Pecan Tassies are cute and delicious pecan pies – but better! The buttery and flaky dough for these individual little pastries is filled with crunchy pecans and a gooey brown sugar filling.
Author:Olga from Olga's Flavor Factory
Prep Time:1 hour
Cook Time:25 mins
Total Time:1 hour 25 mins
Yield:48 tassies 1x
2 sticks butter, softened to room temperature (1 cup or 16 Tablespoons total)
6 oz cream cheese, room temperature
2 cups all purpose flour
2 Tablespoons butter, melted
1 1/2 cups brown sugar
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 or parchment paper. Refrigerate for at least 1 hour. I like to make this dough ahead of time. You can even freeze it.
For the filling:
Mix the eggs, melted butter and brown sugar until evenly combined and most of the sugar is dissolved. Set aside.
When the dough is chilled and 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. (You can also use a teaspoon.)