Cream Cheese Crust Pecan Tassies
Bite-sized pecan desserts featuring a rich, buttery cream cheese crust filled with a sweet, chewy pecan pie mixture. These are ideal for holiday cookie trays.
- Prep Time: 25 min
- Cook Time: 25 min
- Total Time: 50 min
- Yield: 24 tassies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1 cup chopped pecans, plus extra for topping
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the crust: In a large bowl, beat the softened butter and cream cheese together until smooth. Gradually add the flour and mix until just combined into a soft dough.
- Press the dough: Take small spoonfuls of dough and press them firmly into the bottom and up the sides of a standard 24-cup mini muffin tin to form small cups.
- Prepare the filling: In a separate bowl, whisk together the brown sugar, eggs, vanilla extract, and salt until smooth. Stir in the chopped pecans.
- Fill the cups: Spoon the pecan filling evenly into the prepared dough cups, filling each about three-quarters full. Sprinkle a few extra chopped pecans on top of each tassie.
- Bake: Bake in a preheated oven at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the crust edges are lightly golden and the filling is set.
- Cool: Let the pecan tassies cool in the muffin tin for 10 minutes before carefully removing them to a wire rack to cool completely.
Notes
- You can make the dough up to two days ahead and keep it refrigerated. Press the dough into the tins just before filling and baking.
- These freeze well once cooled. Store them in an airtight container between layers of parchment paper.
- For a more Southern flavor, use dark brown sugar instead of light brown sugar in the filling.
Nutrition
- Serving Size: 1 tassie
- Calories: 185
- Sugar: 14
- Sodium: 65
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 2.5
- Cholesterol: 40