Pecan Tassies

This is my Great-Grandmother’s recipe for pecan tassies. They taste like miniature pecan pies with a cream cheese crust. The crust presses easily into mini muffin tins and then bakes up soft and flakey! I’ll give you all my tips for getting the tassies out of the tins easily!

My great-grandmother Rosa, also known as RoRo, was a feeder. You know what I’m talking about — there is one in every family. In addition to making a huge feast whenever family came to visit her, RoRo would bake up dozens of everyone’s favorite treats to send home with them. She baked old fashioned peanut butter cookies for my dad and date pinwheels for my mom. But these pecan tassies were just for me.

The cream cheese crust is a little tangy and the filling is the perfect amount of sweet and nutty! If you follow my tips below, they twist right out of the tins! These make a great addition to a Christmas cookie platter or box alongside Mexican wedding cookies and chocolate peppermint sugar cookies, but they are just as good all year round!

What are Pecan Tassies?

Pecan Tassies are miniature pecan pies baked in mini muffin tins. They have a sweet pecan filling and a tangy cream cheese crust. The crust is pressed into the tins for an easy, rustic cookie. This particular pecan tassie recipe is from my Great-Grandmother!

Tips to keep tassies from sticking to the pan

When made correctly, the tassies will just twist effortlessly out of the pan! There is no need to spray the tins or even stress. Follow these little tips for easy release every single time.

• No chill cream cheese dough: My great-grandmother didn’t chill her dough and neither do I. Simply make the dough, divide and then press into the tins. No spray, no chilling. Trust me, I’ve made thousands.
• Don’t press too thin: Be careful when pressing the dough into the tins not to press it too thin. If you can see the metal color through the dough, it’s too thin. The filling will work its way out and adhere itself to the muffin tin wall like concrete.
• Don’t over-fill: The second biggest reason tassies stick is they are overfilled. The filling will puff as it bakes and, if they are too full, the filling will come over the side of the crust and glue itself to the muffin tin.
• Allow to cool: Cooling the tassies completely before twisting to release will allow the gluten structure of the crust to set. This will give you the resistance you need to twist them out.
• If they do stick: Simply run the edge of a paring knife around the tin while they are warm. Allow them to cool and then twist to release. If a few crumble, more snacks for you!

Ingredients

• Butter: I typically use unsalted butter for baking, because you want to control the amount of salt you are adding. Every brand is different and it makes adjusting the recipe a challenge. Just be mindful that if you use unsalted in the filling (as opposed to salted butter), you’ll want to add a pinch of kosher salt!
• Cream cheese: I use original Philadelphia Cream Cheese for all my baked goods. Working the cream cheese into the dough adds fat and a little bit of tang. Cream cheese does not behave the same as butter when baked and will create a soft, tender shell for my Great-Grandmother’s pecan tassies.
• All-purpose flour: All-purpose flour has just the right amount of gluten to make a tender, flaky shell when handled properly.
• Whole Egg: The egg is here to add fat, moisture and leavening.
• Dark Brown Sugar: Using dark brown sugar adds sweetness along with a nice, rich molasses flavor.
• Vanilla Extract: Vanilla Extract adds a beautiful flavor itself but it also boosts the flavor of other ingredients around it.
• Pecans: I love to use Southern pecans in baking. Nothing beats fresh, plump pecans especially when they are the primary flavor in this old-fashioned pecan tassie recipe. But any pecan halves will do. If you keep them for longer than a month or your kitchen is consistently warm, store them in the freezer to preserve freshness.

Variations

• Pie Filling: Use any pie filling that you would like in the cream cheese crust! Buttermilk pie, mixed berry pie, chocolate pie or even mini shoofly pie!  
• Nuts: Obviously these are made with chopped pecans but any nuts will be delightful. I have also made them with walnuts to rave reviews!
• Chocolate: You can use the filling from this salted caramel chocolate pecan pie or simply sprinkle in a few mini chocolate chips like I did for these chocolate pecan tassies!  

How to make pecan tassies

Use these instructions to make the perfect pecan tassies every time! Further details and measurements can be found in the recipe card below!

Prepare the cream cheese crust:

Step 1: Preheat the oven to 350°F. I do not spray my muffin tins as long as they are nonstick.

Step 2: Place flour in the bowl of a stand mixer or in a large mixing bowl. Cut butter and cream cheese into cubes and add it to the flour. Either mix the flour mixture on low in the a stand mixer fitted with the paddle attachment or cut it in by hand using a pastry blender or two knives. Continue until the dough holds together. Since we aren’t adding any additional liquid, you’ll want to continue to blend way past the stage at which you would normally stop with a pie crust.

Step 3: Gather the crust into a ball and divide into 24 little pieces. I used a kitchen scale and a bench scraper to speed up the task but I’m sure my great-grandmother tore little pieces off by sight.

Step 4:  Roll each into a ball to make them a little more finished. For me, it’s a fine line between “rustic” and “a hot mess.” Press each piece into one cup of a miniature muffin tin to create a little crust.

Prepare the filling:

Step 5: Whisk egg, vanilla, sugar, pinch of salt and melted butter together until no lumps remain. The more you whisk, the more air you will incorporate. This will create that crust on the top. If you don’t want it, then whisk less.

Assemble & bake the tassies:

Step 6: Sprinkle a few pecan pieces in the bottom of each shell. Pour the filling into each cup until the filling is just below the top rim of the shell. Be careful not to overfill, or they will overflow in the oven and stick like cement to the side of the muffin tin.

Step 7: Sprinkle pecan pieces over the top of each tassie. I forgot to do this in the video (I was pregnant, so we can forgive me!) and that is why there are zero visible pecans in the photos of these tassies.

Step 8: Bake in preheated oven for 24-25 minutes or until the tops have puffed and begun to crack and the crust has browned around the edges. Underbaking will also make them difficult to remove from the tin.

Step 9: Twist and lift to remove! If they do not come out easily, try running the edge of a paring knife around the edge before twisting. If all else fails, just pry them out with an offset spatula. Even the ugly ones taste delicious. That’s a pastry chef promise.

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