Pecan Tassies In Cream Cheese Pastry Recipes

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

PECAN TASSIES

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

PECAN TASSIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
• In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
• Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

CREAM CHEESE PECAN TASSIES

Steps:

• Beat flour, butter and cream cheese in bowl.
• Refrigerate 1 hour.
• Roll into 1" balls.
• Press each ball into greased wells of small muffin tin, forming cups; set aside.
• Bring remaining ingredients to a boil.
• Pour hot mixture, 1 Tbsp at a time, into cups.
• Bake in 400° oven for 12-15 minutes.

LIGHT PECAN TASSIES IN CREAM CHEESE PASTRY

Steps:

• Preheat oven to 350°F.
• To prepare Pastry: Combine flour, 1 Tbsp sugar, dash of salt in a small bowl. Combine cream cheese, butter and milk in large bowl; beat with a mixer at medium speed until well blended.
• Add flour mixture; beat at low speed until just blended and crumbly.
• Press into a ball. Turn dough onto a lightly floured surface, knead lightly 3 to 4 times.
• Divide dough into 24 portions, Place 1 portion in each of 24 mini muffin cups coated with the cooking spray.
• Using your fingers, press dough into bottom and up sides of cups.
• To prepare filling: divide pecans evenly among muffin cups.
• Combine brown sugar and remaining ingredients in a small bowl; spoon about 2 teaspoons filling over pecans in each muffin cup.
• Bake at 350°F for 20 minutes or until pastry is lightly browned and filling is puffy.
• Cool in cups for 10 minutes on a wire rack.
• Run a knife around the outside edge of each cup and remove them from the pan, allow to cool completely on a wire rack.