Pecan Tassies Recipe Made Easy
Buttery cream-cheese crusts cradle a gooey pecan filling in these bite-size treats. Simple steps and pantry staples make them weeknight-easy.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup softened unsalted butter for the crust
- 4 oz softened cream cheese for the crust
- 1 cup all-purpose flour
- 0.25 tsp fine salt divided
- 1 each large egg
- 0.67 cup packed light brown sugar
- 2 tbsp unsalted butter, melted for the filling
- 1 tsp vanilla extract
- 0.75 cup finely chopped pecans
Instructions
Preparation Steps
- Preheat the oven to 350°F. Lightly grease a 24-cup mini muffin pan.
- Beat softened butter and cream cheese until smooth and fluffy.
- Mix in the flour and a small pinch of the salt until a soft dough forms.
- Chill the dough 10 minutes, then divide into 24 pieces. Roll into balls and press into cups to form shells.
- Whisk the egg, brown sugar, melted butter, vanilla, and remaining salt until glossy. Fold in pecans.
- Spoon the filling into shells, about 1 tablespoon each, leaving a little space at the top.
- Bake 20–22 minutes, until centers are set and edges are golden. Cool 10 minutes, then loosen and transfer to a rack.
Notes
Variation: Stir in a teaspoon of maple syrup or a splash of bourbon for a deeper caramel note. Storage: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days; freeze up to 1 month.
This recipe is an original creation inspired by classic Pecan Tassies Recipe Made Easy flavors. All ingredient ratios and instructions are independently developed.