Description
These Easy Pecan Tassies are bite-sized, buttery, cream cheese pastry cups filled with a sweet, gooey pecan filling. Perfect as a festive treat or a rich dessert, they combine a tender crust with a caramel-like pecan topping for a delightful homemade cookie that’s simple to prepare and sure to impress.
Ingredients
Scale
Crust:
- 3 ounces (85 g) cream cheese, softened
- 1/2 cup (114 g) unsalted butter, softened
- 1 cup (125 g) all purpose flour
Filling:
- 1 egg
- 3/4 cup (165 g) packed brown sugar
- 1 tablespoon (14 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup (73 g) coarsely chopped pecans
Instructions
- Prepare the Dough: Cream together the softened cream cheese, unsalted butter, and all-purpose flour in a mixing bowl until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for one hour to chill and firm up.
- Shape the Crusts: After chilling, divide the dough and roll into 1-inch balls. Press each dough ball evenly into the bottom and up the sides of a greased mini muffin pan, forming small pastry cups. Set aside while you prepare the filling.
- Mix the Filling: In a separate bowl, beat together the egg, packed brown sugar, 1 tablespoon softened butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Assemble the Tassies: Divide the chopped pecans evenly among the pastry cups in the muffin pan. Spoon the filling mixture on top of the pecans, approximately 1 teaspoon per cup, covering the nuts completely. Place the filled pan briefly in the refrigerator while preheating the oven.
- Bake: Preheat your oven to 325°F (163°C). Once the oven is fully preheated, bake the tassies for 25 minutes or until the filling is set and lightly golden on top.
- Cool and Serve: Allow the tassies to cool in the pan for 15 minutes before carefully removing them. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure ingredients like cream cheese and butter are softened to room temperature for easier mixing.
- Use a greased mini muffin pan to prevent sticking and allow easy removal.
- For a crunchier pecan topping, toast the chopped pecans lightly before adding to the filling.
- These can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- If desired, drizzle with melted chocolate or dust with powdered sugar for extra decoration.
