Name: Pecan Tassies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsalted butter, softened; 3 oz cream cheese, softened; 1 egg; ¾ cup packed brown sugar; 1 tablespoon melted butter; 1 teaspoon vanilla extract; 1 pinch salt; ¾ cup finely chopped pecans

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Pecan Tassies are the ultimate little bite of happiness, with their buttery, cream cheese crusts cradling a gooey, nutty filling that tastes just like a miniature pecan pie. Loved at cookie swaps, treasured as a holiday tradition, and impossible to stop at just one, these charming two-bite treats are proof that the best things can come in the smallest packages. Whether you’re sharing with friends or hoarding a secret stash just for yourself, Pecan Tassies are the kind of recipe that brings comfort, nostalgia, and plenty of smiles—no matter the occasion.

Ingredients You’ll Need

Every ingredient in Pecan Tassies carries its weight, bringing depth or texture that makes each bite irresistible. This list may look simple, but trust me, each part transforms into something magical the moment it all comes together.

All-purpose flour: Gives the tassie crust its classic tender, flaky base—don’t substitute here, or you’ll change the texture!
Unsalted butter (softened): The key to a delicate, melt-in-your-mouth pastry; softened butter blends effortlessly into your dough.
Cream cheese (softened): Adds a hint of tanginess and that signature richness to the crust, making every bite creamy and flavorful.
Egg: Binds the tassie filling and helps it puff just the right amount while baking.
Packed brown sugar: The sweet, almost caramel backbone of each Pecan Tassie, keeping the filling moist and flavorful.
Melted butter: Ensures your filling has velvety smoothness and buttery flavor throughout.
Vanilla extract: Brings warmth and depth, enhancing both the crust and the pecans.
Salt (pinch): Just enough to balance out the sweetness and make the flavors pop—it really does make a difference!
Finely chopped pecans: The star of the show! Chop them small so every tassie gets plenty of nutty crunch in each bite.

How to Make Pecan Tassies

Step 1: Prepare the Dough

Start by blending the flour, softened butter, and cream cheese in a medium bowl. You want everything well combined into a soft dough. Chill the dough in the fridge for about 30 minutes—this makes it much easier to handle and helps the crust bake up extra flaky.

Step 2: Shape the Tassie Shells

After chilling, roll the dough into 24 even balls. Grab your mini muffin tin and press each ball into a cup shape, making sure the dough goes up the sides—think of creating tiny crust “bowls” for your filling. This is your chance to create the perfect vessel for all that gooey pecan magic.

Step 3: Mix the Pecan Filling

In a separate bowl, whisk together the egg, brown sugar, melted butter, vanilla, and salt until everything is delightfully smooth. Stir in the finely chopped pecans. The aroma at this stage is a little sneak peek of just how irresistible these Pecan Tassies will be.

Step 4: Fill and Bake

Spoon the filling carefully into each dough-lined cup, filling almost to the top but leaving a sliver of room for bubbling. Slide the pan into your preheated oven and bake for 20–25 minutes, or until the crust is golden and the filling looks set—try to resist opening the door early, the smell will be tempting!

Step 5: Cool and Enjoy

Let your Pecan Tassies cool in the pan for 5 minutes before gently loosening them (use a butter knife or the edge of a spoon if needed). Transfer to a wire rack to cool completely. This brief patience pays off: once you bite into that perfectly cooled tassie, you’ll know it was worth the wait.

How to Serve Pecan Tassies

Garnishes

Dress up your Pecan Tassies with a dusting of powdered sugar for a snowy holiday vibe, a tiny dollop of freshly whipped cream, or even a single toasted pecan half on top for an elegant finishing touch. These little flips make each tassie feel extra special, especially for a festive table.

Side Dishes

Complete your dessert spread with a platter of fresh fruit or a bowl of vanilla ice cream. The creaminess of ice cream or the brightness of berries perfectly balances the richness of Pecan Tassies—your guests will love the contrast! If you’re brewing coffee or hot tea, these tassies are basically their new best friend.

Creative Ways to Present

Think beyond the usual cookie platter! Stack your Pecan Tassies on a tiered cake stand for height and drama, or arrange them in colorful cupcake wrappers for a playful touch. For extra wow-factor, tie up a few tassies in clear treat bags with a ribbon—instant, heartfelt homemade gifts.

Make Ahead and Storage

Storing Leftovers

Once cooled, Pecan Tassies can be stored in an airtight container at room temperature for up to 3 days. If you have a lot or the weather’s warm, pop them in the fridge for a fresh-from-the-oven flavor that lasts nearly a week.

Freezing

These truly are freezer-friendly! Simply arrange your fully cooled tassies in a single layer in an airtight container (or layer with wax paper). They’ll keep beautifully for up to 2 months, making holiday prep or last-minute dessert emergencies totally stress-free.

Reheating

When the craving hits, let your tassies thaw at room temperature or give them a gentle (10–15 seconds) zap in the microwave to bring back that soft, just-baked texture. For an extra-delightful experience, warm them briefly in a 300°F oven for a minute or two.

FAQs

Can I use pre-made pie crust for Pecan Tassies?

While store-bought pie crusts can save time, nothing compares to the cream cheese dough’s unique richness and tenderness in classic Pecan Tassies. It’s worth the small effort for the dreamy texture!

Can I make these gluten-free?

Absolutely! Swap in your favorite 1:1 gluten-free all-purpose flour blend for a deliciously gluten-free batch—just keep an eye on the texture as some blends absorb a bit more moisture.

What’s the best way to chop the pecans?

For consistent texture, use a sharp knife to chop the pecans finely (or pulse quickly in a food processor). You want small pieces so they evenly distribute throughout each bite without overwhelming the filling.

Can I double the recipe for a crowd?

Definitely! This recipe scales up beautifully. If you have more than one mini muffin tin, you can easily make a double or even triple batch—just add a few extra minutes to the baking time if your oven is crowded.

Why are my tassies hard to remove from the pan?

Make sure to grease your mini muffin pan well or use a nonstick version. If a few tassies stick, gently run a thin knife around the edges while they’re still a little warm to loosen them without breaking the crust.

Final Thoughts

Once you make a batch of Pecan Tassies, it’s easy to see why they have fans everywhere. These sweet little traditions are perfect for sharing, gifting, or savoring with your favorite cup of coffee. Give this recipe a whirl—you might just find yourself making room for Pecan Tassies in every holiday and celebration.

Pecan Tassies Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 24 tassies 1x
Diet: Vegetarian

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Description

These Pecan Tassies are delightful mini pecan pies that make the perfect bite-sized dessert for any occasion. With a buttery crust and a sweet, nutty filling, these little treats are sure to impress your guests.

Ingredients

Scale

For the Crust:

1 cup all-purpose flour
½ cup unsalted butter, softened
3 oz cream cheese, softened

For the Filling:

1 egg
¾ cup packed brown sugar
1 tablespoon melted butter
1 teaspoon vanilla extract
1 pinch salt
¾ cup finely chopped pecans

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Instructions

Preheat the oven: Preheat the oven to 350°F.
Prepare the dough: In a bowl, mix the flour, softened butter, and cream cheese until a soft dough forms. Chill for 30 minutes.
Shape the crust: Roll the dough into 24 small balls and press each into a mini muffin tin to form a cup shape.
Make the filling: In another bowl, whisk together the egg, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
Fill the cups: Spoon the filling into each dough cup, filling almost to the top.
Bake: Bake for 20–25 minutes or until the filling is set and the crust is lightly golden.
Cool and serve: Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.