provided also!

This does not make 48. I got 28 and had to make more dough. Was disappointed

Perhaps it's because my parents live near one of the nation's best pecan orchards, but I love just about anything made with pecans --- and these pecan tassies are no exception. Due to a food allergy, I substituted dairy-free ingredients and they turned out delicious!

I made these years ago using my grandmothers recipe and they were so good, but I lost that recipe. I had left over pecans and thought that making Tassie's again would be a great idea for Christmas. I searched through many recipe and came across this one. This recipe sounded closest to what I remembered making back then. This recipe is the best one out there. Everyone loved them and I will definitely will make them over and over. I will not loose this recipe again. I did spray the muffin tins with baking spray and they came out without any problem.

It wouldn't be Christmas at our home without these delicacies!  We've made them for years!  Originally called Mrs. Williams Mini Pecan Pies, my mom found the recipe in an appetizer cookbook.  Exact same recipe (only cut in half), so it has stood the test of time and of new discovery!  We make 96 at a time in an assembly line of holiday fun!  Enjoy!

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