Pecan Tassies

These bite-sized Pecan Tassies are the perfect holiday treat! With a buttery pastry crust and sweet, gooey, crunchy pecan filling, they are sure to be a hit at any gathering.

Course Dessert

Cuisine American

Keyword Pecan Tassies

Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings cookies

Calories 106kcal

Author Michelle

Ingredients

1 cup butter room temperature
6 ounces cream cheese room temperature
2 cups all-purpose flour

For the Pecan Filling

1¼ cups brown sugar
2 large eggs
2 tablespoons butter melted
1 teaspoon vanilla extract
⅛ teaspoon salt
¾ cup chopped pecans

Instructions

Preheat the oven to 350°F. Grease mini tart pans or mini muffin pans.
To a large mixing bowl, add butter and cream cheese. Beat until smooth.
Add flour to butter mixture, one cup at a time, beating until combined.
Roll dough into ¾-inch balls and press into the bottom and sides of prepared pan like a little crust. Be sure the sides or bottom are not pressed too thin or the filling will ooze out. Set aside.
In a separate large mixing bowl, add brown sugar, eggs, butter, vanilla, and salt. Whisk until combined.
Add pecans and stir to combine.
Spoon or pipe pecan mixture into dough cups until each crust is ⅔ full.
Bake in the 350°F oven for about 15 to 18 minutes, until crust is golden brown and filling has puffed up.
Let cool in the pans briefly for 5 to 10 minutes before carefully transferring them onto a wire rack to cool completely.

Video

Notes

If your dough is very tacky after combining, chill while you make the filling. Then complete step 4 when the filling is ready. Try not to chill if possible as chilling makes the dough puffier when baked.
Storage: Store in an airtight container between layers of parchment paper. They will keep 1 week at room temperature or 2 weeks in the refrigerator.
Freezer Instructions: Allow tassies to cool completely. Then transfer to an airtight container, and lay flat between layers of parchment paper. Freeze for up to 3 months. Thaw on the counter overnight before serving.

Nutrition