Pecan Tassies

Well, there isn’t much to say about this recipe other than it’s delicious. The exterior is flaky and the filling is sweet. It’s the perfect ratio of crust to filling for someone like me who loves pecan pie. I have yet to drop off my package of these to my family but I’m betting they’ll want me to make them again.

Pecan Tassies

8tbsp butter softened
3 oz cream cheese, softened
1c flour
1 egg
3/4c packed brown sugar
1 Tbsp melted butter
1 tsp vanilla
2/c finely chopped pecans
1/8 tsp salt

Either by hand or using an electric mixer combine the butter, cream cheese, and flour until a dough forms. Cover with plastic wrap and refrigerate for 1 hour. When the dough is ready divide it into 20-24 balls and place them in the cups of a greased mini muffin tin. Press the dough down and up the sides of each cup. The more you make the shallower the crust will be. Whisk together the rest of the ingredients and divide the filling between each crust. Bake at 375F for 15 minutes. Let cool in the pan for 5 minutes before transferring them to a cooling rack.

This recipe works with dairy-free butter and cream cheese

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