Pecan Tassies – dessert bites just perfect for Thanksgiving or Christmas. They are often called cookies because of their size, but they are closest to being called pecan pies. The dough is made of cream cheese, butter and flour mixture and they are filled with a sweet filling made of pecans, brown sugar, butter, eggs, cinnamon and vanilla. This buttery dough is unbelievably soft and makes a perfect combination with sweet filling and crunchy pecans.
What are Tassies? Tassies are mini pies or tarts baked in a mini muffin tin, or a standard size muffin tin. In my family everyone likes Pecan Tassies, so I usually prepare them for holidays. They are a great choice when you decide on a buffet with various delicious bites.
You will only need some simple ingredients to make these Pecan Tassies. That is actually often the case – the most delicious desserts are made with the simplest ingredients.
TO MAKE THE PASTRY:
- 3 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup all purpose flour
TO MAKE THE FILLING:
- 1 large egg at room temperature
- 3/4 cup light brown sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup pecans, chopped
- 24 whole pecans or 2-3 tablespoons chopped pecans to sprinkle on top
How to prepare Pecan Tassies?
Start with making the pastry:
Beat softened butter with cream cheese in a medium sized dish, until it gets light and fluffy. Then, add flour and mix some more just to combine. The dough will be very soft and sticky. Make a ball out of it, place it on a wax paper , then place another wax paper on top of it, so that the dough is placed between two sheets of wax paper.
Roll the dough with a rolling pin to 1 inch thick, then cut into 24 pieces and chill in the fridge for an hour. Next, take them out of the fridge and roll the cut pieces with your hands to make balls. Put the balls in a mini muffin tin that has been sprayed with non-stick spray. Try not to hold the balls of dough in your hands for too long, because they can soften.
Finally press the dough with wooden tart tamper so that it covers the bottom and the sides of a mini muffin cup. You can do it with your hands, in that case try to be really quick, otherwise the dough will soften. In case that happens, put it in the freezer for 10 minutes. Repeat the same procedure if necessary. Put it back in the freezer while making pecan filling.
To make pecan filling:
Start by beating an egg lightly, then add light brown sugar, melted butter, vanilla, cinnamon and salt and keep mixing until it’s well combined, then add 1/2 a cup of chopped pecans and fold to combine. Divide the filling among the mini muffin cups and sprinkle with 2-3 spoons of cut or whole pecans. Bake at 350 degrees for 20-22 minutes or until the dough gets brown on the edges and the center is set. Finally, take them out of the oven and leave in a muffin tin for 10 minutes, then take them out carefully with a knife and place on a cooling rack.
Well, this was just a short version of the recipe. Detailed instructions with the list of all the necessary ingredients and their quantities can be found at the bottom of the post in a recipe card.
TIPS AND TRICKS:
How to store Pecan Tassies? Keep them in an airtight container, at a room temperature for no longer than a week, or refrigerated for up to two weeks.
Can Pecan Tassies be frozen? You can freeze them in a freezer bag. It’s a good idea to put parchment paper between the rows to avoid sticking. Keep them in the freezer for no longer than 2 months and defrost in the fridge overnight before serving.
Use egg and butter softened at a room temperature to make flaky dough. Do not overmix the dough!
Do not skip dough chilling, because the dough is very soft and sticky and it will be difficult to press it into a mini muffin tin. This chilling is the most important part in preparing this recipe.
If you prefer a stronger pecan flavor, use toasted ones.
Pecan fans should take a look at CARAMEL PECAN TRUFFLES and PECAN PUMPKIN COFFEE CAKE. If you are looking for bite size desserts – SNICKERDOODLE APPLE PIE BITES are the right choice. Holiday season is coming… I believe you are already thinking about what to prepare. I suggest Pecan Tassies and your plate will soon be empty.
Pecan Tassies
Pecan Tassies - dessert bites that are perfect for Thanksgiving or Christmas. They are often called cookies because of their size, but they are closest to being called pecan pies. The dough is made of cream cheese, butter and flour mixture and they are filled with a sweet filling made of pecans, brown sugar, butter, eggs, cinnamon and vanilla.
Ingredients
- TO MAKE THE PASTRY
- 3 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup all purpose flour
- TO MAKE THE FILLING
- 1 large egg at room temperature
- 3/4 cup light brown sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup pecans, chopped
- 24 whole pecans or 2-3 tablespoons chopped pecans to sprinkle on top
Instructions
- TO MAKE THE PASTRY - Beat softened butter with cream cheese in a medium sized dish, with an electric mixer at medium speed, until it gets light and fluffy, then add flour and mix at low only to combine. The dough will be very soft and sticky.
- Make a ball out of it, place it on a wax paper, then place another wax paper on top of it, so that the dough is placed between two sheets of wax paper. Roll the dough with a rolling pin to 1 inch thick, then cut into 24 pieces and chill in the fridge for an hour. You can cut it with a pizza cutter.
- Next, spray a muffin tin with non-stick spray and set aside. Take the dough out of the fridge and roll the cut pieces with your hands to make balls. Try not to hold the balls of dough in your hands for too long, because they can soften.
- Finally press the dough with wooden tart tamper so that it covers the bottom and the sides of a mini muffin cup. You can do it with your hands, in that case try to be really quick, otherwise the dough will soften. In case that happens, put it in the freezer for 10 minutes. Repeat the same procedure if necessary. Put it back in the freezer while making pecan filling.
- TO MAKE PECAN FILLING - Start by beating an egg lightly in a medium bowl, then add light brown sugar, melted butter, vanilla, cinnamon and salt and keep mixing until it’s well combined, then add 1/2 a cup of chopped pecans and fold to combine. Divide the filling among the mini muffin cups, using mini cookie scoop to place the filling.
- Finally, sprinkle with remaining cut or whole pecans and bake for 20-22 minutes or until the dough gets brown on the edges and the center is set. Finally, take them out of the oven and leave in a muffin tin for 10 minutes, then take them out carefully with a knife and place on a cooling rack.
Preheat oven to 350 F.
Notes
- How to store Pecan Tassies? Keep them in an airtight container, at a room temperature for no longer than a week, or refrigerated for up to two weeks.
- Can Pecan Tassies be frozen? You can freeze them in a freezer bag. It’s a good idea to put parchment paper between the rows to avoid sticking. Keep them in the freezer for no longer than 2 months and defrost in the fridge overnight before serving.
- TIPS AND TRICKS:
- Use egg and butter softened at a room temperature to make flaky dough.
- Do not overmix the dough!
- Do not skip dough cooling, because the dough is very soft and sticky and it will be difficult to press it into a mini muffin tin. This cooling is the most important part in preparing this recipe.
- If you prefer a stronger pecan flavor, use toasted ones.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 124Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 39mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 2g
