Mini Pecan Pie Bites (Print Version)
# Ingredients:
→ For the Cream Cheese Pastry
01 -
6 tablespoons softened unsalted butter (set aside 2 more tablespoons for the filling)
02 -
4 ounces cream cheese, softened to room temperature
03 -
1 cup all-purpose flour
→ For the Pecan Filling
04 -
2 tablespoons softened unsalted butter (reserved from above)
05 -
1 large egg
06 -
3/4 cup packed light brown sugar
07 -
1 tablespoon pure vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/8 teaspoon salt
10 -
1/2 cup finely chopped pecans
# Instructions:
01 -
Using an electric mixer, cream together 6 tablespoons of butter with the cream cheese on medium speed until the mixture becomes pale and fluffy, roughly 2-3 minutes. Mix in the flour until everything just comes together, being careful not to overmix. Cover and chill the dough in the refrigerator for 1 hour.
02 -
Heat your oven to 325°F. Generously coat a 24-cup mini muffin tin with non-stick cooking spray or butter to prevent sticking.
03 -
In a mixing bowl, combine the remaining 2 tablespoons of butter with the egg, brown sugar, vanilla, cinnamon, salt, and chopped pecans. Beat on low speed until everything is well blended and smooth.
04 -
Take the chilled dough and divide it into 24 equal portions (approximately 2 1/4 teaspoons each). Press each portion into a mini muffin cup, shaping it into a small shell that extends up the sides to form a cup.
05 -
Spoon a generous teaspoon of the pecan mixture into each pastry cup. Bake for 20-22 minutes until the filling is set and the edges are lightly golden.
06 -
Let the tassies cool in the pan for about 15 minutes. If they're sticking, carefully run a butter knife around the edges to loosen them. Transfer to a wire rack to cool completely before serving.
# Notes:
01 -
These bite-sized treats are an elegant addition to any holiday dessert spread and taste like mini pecan pies with a tender, buttery crust.
02 -
Store in an airtight container at room temperature and enjoy within 4-5 days for best quality and freshness.