Every year for Christmas, we have a family tradition of baking all kinds of baked goodies. We spend days with flour, sugar and eggs, forming cookies and pastries that will fill pretty plates. This week, I’ll be sharing some of our favorites with you.
Pecan tassies have always been at the top of the list. The mini pies are so cute and taste amazing. I really like the combination of the tender crust with the gooey, nutty and somewhat crunchy filling.
Preheat the oven to 350 degrees. Grease 2 mini muffin baking pans with oil.
In a standing mixer with a paddle attachment, mix the butter and cream cheese together until combined.
Add the flour and mix to combine.
Divide the dough into 4 equal parts, press into log shapes and wrap each into aluminum foil.
Refrigerate for at least 1 hour. I like to make this dough ahead of time. You can even freeze it.
For the filling:
In a food processor, combine the eggs, melted butter and brown sugar. (You can also whisk it all together with a mixer or in a standing mixer.)
When the dough is firm, divide each cylinder into 12 equal portions. You should have 48 total.
Press each portion into the cavity of mini muffin tins.
Place about 1/2 a teaspoon of chopped pecans into each.
Pour the filling into a ziptop bag. Cut a tiny opening in one of the corners. Fill each muffin cup about 3/4 full.
Bake in the preheated oven for 25-28 minutes.
- 2 sticks butter, softened
- 6 oz cream cheese
- 2 cups flour
- 2 eggs
- 2 Tablespoons butter, melted
- 1½ cups brown sugar
- ½-3/4 cup pecans, finely chopped
- Preheat the oven to 350 degrees. Grease 2 mini muffin baking pans with oil.
- In a standing mixer with a paddle attachment, mix the butter and cream cheese together until combined.
- Add the flour and mix to combine.
- Divide the dough into 4 equal parts, press into log shapes and wrap each into aluminum foil. Refrigerate for at least 1 hour. I like to make this dough ahead of time. You can even freeze it.
- In a food processor, combine the eggs, melted butter and brown sugar. (You can also whisk it all together with a mixer or in a standing mixer.)
- When the dough is firm, divide each cylinder into 12 equal portions. You should have 48 total.
- Press each portion into the cavity of mini muffin tins.
- Place about ½ a teaspoon of chopped pecans into each.
- Pour the filling into a ziptop bag. Cut a tiny opening in one of the corners. Fill each muffin cup about ¾ full.
- Bake in the preheated oven for 25-28 minutes.
I love love love little treats! Will be making these for my husbands coworkers in the near future! Thanks!
Really great idea. I will try it out during the holidays. Thanks
Mmm these are amazing!! Can’t wait to go back home and eat these amazing goodies that mom will definitely make
thank you Olga for posting this recipe!
Me too, Milana! Can’t wait to sit around talking and munching on cookies. OR catching people sneaking into the cupboards in the mornings:).
They look so good. Do you think i can substitute cream cheese for mascarpone cheese? thanks in advance:)
Hi Lily, I have seen recipes that use mascarpone cheese for the crust, but I’ve never made it myself, so I can’t say for sure.
yummy,,I will do it ,just a question can I substitute brown sugar for regular,,,??thank you.
Hi Natalia,
In this recipe, you can’t substitute white sugar for brown sugar.
Olga,
These are so delious and easy to make. Thank you!
How should I store them if I make them a day ahead?
I usually store them in a sealed container at room temperature.
I made these delicious mini pies today:) I’m afraid the wont last till Christmas! Thanks Olga!
How long can the dough stay in a freezer you think?
I’ve personally kept my batter in the freezer for about a month, but I know it will keep perfectly even longer. Just make sure to seal it really well, otherwise it will taste just like the contents of your freezer:).
Olga, these little treats are so delicious. Made them twice already. Thanks for the recipe!