Pecan Tassies
A little pecan pie nestled in a flaky cream cheese and butter dough
Ingredients
Pastry
- 2 sticks Butter
- 6 oz cream cheese
- 2 cups Flour
Pecan Filling
- 4 cups Chopped Pecans
- 4 Eggs
- 2 cups Brown Sugar
- 3 Tbsp Melted butter
- 1 tsp Vanilla
- pinch of salt
Instructions
Pastry
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Place all ingredients in a bowl and blend into a soft dough
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Roll out 48 mini balls and place in mini muffin pan
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press each ball to make a shell that goes up to the top of the mini muffin pan
Pecan Filling
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Place Eggs in bowl and mix
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Add brown sugar to eggs and mix
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Add melted butter to mixture and blend together
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Add vanilla to mixture
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Combine the Pecans with the egg mixture and stir until filling is completely blended
Completing the cookie
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Take a teaspoon and fill each of the mini crusts with the pecan filling. Fill to just the top, to much will overflow.
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Once all pecan tassies are filled place in a 375° preheated oven and bake for 25-30 minutes.
Recipe Notes
Please remember to fill them just to the top, if they are too full they will grow bigger than the base of the cookie and stick to the pan.