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Pecan Tassies

Pecan Tassies

For the pastry:

1cup flour

1 tablespoon sugar

1 stick butter, softened

¼ cup cream cheese, softened

For the filling:

2 eggs

¾ cups dark brown sugar, packed (not brownulated)

1 teaspoon vanilla extract

3 tablespoons butter, melted

1 cup pecans, toasted* and chopped fine

36 whole pecans

For the glaze:

1 cup confectioners’ sugar

1 tablespoon milk

1 tablespoon oil


        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 10-15 minutes.

        On a lightly floured surface, roll dough to ¼ inch thickness.  Using a 2 ½ 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.

Prepare filling:

        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 ¾ of the way up with the pecan filling.  Top each with a whole pecan.  Bake until filling is puffed and pastry is golden, 20-30 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.

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