Easy Pecan Tassies Recipe

These pecan tassies are like having individual pecan pies that fit right in the palm of your hand - tiny, buttery cups filled with sweet, nutty goodness that deliver all the flavor of a full-sized pie without any of the fuss. The cream cheese pastry crust is incredibly tender and flaky, creating the perfect vessel for that rich, caramel-like pecan filling that gets slightly crispy on top while staying wonderfully gooey in the center. What makes these special is how that cream cheese dough adds a subtle tanginess that balances out the sweetness of the brown sugar and pecans, creating a more complex flavor than your typical cookie. They're the kind of treat that looks impressive on a holiday cookie tray but comes together with simple ingredients you probably already have sitting in your kitchen right now.

The first time I made a batch of these for a holiday gathering, they disappeared faster than anything else on the dessert table. People kept coming back asking what they were called and where the recipe came from, because that combination of flaky, buttery crust and rich pecan filling hits differently than a regular cookie. There's something about the size too - they're small enough that you don't feel guilty having two or three, but substantial enough that each one feels like a real treat rather than just a bite. The slight crunch you get on top where the filling caramelizes against the edges of the crust, combined with that tender, almost savory pastry underneath, creates this perfect balance that keeps you reaching for just one more.

Ingredients - What You Need and Why

• Unsalted butter: you'll need eight tablespoons total (one stick), divided between the crust and the filling; using unsalted gives you complete control over the salt level in the recipe, and it needs to be at room temperature so it creams properly with the cream cheese; look for butter that's soft enough to leave an indent when pressed but not greasy or melting
• Cream cheese: this is what makes the crust special, creating a tender, flaky texture that's almost like a cross between pie dough and shortbread; use full-fat cream cheese (not low-fat or whipped) and let it sit out for at least an hour until it's completely soft and spreadable, as cold cream cheese will create lumps in your dough
• All-purpose flour: the structure of your crust comes from the flour, and you want to measure it carefully using the scoop-and-level method or a kitchen scale to avoid adding too much, which would make the crust tough and dry rather than tender; using too little will make cups that fall apart and can't hold their shape
• Large egg: binds the filling together and helps it set properly during baking while adding richness; the egg should be at room temperature for better incorporation, so take it out of the fridge when you start working on the dough
• Light brown sugar: provides that caramel-like sweetness and moisture to the filling; light brown sugar has less molasses than dark, giving you sweetness without overwhelming the pecan flavor; if it's gotten hard in your pantry, microwave it with a damp paper towel for twenty seconds to soften it
• Pure vanilla extract: enhances all the other flavors and adds depth to the filling; use real vanilla extract rather than imitation, as the flavor difference is noticeable in a simple recipe like this where there aren't a lot of other ingredients to hide behind
• Ground cinnamon: just a small amount adds warmth and complexity to the filling without making it taste specifically like cinnamon; it rounds out the sweetness and complements the nuttiness of the pecans beautifully
• Salt: a tiny pinch brightens all the flavors and prevents the filling from tasting one-dimensionally sweet; it also enhances the natural flavor of the pecans and helps balance the richness of the butter and cream cheese
• Pecan halves or pieces: the star ingredient that gives these their name and identity; choose pecans that smell fresh and sweet rather than stale or bitter, and if you have time, toasting them in a dry skillet for a few minutes intensifies their flavor dramatically; you can use halves for a prettier presentation or pieces to make the filling easier to distribute

How to Make Pecan Tassies - Step by Step

Cream the butter and cream cheese together:

Take six tablespoons of your softened butter and set aside the remaining two tablespoons for the filling later. Place those six tablespoons in the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl if using a hand mixer. Add your room-temperature cream cheese - it should be soft enough that your finger easily sinks into it. Beat these together on medium speed, stopping occasionally to scrape down the sides of the bowl with a rubber spatula. You're looking for the mixture to become noticeably lighter in color, almost pale yellow, and very fluffy with a whipped texture. This usually takes about two to three minutes of continuous beating. The mixture should look smooth and creamy with no visible lumps of cream cheese remaining. This creaming process is crucial because it incorporates air into your dough, which contributes to that tender, flaky texture in the final crust. If your butter or cream cheese was too cold, you'll see little chunks that won't fully incorporate, so make sure everything truly starts at room temperature.

Add the flour and form the dough:

Measure your all-purpose flour carefully - if you're using measuring cups, fluff the flour in its container with a spoon first, then scoop it into your measuring cup and level it off with a straight edge. Add all the flour to your butter and cream cheese mixture at once. Mix on low speed - you don't want to go fast here because flour can fly everywhere, and you also don't want to overmix, which would develop the gluten and make your crust tough. Mix just until the flour disappears and the dough starts coming together in shaggy clumps. You might need to stop the mixer and scrape the bottom of the bowl to make sure all the flour gets incorporated. The dough should look cohesive but not overworked, and it will be quite soft at this stage, almost too soft to handle easily. Don't worry if it seems a bit sticky - that's exactly what you want. Resist the temptation to add more flour, as this would make your final crust dry and crumbly rather than tender.

