Pecan Tassies Recipe
Embark, on an adventure with our exquisite Pecan Tassies. These delectable miniature pastries bring together the traditions of baking and the elegance of fine desserts. Every bite offers a symphony of textures and flavors; a tender shell made from a perfect blend of cream cheese and butter gently spiced with cinnamon. Inside you'll find a filling that combines the rich caramelized sweetness of sugar with the earthy crunchiness of toasted pecans all brought together with just a hint of vanilla. These Pecan Tassies are more than desserts; they are treasures that will surely steal the show at any gathering providing both nostalgic flavors and a touch of gourmet indulgence.
48 Servings
Ingredients
Shells:
- 6 ounces cream cheese softened
- ⅔ c butter softened
- 2 c all-purpose flour
- 1½ teaspoon cinnamon
Filling:
- ¾ c firmly packed brown sugar
- ⅓ c karo syrup
- 1 Tablespoon unsalted butter melted
- ⅛ teaspoon salt
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ¾ c finely chopped pecans toasted
Instructions
For the Shells:
- Beat the cream cheese and butter until they turn creamy.
- Gradually add flour and cinnamon mixing until blended.
- Wrap the dough, in wax paper. Let it chill in the refrigerator for 2 hours.
- Shape the dough into balls 48 in total. Place them in greased muffin pans shaping each ball into a shell form.
For the Filling:
- Preheat your oven to 325°F (163°C).
- In a bowl combine sugar, karo syrup, melted butter, salt, beaten egg and vanilla extract. Mix them together until they are well combined.
- Stir in the chopped toasted pecans into the mixture.
- Spoon the filling into each dough shell.
- Bake, for around 25 minutes. Until the filling sets.
- Allow the tassies to cool slightly while still in their pans. Then transfer them onto a wire rack to cool completely.
Notes
To make these delightful Pecan Tassies suitable, for a gluten-free diet the key is to replace the regular all-purpose flour in the shells with a high-quality gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum as it imitates the binding properties of gluten ensuring that your shells maintain their tender and flaky texture. When you're mixing the dough keep in mind that gluten-free flour blends may absorb moisture differently so adjust the texture by adding butter or a splash of milk if it seems too dry. The rest of the ingredients are naturally free of gluten making this adaptation simple yet effective.