Easy Pecan Tassies
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Pecan Tassies are buttery, nutty, sweet, mini pecan tartlets. Whether you’re baking for a crowd or just for yourself, these little mini pecan desserts are sure to hit the spot.
If you’re a fan of pecan pie but don’t want to commit to a whole slice (or an entire pecan pie!), let me introduce you to one of my all-time favorite holiday desserts: Pecan Tassies. These bite-sized pecan treats are like mini pecan pies with a twist—a rich, buttery cream cheese crust that melts in your mouth.
These mini pecan pies are a staple in Southern holiday dessert recipes, and once you taste them, you’ll see why.
There’s something about pecan tartlets that feels so festive. Maybe it’s the buttery crust, or maybe it’s the way the pecans caramelize in the oven. Either way, they’re the perfect addition to any holiday dessert table. Plus, they store beautifully, so you can make them ahead of time and save yourself some stress during the holiday rush.
What Are Pecan Tassies?
Think of Pecan Tassies as the adorable, handheld cousins of the traditional pecan pie. With their buttery tart crust and sweet, nutty filling, they bring all the joy of a classic pie in a neat, bite-sized package. But here’s the secret weapon: the crust is made with cream cheese, which makes it softer and way more flavorful than a typical pastry dough.
They’re the perfect recipe to pull out whenever you want to impress someone with your baking skills without breaking a sweat!
Ingredients You’ll Need
For the Cream Cheese Dough
- Unsalted Butter – Adds richness and helps create a flaky crust.
- Cream Cheese – The secret ingredient for a soft and tangy pastry base.
- All-Purpose Flour – The foundation of the dough, giving it structure.
- Sugar – Just a touch for subtle sweetness.
- Salt – Balances flavors and enhances the crust’s buttery taste.
For the Pecan Filling
- Egg – Helps bind the filling together and adds richness.
- Light Brown Sugar – Brings a caramel-like sweetness to the filling.
- Unsalted Butter – Adds a velvety texture to the pecan filling.
- Vanilla Extract – For warm, aromatic flavor.
- Chopped Pecans – Provide a nutty crunch in every bite.
- Pecan Halves – The perfect topping for a polished, classic look.
More Desserts Made with Pecan Pie Filling
We love anything that uses pecan pie filling! Try some of these:
How to Make Pecan Tassies
Make the Dough. In a bowl, beat the butter and cream cheese together until smooth. Add the flour, sugar, and salt, then mix until it forms a soft dough. Wrap the dough in plastic wrap and chill it in the fridge for at least an hour.
Prep the Muffin Tin. Preheat your oven to 375°F. Grease a 24-cup mini muffin tin with non-stick spray.
Shape the Dough Cups. Roll the dough into 1-inch balls. Place each ball into a muffin cup, then use a pastry tamper (or your fingers) to press it into a cup shape with even sides.
Make the Filling. In a bowl, whisk together the egg, brown sugar, melted butter, and vanilla. Stir in the chopped pecans.
Assemble and Bake. Spoon the filling into the dough cups, leaving a little space at the top. Top each one with a pecan half. Bake for 15-20 minutes, or until the edges of the dough are golden brown.
Cool and Enjoy. Let the tassies cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
There you have it—my go-to recipe for the best Pecan Tassies you’ll ever taste. They’re buttery, nutty, sweet, and downright irresistible. Whether you’re baking for a crowd or just for yourself, these little mini pecan desserts are sure to hit the spot.
Tips for Perfect Pecan Tassies
- Chill the Dough: Chilling makes the dough easier to work with and prevents it from shrinking during baking.
- Don’t Overfill: The filling will puff up slightly, so leave a little room at the top of each cup.
- Use Fresh Pecans: For the best flavor, make sure your pecans are fresh and not stale.
Why Are They Called Pecan Tassies?
Pecan Tassies get their name from the word “tassie,” which is derived from the Scottish word “tass” or “tassie,” meaning a small cup or goblet. This name perfectly describes these treats because they’re essentially little pastry cups filled with a sweet and nutty pecan filling.
While their name and concept might be traced back to Scottish influences, pecan tassies are distinctly Southern in their flavor, ingredients, and cultural significance. They represent the beautiful blend of history and food traditions that define so much of Southern cooking.
How to Store Them
If you plan to enjoy your Pecan Tassies within a few days, store them in an airtight container at room temperature for 3–5 days.
Pro Tip: Place a piece of parchment paper between layers to prevent them from sticking together.
For longer storage, refrigerate them to keep the filling and crust fresh. Place the tassies in an airtight container or zip-top bag and store them in the fridge for up to 1 week.
Pro Tip: Let them come to room temperature before serving for the best flavor and texture.
If you want to make your tassies ahead of time or save leftovers, freezing is a great option. To freeze let the tassies cool completely then place them in a single layer on a baking sheet and freeze until firm. Transfer the frozen tassies to a freezer-safe container or zip-top bag and store in the freezer for up to 3 months.
Pro Tip: Thaw them at room temperature or warm them slightly in the oven before serving.
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Pecan Tassies
Ingredients
Cream Cheese Dough
- 1/2 cup Unsalted butter, room temperature
- 3 ounces Cream cheese, room temperature
- 1 cup Flour
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
Pecan Filling
- 1 large Egg
- 3/4 cup Firmly packed light brown sugar
- 1 tablespoon Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1/3 cup Finely chopped pecans
- 24 Pecan halves
Instructions
- Place the butter and cream cheese in a bowl and use a mixer to beat them together until smooth.
- Add the flour, sugar, and salt to the cream cheese mixture and continue to beat together until blended into a dough. Remove dough from the bowl and wrap in plastic wrap before placing in the refrigerator to chill for 1 hour.
- Preheat oven to 375°F and grease a 24 cup mini muffin tin with non-stick spray.
- Remove dough from refrigerator and roll it into 1 inch balls. Place each ball in 1 of the muffin tin cups and use a pastry tamper (or your fingers if you don’t have one) to press the ball into the bottom of the tin making the sides rise up until they are even with the lip of the tin, forming a cup.
- In a small bowl, combine the egg, brown sugar, melted butter, vanilla, and salt until blended. Stir in the chopped pecans. Spoon the filling into each cup, filling them just below the edge of the cup. Top the mixture with a pecan half.
- Place the muffin tin on a baking sheet and put it in the oven to bake for 15-20 minutes or until the edges of the cups are golden brown.
- Let the pecan tassies cool in the pan for 5 minutes, then remove them and let them cool completely on a wire rack.
Nutrition
