Pecan Tassies

PORTLAND PEEPS


Pastry

Cream together and chill for 2 hours or overnight: 

8 oz. regular cream cheese

1 Cup unsalted butter

2 Cups unbleached all-purpose flour

Form chilled dough into walnut sized balls and press into lightly buttered mini muffin tins.


Filling

2 eggs

1 1/2 Cups brown sugar

1/8 Teaspoon salt

1/4 Teaspoon vanilla

2 Tablespoons melted butter

1 Tablespoon pure maple syrup

1 Cup chopped pecans

Beat eggs well. Add remaining ingredients. Fill pastry lined pans and bake at 350°F. for about 12-15 minutes. Remove tassies and let them cool on a wire rack. If you don’t plan to serve them within the next day or two, pop them into freezer-safe containers and freeze while they’re fresh. 


Makes about 4 dozen tassies

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