Pecan Tassies

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.


Pecan Tassies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 48 tassies
Ingredients
Dough:
  • 2 sticks butter, softened (1 cup or 16 Tablespoons total)
  • 6 oz cream cheese
  • 2 cups all purpose flour
Filling:
  • 2 eggs
  • 2 Tablespoons butter, melted
  • 1½ cups brown sugar
  • ½-3/4 cup pecans, finely chopped
Instructions
  1. Preheat the oven to 350 degrees. Grease 2 mini muffin baking pans with oil.
  2. In a standing mixer with a paddle attachment, mix the butter and cream cheese together until combined.
  3. Add the flour and mix to combine.
  4. 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:
  1. 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.)
  2. When the dough is firm, divide each cylinder into 12 equal portions. You should have 48 total.
  3. Press each portion into the cavity of mini muffin tins.
  4. Place about ½ a teaspoon of chopped pecans into each.
  5. Pour the filling into a ziptop bag. Cut a tiny opening in one of the corners. Fill each muffin cup about ¾ full.
  6. Bake in the preheated oven for 25-28 minutes.

 
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Comments

  1. Milana Burykin says

    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!

    • says

      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:).

  2. Sona says

    Hi Olga, I made these but they were still a bit gooey inside even though the dough was fully cooked. It was still delicious and everyone loved it but I was just curious if it was supposed to be like that.

  3. says

    Hello Olga, I had made these for a really big party and everybody loved them!! They were a light desert and were very scrumptious. Thanks for the recipe! (:

    • says

      That’s awesome, Emily! I’m so glad you liked them. Thanks for taking the time to let me know. I love hearing feedback from other people who try my recipes. I haven’t made these in a while, and now you’ve got me craving them. Maybe I’ll make some this weekend.

  4. Lana says

    These were so delicious! They reminded me of little miniature pecan pies and are a nice little treat to have around the festive holidays. Yum! Thank you so much for the recipe!

  5. Emily says

    Hello Olga, every time i make these I always toast the nuts first. Would it be okay if i did’nt toast them, or will they let out their natural oils?

  6. Olga says

    I love this .my family loves them.. When make them can’t stop eating them . Thank you so much for the recipe . We will be making this for Christmas :)

  7. Erica says

    How much is a stick? I’m from Europe… Love your recipes, my husband is From Ukraine, like to make easter European dishes for him sometimes and your site is a good help for me!

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