Chill the dough:

Scrape all the dough together into a ball, flatten it slightly into a disk shape, and wrap it tightly in plastic wrap or place it in a covered container. Transfer it to the refrigerator and let it chill for at least one hour, though up to twenty-four hours is fine if you want to prepare ahead. This chilling time serves multiple purposes - it allows the flour to fully hydrate and the gluten to relax, which makes the dough easier to work with and ensures a tender final texture. It also firms up the butter and cream cheese, which makes the dough much easier to handle and shape into those little cups without it sticking to your fingers or tearing. During this time, the flavors also meld together. If you're in a hurry, you can speed this up by chilling for thirty minutes in the freezer instead, but don't let it freeze solid or it will be too hard to work with. The dough should be firm but still pliable when you're ready to use it.

Prepare your workspace and pan:

About fifteen minutes before your dough is done chilling, position a rack in the center of your oven and preheat it to 325 degrees Fahrenheit. This relatively moderate temperature ensures the crust gets golden and crispy without the filling bubbling over or burning. While the oven heats, prepare your mini muffin pan. These little tassies have a tendency to stick, so greasing thoroughly is essential. Use a non-stick baking spray and be generous, making sure to get into all the corners and up the sides of each cup. Alternatively, you can use softened butter and a pastry brush to coat each cavity, though spray is faster and more thorough. Don't skip this step or use parchment paper - the shape of mini muffin cups makes liners impractical, and you need direct contact with the pan to get that nice crispy exterior on your crust. Have a small bowl of flour nearby for dusting your hands if the dough gets sticky as you work.

Make the pecan filling:

In a clean bowl, combine your remaining two tablespoons of softened butter with the egg, light brown sugar, vanilla extract, cinnamon, and salt. If you're using a stand mixer, you can use the same bowl after wiping it out - no need to wash it completely. Beat everything together on low speed until it's completely smooth and well combined, with no streaks of egg visible and the brown sugar fully dissolved into the mixture. This should take about one minute. The mixture will look thick and syrupy, with a rich caramel color. Add your pecans - if you're using halves, you can chop them roughly into smaller pieces so they distribute more evenly in the filling, or leave some halves intact for topping each tassie with a pretty pecan piece. Stir the pecans into the filling mixture until they're evenly coated. The consistency should be thick enough that it doesn't pour freely but drops from a spoon in sticky clumps. Set this aside while you shape your crusts.

Shape the dough into cups:

Remove your chilled dough from the refrigerator. Divide it into twenty-four equal pieces - the easiest way to do this is to first cut the dough in half, then cut each half into twelve pieces. Each piece should be about two and a quarter teaspoons of dough, roughly the size of a large marble or small walnut. Roll each piece between your palms into a smooth ball. Take one ball and place it in the bottom of a prepared muffin cup. Using your thumb and index finger, press the dough firmly into the bottom of the cup first, then work it up the sides, trying to get an even thickness all around. You want the dough to come almost to the top edge of the muffin cup and create a little bowl shape with slightly higher sides than bottom. If the dough is too soft and sticking to your fingers, dust them very lightly with flour. Make sure there are no thin spots or holes in the bottom, as the filling will leak through during baking. The sides should be thin but sturdy enough to hold the filling. Work your way through all twenty-four cups, taking your time to make each one as even as possible, since uneven cups will bake unevenly.

Fill the cups:

Once all your cups are shaped and ready, it's time to add the pecan filling. Using a small spoon or a coffee scoop, add a heaping teaspoon of the pecan filling to each cup. The filling should come right up to the top edge of the crust, sitting level with or just barely below the rim. Make sure each cup gets some pecans along with the liquid filling - don't just pour the liquid and leave all the pecans behind. You can press the pecans down gently to make sure they're nestled into the filling. If you have any whole pecan halves, you can press one into the top of each tassie for a prettier presentation. Be careful not to overfill, as the filling will bubble up slightly during baking and can overflow if there's too much, creating a mess in your pan and burnt sugar on the bottoms of your tassies.

Bake until golden:

Carefully transfer your filled muffin pan to the preheated oven, being careful not to jostle it and spill any filling. Bake for twenty to twenty-two minutes, checking around the eighteen-minute mark. You're looking for the crust to turn a beautiful golden brown color, especially around the edges where it's thinnest. The filling should look set rather than liquid and jiggly, with small bubbles forming on the surface. Some of the butter in the filling might pool on top, which is completely normal and will reabsorb as they cool. The pecans on top will darken slightly and become toasted. If your oven bakes unevenly, rotate the pan halfway through baking to ensure even browning. Don't overbake, as this will make the crust too hard and the filling overly firm. When done, the tassies should look golden, smell nutty and sweet, and the filling should have a slightly glossy surface.

