Description
Pecan Tassies are delightful miniature pecan pies with a rich, creamy cream cheese crust filled with a sweet, cinnamon-infused pecan filling. These bite-sized treats are perfect for holidays, parties, or any time you crave a sweet, nutty dessert.
Ingredients
Scale
Crust
- 6 oz cream cheese, softened
- â…” cup butter, softened
- 2 cups all-purpose flour
- 1½ tsp cinnamon
Filling
- ¾ cup firmly packed brown sugar
- â…“ cup Karo syrup
- 1 Tbsp unsalted butter, melted
- â…› tsp salt
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- ¾ cup finely chopped pecans, toasted
Instructions
- Prepare the crust: Beat softened cream cheese and butter at medium speed using an electric mixer until creamy and smooth. Gradually add the flour and cinnamon, mixing at low speed until just blended. Wrap the dough in wax paper and chill it in the refrigerator for 2 hours to firm up.
- Shape the shells: After chilling, divide the dough into 48 small balls. Lightly grease miniature muffin pans and press each ball into the pan to form a small shell shape suitable for holding the filling.
- Make the filling: Preheat your oven to 325°F (163°C). In a small mixing bowl, combine brown sugar, Karo syrup, melted butter, salt, beaten egg, and vanilla extract. Beat the ingredients at medium speed with an electric mixer until well blended. Stir in the toasted pecans to complete the filling.
- Fill and bake: Spoon the prepared filling evenly into each pastry shell in the muffin pans. Bake in the preheated oven for 25 minutes or until the filling is set and the shells are lightly golden.
- Cool and serve: Let the tassies cool slightly in the pans, then carefully remove them and transfer to a wire rack to cool completely before serving.
Notes
- Make sure the cream cheese and butter are softened for easy blending.
- Chilling the dough is essential for easy handling and shaping of the shells.
- Use miniature muffin pans for perfect bite-sized tassies.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring occasionally, until fragrant.
- Store pecan tassies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
