Easy Pecan Tassies Recipe: 4 Tips for Making Pecan Tassies
Written by MasterClass
Last updated: Dec 15, 2024 • 3 min read
Pecan tassies are small Southern treats that resemble miniature pecan pies and pack a big punch of flavor. Learn how to make your own pecan tassies, along with some helpful baking tips.
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What Are Pecan Tassies?
A cross between a cookie and a pie, pecan tassies are a Southern dessert consisting of mini shells of cream cheese-enriched pie crust filled with a gooey, sweet filling made from melted butter, eggs, brown sugar, and toasted pecans. Popular variations on the form include cranberry-pecan tassies—featuring additional pops of tartness from chopped dried cranberries—and maple-bourbon pecan tassies, a smoky-sweet, woodsy classic.
While the origins of pecan tassies are unknown, their name may derive from the Scottish term for “little cup.” Pecan-specific tassies are generally credited as an invention of the Southern United States, existing alongside similar desserts like pecan pie, chess pie, and vinegar pies.
3 Tips for Making Pecan Tassies
Here’s what you need to know before making your first batch of pecan tassies:
- 1. Use a “tassie” pan. Pecan tassies are a bite-size treat, and while you can make them a bit larger by using a standard muffin pan, they are traditionally made in a mini muffin tin or mini cupcake tin.
- 2. Use full-fat cream cheese. The distinguishing feature of pecan tassies is a buttery, flaky crust laced with a subtle tanginess—thanks to the cream cheese—that balances out the caramel-toffee flavors of the filling. Like cheesecake, the cream cheese’s quality and fat content matters when making pecan tassies. Cream cheese bricks are traditional, but you can swap in Italian mascarpone cheese, which has a looser, velvety texture.
- 3. Storing pecan tassies. You can store pecan tassies in an airtight container at room temperature for up to three days.
Easy Pecan Tassies Recipe
makes
24 pecan tassiesprep time
5 mintotal time
1 hrcook time
25 minIngredients
- 1
Use a stand mixer fitted with the paddle attachment (or a large bowl and using a handheld electric mixer) to beat together 6 tablespoons of unsalted butter, cream cheese, and orange zest until the mixture becomes fluffy and aromatic.
- 2
In a small bowl, whisk together the flour, cinnamon, and salt, then add them in batches to the butter-cream cheese mixture and mix until evenly combined. Place the dough onto a lightly floured surface and knead it a few times to bring it together.
- 3
Wrap the dough in plastic wrap, and place it in the refrigerator for 30 minutes.
- 4
To make the pecan filling, first, melt the remaining tablespoons of butter in a small saucepan over medium heat, then set it aside to cool slightly. Combine the melted butter, sugar, maple syrup, eggs, and vanilla extract in a medium bowl, and whisk until smooth. Add the chopped pecans, and fold to incorporate. Set it aside.
- 5
Preheat the oven to 350 degrees Fahrenheit. Remove the dough from the fridge, and use a bench scraper or a sharp knife to divide it into 24 equal portions. Roll each into a ball between your palms, then flatten into a thin disc.
- 6
Place a disc in each well of the mini muffin tin, pressing the dough evenly up the sides. The dough should easily reach the top of each well; if not, patch it with a little extra dough.
- 7
Using a teaspoon, scoop a bit of the pecan filling into each well until they reach the top. Bake until the edges of the dough are golden brown, about 25 minutes. Rotate the pan as needed to get an even bake.
- 8
Let the cookies cool slightly before transferring them to a wire rack to cool completely.
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