Pecan Tassies
Pecan Tassies requires around 1 hour and 25 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 101 calories, 1g of protein, and 6g of fat per serving. For 15 cents per serving, you get a hor d'oeuvre that serves 48. 14 people were impressed by this recipe. This recipe from Olgas Flavor Factory requires pecans, flour, cream cheese, and eggs. Taking all factors into account, this recipe earns a spoonacular score of 3%, which is improvable. Similar recipes include Pecan Tassies, Pecan Tassies, and Pecan Tassies.
Servings: 48
Preparation duration: 60 minutes
Cooking duration: 25 minutes
Ingredients:
1½ cups brown sugar
2 sticks butter, softened
6 oz cream cheese
2 eggs
2 cups flour
½-3/4 cup pecans, finely chopped
Equipment:
baking pan
oven
mini muffin tray
food processor
aluminum foil
whisk
Cooking instruction summary:
Preheat the oven to 350 degrees. Grease 2 mini muffin baking pans with oil.In a standing mixer with a paddle attachment, mix the butter and cream cheese together until combined.Add the flour and mix to combine.Divide the dough into 4 equal parts, press into log shapes and wrap each into aluminum foil. Refrigerate for at least 1 hour. I like to make this dough ahead of time. You can even freeze it.In a food processor, combine the eggs, melted butter and brown sugar. (You can also whisk it all together with a mixer or in a standing mixer.)When the dough is firm, divide each cylinder into 12 equal portions. You should have 48 total.Press each portion into the cavity of mini muffin tins.Place about ½ a teaspoon of chopped pecans into each.Pour the filling into a ziptop bag. Cut a tiny opening in one of the corners. Fill each muffin cup about ¾ full.Bake in the preheated oven for 25-28 minutes.
Step by step:
1. Preheat the oven to 350 degrees. Grease 2 mini muffin baking pans with oil.In a standing mixer with a paddle attachment, mix the butter and cream cheese together until combined.
2. Add the flour and mix to combine.Divide the dough into 4 equal parts, press into log shapes and wrap each into aluminum foil. Refrigerate for at least 1 hour. I like to make this dough ahead of time. You can even freeze it.In a food processor, combine the eggs, melted butter and brown sugar. (You can also whisk it all together with a mixer or in a standing mixer.)When the dough is firm, divide each cylinder into 12 equal portions. You should have 48 total.Press each portion into the cavity of mini muffin tins.
3. Place about ½ a teaspoon of chopped pecans into each.
4. Pour the filling into a ziptop bag.
5. Cut a tiny opening in one of the corners. Fill each muffin cup about ¾ full.
6. Bake in the preheated oven for 25-28 minutes.
Nutrition Information:
covered percent of daily need