Cool and remove from pan:

When you take the pan out of the oven, resist the urge to immediately pop these out - they need time to firm up. Set the pan on a wire cooling rack and let the tassies cool in the pan for about fifteen minutes. During this time, the filling will set properly and the crusts will firm up enough to release cleanly. After fifteen minutes, run a small offset spatula or butter knife gently around the edge of each tassie to loosen it from the pan. You can usually pop them out by gently pushing up from the bottom of the muffin cup, or carefully twisting and lifting with the knife. If any stick stubbornly, let them cool for another five minutes and try again. Transfer the freed tassies to a wire cooling rack to cool completely. They can be eaten slightly warm if you prefer them that way, or let them cool to room temperature for a firmer texture. The filling will continue to set as they cool, going from soft to slightly chewy.

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Pecans have this buttery, almost creamy quality that sets them apart from other nuts, and when they're surrounded by that sweet brown sugar filling, they become even more luxurious. Growing up, pecan pie was always the dessert that got fought over at holiday dinners, with everyone claiming they deserved the biggest slice. These tassies solve that problem completely because everyone gets their own little individual portion, and there's no arguing over who got more filling or crust. The way the pecans toast slightly during baking releases their natural oils and intensifies their flavor, creating these pockets of concentrated nuttiness throughout each bite that makes them absolutely irresistible.

The History and Tradition of Tassies

The word "tassie" comes from Scottish dialect, where it means a small cup or goblet, which perfectly describes the shape of these little pastries. While the exact origin of pecan tassies is debated, they became popular in American Southern baking sometime in the mid-20th century, likely as a way to make pecan pie more portable and party-friendly. The combination of cream cheese pastry with pecan filling seems to have evolved from traditional butter tart recipes that immigrants brought from Scotland and adapted with ingredients that were readily available in the American South. Today, tassies have become a staple of holiday cookie exchanges and bake sales across the country, especially in regions where pecans grow abundantly. What's interesting is how this recipe has remained relatively unchanged over the decades, which speaks to how well-balanced and perfect it is in its original form. You'll find variations with chocolate, different nuts, or additional spices, but the classic pecan version remains the most beloved and widely made.

Understanding Your Ingredients for Best Results

The quality of your ingredients directly impacts the final product, especially in a simple recipe like this where there aren't many components to hide behind. When buying pecans, give them a sniff if possible - fresh pecans should smell sweet and nutty, never bitter or paint-like, which indicates they've gone rancid. Store pecans in the freezer if you won't use them within a month, as their high oil content makes them prone to going bad at room temperature. For the cream cheese, always use the block-style full-fat version rather than spreadable cream cheese from a tub, which has different ingredients and water content that will throw off your dough consistency. Your butter should be good quality with at least 80% butterfat - European-style butter with higher fat content will make an even richer, more flavorful crust. When it comes to vanilla extract, this is one place where spending a bit more for pure vanilla rather than imitation really pays off, since vanilla is one of the primary flavors in the filling. Fresh spices also matter - if your cinnamon has been sitting in your cabinet for years, it's lost most of its potency and won't contribute much flavor.

Troubleshooting Common Issues

Sometimes even straightforward recipes can present challenges, but most problems with tassies have simple solutions. If your crusts are cracking when you try to press them into the cups, the dough is probably too cold and needs to sit at room temperature for five to ten minutes to become more pliable. On the flip side, if the dough is too soft and sticky to work with even after chilling, your butter or cream cheese may have been too soft to begin with, or your kitchen might be very warm - try chilling the dough longer or even freezing it for fifteen minutes. When tassies stick to the pan, it usually means the pan wasn't greased thoroughly enough, so really don't skimp on the cooking spray or butter. If your filling overflows during baking, you've filled the cups too full - remember that the filling expands slightly as it heats and bubbles, so leaving a tiny bit of room at the top is important. Tough, hard crusts result from either overworking the dough when mixing or overbaking, so mix just until combined and watch your baking time carefully. If the bottoms are soggy, make sure you're pressing the dough firmly and evenly into the bottom of each cup with no thick spots, and ensure your oven is properly preheated before baking.

