Pecan Tassies

READY IN: 1hr
Top Review by Claire #3

This is an easy to make, tasty dessert with an impressive presentation. The dough is very simple (only three ingredients!) and is easy to work with as well. I wouldn't describe this recipe as labor intensive, but you do have to stand there and press 24 balls of dough into 24 mini muffin tins. It's not hard, but it takes a few minutes. This is the first recipe I made in my new mini-muffin tin and I was quite impressed. Also, since my pan was non-stick, the tassies popped right out. These freeze well.

Ingredients Nutrition

Directions

  1. Crust---------------.
  2. Blend cream cheese and butter, add flour.
  3. Refrigeerate for about 30 minutes.
  4. Divide dough in 24 balls and press in mini muffin pans.
  5. (Note: Do not use dark coated pans.) Filling---------------.
  6. Combine egg, brown sugar, vanilla and nuts.
  7. Fill cups 3/4 full.
  8. Bake at 325 degrees for 25 to 30 minutes or until light brown.
  9. Cool 5 minutes and remove from pans.

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