Walnut Tassies

"We have seen these with pecans, but for some reason the walnuts really change the flavor to a more rich and deeper flavor to me. I use those cute little pastry tins (miniature cupcakes) to put these in (24 to a sheet I believe). I include these in my Christmas bundles each and every year."
 
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photo by Erika E. photo by Erika E.
photo by Erika E.
photo by Erika E. photo by Erika E.
photo by Erika E. photo by Erika E.
photo by Erika E. photo by Erika E.
Ready In:
45mins
Ingredients:
9
Yields:
36 Cookies
Serves:
36
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ingredients

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directions

  • Preheat oven to 325F.
  • Pastry:.
  • Cream together cream cheese and butter.
  • Blend in flour.
  • Shape into small balls. In miniature cupcake pan press dough on bottom and sides.
  • Filling:.
  • Beat togehter eggs, sugar, butter, vanilla and salt until smooth.
  • Take 3/4 Cup of nuts and divide into pastry lined cups.
  • Add egg mixture on top of nuts in pastry shells.
  • Top each with the remaining 3/4 Cup of nuts.
  • Bake 25-30 Minutes.

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Reviews

  1. Erika E.
    These are my all-time favorite dessert! My grandmother would make these for the holidays then I got into baking years ago n now I make them with my mom all the time. I use extra cream cheese, 2 8 oz. blocks. Then a bit more flour to balance it. I did it by accident the first time but what a happy mistake! I also use salted butter, and I sometimes brown the butter in the filling. Amazing!
     
    • Review photo by Erika E.
  2. krazynthekitchen
    Loved these. I will make these again. It's nice to have a different nut, seems everything is pecan. Although, not sure if I done something wrong, I got 48 pasry tarts from this.
     
  3. Mary T. G.
    I have always had others and some were very good but this recipe is the bomb. The dough and the filling is spot on. Extremely satisfied. Thank you so much
     
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Tweaks

  1. Erika E.
    I like to use 2 full 8 oz. block of cream cheese then about 1 cup more flour to balance it out. I also like to use salted butter and I sometimes brown the butter in the filling.
     
    • Review photo by Erika E.
  2. Erika E.
    I like to use a 2 full 8 oz. blocks of cream cheese then about 1 cup more flour to balance it out. I also like to use salted butter and I sometimes brown the butter in the filling.
     
    • Review photo by Erika E.

RECIPE SUBMITTED BY

<p>If I could only figure out how to make a living cooking... I cook with passion, care and patience, I am thinking that might be a bit hard to make a living only cooking for 10 people at a time :) <br />It's all about texture and flavors blending for me. I think I make people a little nervous because I don't really eat the things I cook. I am a "taster". I cook with only real ingedients, refuse to deal with low fat, low flavor, low calorie. Food is life, everything in moderation.</p>
 
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