Creative Variations to Try

Once you've mastered the classic version, tassies become a canvas for creativity and seasonal variations. For chocolate lovers, add a few chocolate chips to the bottom of each cup before filling, or stir mini chocolate chips into the pecan filling for chocolate pecan tassies that taste like a turtle candy. During fall, increase the cinnamon and add a pinch of nutmeg and ginger to the filling for a spiced version that complements Thanksgiving dinner beautifully. You can experiment with different nuts entirely - walnuts work wonderfully and have a slightly more robust flavor, while a mixture of pecans and macadamia nuts creates an incredibly buttery, luxurious filling. For bourbon pecan tassies, add a tablespoon of bourbon to the filling for that classic Southern flavor combination. Some bakers like to add a thin layer of cream cheese filling before adding the pecan mixture, creating layers of flavor and texture. Maple pecan tassies made by substituting some of the brown sugar with pure maple syrup offer a more complex sweetness. Around the holidays, you can press a candied cherry into the top of each one for a festive look, or drizzle cooled tassies with melted chocolate for extra decadence.

Serving and Presentation Ideas

While these tassies are delicious on their own, how you present and serve them can elevate them from simple cookies to impressive desserts. For holiday cookie trays, arrange them in paper mini cupcake liners for easy grabbing and a polished look. Dust them lightly with powdered sugar just before serving for an elegant snowy appearance that's perfect for winter gatherings. Serve them slightly warmed with a small scoop of vanilla ice cream or a dollop of fresh whipped cream for a plated dessert that looks restaurant-quality. They pair beautifully with coffee, especially dark roasts that complement their sweetness, or with dessert wines like port or late-harvest Riesling. For a stunning presentation at a party, stack them in a pyramid on a cake stand and garnish the base with fresh mint leaves or sugared cranberries. If you're gifting them, layer them in a decorative tin with squares of parchment paper between layers to prevent sticking, and include a little tag with storage instructions. They're also wonderful packaged in clear cellophane bags tied with ribbon for party favors. During the holidays, placing them on a plate dusted with cinnamon or arranged around a small bowl of bourbon caramel sauce for dipping takes them to the next level.

Making Tassies in Large Batches

If you're preparing for a big event or want to stock your freezer, scaling up this recipe is completely doable with a bit of planning. The recipe doubles and even triples easily without any adjustments to baking time or temperature, which is wonderful for party preparation. You'll need multiple mini muffin pans or plan to bake in batches, keeping your shaped but unfilled crusts in the refrigerator while the first batch bakes. If working with a doubled recipe, you might find it easier to mix two separate batches of dough rather than trying to handle one massive amount, as it's easier to work with and chill. An assembly line approach works best - shape all your crusts first before moving on to filling them, rather than doing each pan completely before starting the next. This keeps the process efficient and ensures your dough doesn't warm up too much while you're working. For the filling, mix it all at once since it doesn't need any special handling. If you're making hundreds for a bake sale or large gathering, recruit helpers for the shaping process, which is the most time-consuming part. Store finished tassies in single layers in airtight containers with parchment between layers, and they'll stay fresh for several days. You can also freeze baked tassies for up to two months - just arrange them on a baking sheet to freeze individually first, then transfer to freezer bags once solid so they don't stick together.

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These pecan tassies have earned their place as a holiday baking tradition for good reason - they deliver maximum flavor and visual appeal with minimal fuss and relatively simple techniques. What I love most about them is how they manage to be both impressive and approachable at the same time. The cream cheese crust is genuinely foolproof and forgiving, even for bakers who get nervous about making pastry, while the filling comes together in minutes with just a quick stir. Yet the end result looks and tastes like something from a fancy bakery, with that perfect balance of buttery crust and rich, nutty sweetness. They've become one of those recipes that people specifically request year after year, and there's something satisfying about knowing you can whip up a batch relatively quickly whenever the craving hits or an unexpected gathering comes up. Whether you're an experienced baker looking to expand your holiday repertoire or someone just starting to explore homemade treats, these tassies will serve you well and earn you plenty of compliments.

Frequently Asked Questions

→ Can I make pecan tassies ahead of time?

Yes, you can bake them up to 2 days ahead. Store in an airtight container at room temperature and they'll stay fresh.

→ Do I have to chill the dough?

Yes, chilling the dough for an hour makes it easier to work with and helps the pastry cups hold their shape while baking.

→ Can I freeze pecan tassies?

Absolutely. Freeze them in a single layer, then transfer to a freezer bag. They'll keep for up to 3 months. Thaw at room temperature before serving.

→ What if I don't have a mini muffin pan?

You can use a regular muffin tin and make larger tassies. Just increase the baking time by 5-10 minutes and adjust the filling amount.

→ Why are my tassies sticking to the pan?

Make sure you grease the pan really well with non-stick spray or butter. Let them cool for 15 minutes before removing - this helps them set properly.

→ Can I use walnuts instead of pecans?

Sure! Walnuts work great in this recipe. You can also try a mix of different nuts if you want.