Pecan Tassies Recipe

Jump to Recipe Print Recipe

Warm & Familiar Pecan Tassies Recipe

There’s nothing quite like the cozy comfort that comes with homemade pecan tassies. I remember the first time I baked them—the rich aroma of buttery crust mingling with toasty pecans filled my kitchen, promising a sweet, nutty treat that feels like a warm hug. These little bites are more than just cookies; they’re little moments of joy baked into every crisp-edged cup.

As you make this Pecan Tassies Recipe, you’ll notice how the creamy cream cheese in the crust adds just the right amount of tang and tenderness, creating a velvety base that perfectly contrasts the caramel-like filling studded with crisp pecans. Whether it’s for holiday gatherings or a simple afternoon pleasure, these tassies bring an inviting touch of tradition and warmth to your table.

I love when a recipe is straightforward yet feels special, and this one hits that sweet spot. Let’s get into what makes this Pecan Tassies Recipe stand out!

Ingredient Breakdown

• All-purpose flour: The sturdy base for a tender, flaky crust.
• Unsalted butter: Adds richness and flakiness; using unsalted lets you control the salt balance.
• Cream cheese: Boosts moisture and tang, resulting in that melt-in-your-mouth crust texture.
• Egg: Binds the filling ingredients and gives it a custardy body.
• Brown sugar: Offers deep molasses notes and moist sweetness for a luscious filling.
• Melted butter: Enhances flavor and gives the filling a rich, glossy finish.
• Vanilla extract: Adds warmth and depth that brightens the nutty elements.
• Salt: A pinch elevates all the flavors, balancing the sweetness beautifully.
• Finely chopped pecans: The stars of the show—nutty, crunchy, and toasty, they bring texture and character.

Before You Start

Before digging in, gather and measure all your ingredients—this mise en place step saves time and stress. Remember to soften both your butter and cream cheese beforehand for easier mixing, and don’t skip chilling the dough; this rest period lets the fats firm up for a beautifully tender, crisp crust. Also, preheat your oven to 350°F so it’s ready when you are.

How to Make Pecan Tassies Recipe

1. Preheat the oven to 350°F. It’s important to start with a fully heated oven for even baking so your tassies come out with a light golden crust and a set filling.
2. Prepare the dough. In a bowl, mix the all-purpose flour, softened unsalted butter, and cream cheese until a soft, pliable dough forms. This mixture feels buttery and velvety—perfect for a tender crust. Once combined, cover and chill for 30 minutes. Chilling helps the fats firm up, which means crisp, flaky edges when baked.
3. Shape the crust. After chilling, roll the dough into 24 small balls—about a teaspoon each. Press each ball gently into the cups of a mini muffin tin to form a neat, cup-shaped shell with a thin, even bottom. This thinness makes sure the crust bakes up crisp without overpowering the filling.
4. Make the filling. In another bowl, whisk together the egg, packed brown sugar, melted butter, vanilla extract, and a pinch of salt until smooth and glossy. Stir in the finely chopped pecans. When you scoop the filling, it should feel thick yet pourable, carrying that sweet, nutty fragrance.

5. Fill the cups. Spoon the filling gently into each crust cup, filling almost to the top but leaving a little space for the filling to expand as it bakes. This prevents overflow and keeps the edges crisp.
6. Bake for 20–25 minutes. You’re looking for the filling to be set—no wobble when you gently shake the pan—and the crust to turn lightly golden. The filling will develop a shining, caramelized surface topped with toasted pecans that smell heavenly.
7. Cool and serve. Let the pecan tassies cool in the pan for 5 minutes to firm up, then transfer them carefully to a wire rack to cool completely. This resting step keeps the crust crisp and the filling perfectly chewy.

Flavor Variations for Pecan Tassies Recipe

• Maple Pecan Tassies: Swap brown sugar for pure maple syrup and add a touch of cinnamon for cozy fall vibes.
• Chocolate Chip Pecan Tassies: Stir mini chocolate chips into the filling for extra indulgence and melty pockets of sweetness.
• Salted Caramel Twist: Sprinkle a tiny pinch of flaky sea salt on top right before baking to balance the buttery sweetness.
• Cranberry Pecan Tassies: Toss in some dried cranberries with the pecans to brighten the flavor with tart bursts.
• Bourbon-Infused: Add a tablespoon of bourbon to the filling for smoky warmth and complex depth (perfect for holiday treats!).
• Nut-Free Option: Substitute pecans with chopped dates or seeds like sunflower for crunch without nuts.

Storage, Freezer & Reheat Tips

• Room temperature: Keep in an airtight container for up to 3 days—crust stays crisp, filling holds its gooey texture.
• Refrigerate: Store in an airtight container for up to a week; allow tassies to come to room temp before serving for best flavor.
• Freezing: Freeze cooled tassies in a single layer on a tray, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a 300°F oven for 5-7 minutes to refresh crispness and melt the filling slightly without drying out.

Pecan Tassies Recipe FAQs

• Can I make the dough ahead of time? Absolutely! You can prepare the dough and chill it for up to 24 hours before shaping and baking. Just wrap it well to avoid drying out.
• What if I don’t have mini muffin tins? You can use regular-sized muffin tins, but expect fewer tassies with thicker crusts and longer bake time. Or try silicone candy molds for fun shapes.
• How do I know when the fillings are fully baked? The filling should look set and glossy with no wobbly center. Slight browning on pecans is a good indicator too.
• Can I substitute cream cheese in the crust? Cream cheese adds moistness and tang, but you can try Greek yogurt or mascarpone for similar effects. Without it, crusts may be less tender.
• Are pecan tassies gluten-free? This recipe uses all-purpose flour, so it’s not gluten-free. For a gluten-free take, try an all-purpose gluten-free blend with xanthan gum.

Print