Grease 36 mini muffin cups and set aside.
Stir together flour and sugar in your mixer bowl or food processor. Cut butter into 5 or 6 pieces and add to the bowl.
Add cream cheese and mix to combine. This dough can also be made by hand with a bit more effort.
Turn dough out of the bowl and wrap in plastic wrap or zippered plastic bag. Refrigerate 10 to 15 Minutes.
On a lightly floured surface, roll dough to 1/4" inch thickness.
Using a 2 1/2" inch fluted cutter, cut circles in your pastry. Carefully line the greased muffin cups with the pastry circles. Reroll scraps to cut more circles.
Refrigerate pastry 30 Minutes.
In a medium bowl, whisk eggs until they are foamy. Add the brown sugar, vanilla, melted butter, and chopped pecans. Stir well to combine.
Preheat oven to 350 degrees. Remove pastry-lined muffin pans from the refrigerator. Fill each pastry cup about 3/4 of the way up with the pecan filling. Top each with a whole pecan. Bake until filling is puffed and pastry is golden, 20 to 30 Minutes.
Remove from the oven and allow tassies to cool completely before unmolding as the pastry is delicate.
Mix confectioners' sugar with milk and oil to make a glaze. Place glaze in a disposable piping bag. Cut off the tip of the bag and drizzle cooled tassies with glaze. Store airtight for 1 week or freeze.
* To toast pecans, spread them on a baking sheet and place in a 350 degree oven for 10 Minutes, turning once during toasting. Nuts will be fragrant and golden. Allow to cook before chopping.
Ingredients
Directions
Grease 36 mini muffin cups and set aside.
Stir together flour and sugar in your mixer bowl or food processor. Cut butter into 5 or 6 pieces and add to the bowl.
Add cream cheese and mix to combine. This dough can also be made by hand with a bit more effort.
Turn dough out of the bowl and wrap in plastic wrap or zippered plastic bag. Refrigerate 10 to 15 Minutes.
On a lightly floured surface, roll dough to 1/4" inch thickness.
Using a 2 1/2" inch fluted cutter, cut circles in your pastry. Carefully line the greased muffin cups with the pastry circles. Reroll scraps to cut more circles.
Refrigerate pastry 30 Minutes.
In a medium bowl, whisk eggs until they are foamy. Add the brown sugar, vanilla, melted butter, and chopped pecans. Stir well to combine.
Preheat oven to 350 degrees. Remove pastry-lined muffin pans from the refrigerator. Fill each pastry cup about 3/4 of the way up with the pecan filling. Top each with a whole pecan. Bake until filling is puffed and pastry is golden, 20 to 30 Minutes.
Remove from the oven and allow tassies to cool completely before unmolding as the pastry is delicate.
Mix confectioners' sugar with milk and oil to make a glaze. Place glaze in a disposable piping bag. Cut off the tip of the bag and drizzle cooled tassies with glaze. Store airtight for 1 week or freeze.
* To toast pecans, spread them on a baking sheet and place in a 350 degree oven for 10 Minutes, turning once during toasting. Nuts will be fragrant and golden. Allow to cook before chopping.