I am really feeling like I am in the home stretch for this marathon of 24 Days of Christmas Baking. It has kept me busy and focused but it has been a great ride! I have received many emails, comments, wall posts, etc of encouragement. I want to thank everyone who has stopped by. I already know some who have started their Christmas baking and used some of the recipes in this series. If you use any of the recipes, please feel free to comment on the post and share your thoughts on how it turned out. I love it when there is a sense of community among the foodie blogosphere!
Pecan pies are a delectable combination of flaky pastry, sweet chewy filling and the nutty crunch of pecans. Today’s post is the second tassie in this baking marathon and it takes the essense of a pecan pie and shrinks it into a two bite dessert. I used the same pastry recipe as the Rocky Road Tassies; they are simple and delicious. The recipe for the Rocky Road Tassies produces 24 tassies where this recipe produces 48. That is because of the quantities of the filling ingredients. I assure you that you will be more than happy having a lot of these pecan tassies!
I have made these for the past few years. It is a mixture of a cranberry pecan tassie recipe from Better Home and Gardens and a a pecan tassie recipe from Joy of Baking. I find this adaptation of the pecan tassie creates a chewy filling but still produces a flaky pastry.
Using an electric mixer cream the butter and cream cheese. Beat in the flour. Chill in the fridge for an hour. Once chilled, shape into 24 balls and place in the mini muffin tray.
With an electric mixer beat the melted butter with the brown sugar and corn syrup. Mix in the egg and vanilla. Stir in the pecans. Pour into the tassie cups so that they are close to 3/4 full. If you fill it more than that there is a chance it will overflow when baking.
Butter Pecan Tassies
- 1 cup butter softened
- 6 oz cream cheese
- 2 cups flour
- 1/4 cup butter , melted
- 1 cup brown sugar
- 1 cup corn syrup
- 3 eggs
- 1 tsp vanilla
- 1 cup chopped pecans
- In a medium bowl, combine 1 cup butter and cream cheese. Beat with an electric mixer on medium speed until mixture is combined. Add flour. Beat on low speed just until combined. Cover and chill dough for one hour.
- Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch mini muffin cups.
- With an electric mixer beat the melted butter with the brown sugar and corn syrup. Mix in the egg and vanilla. Stir in the pecans. Pour into the tassie cups so that they are close to 3/4 full. If you fill it more than that there is a chance it will overflow when baking.
- Bake in a 325F oven for 20-25 minutes. Cool.