Best Cream Cheese Pecan Tassies Recipes

Cream Cheese Pecan Tassies image

Provided by Robbie Rice

Categories Pie

Time 1h45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 8

1 cup flour
1/2 cup butter or 1/2 cup margarine
1/3 cup cream cheese, softened
3/4 cup firmly packed brown sugar
2/3 cup pecans, chopped
1 large egg, beaten
1 tablespoon butter or 1 tablespoon margarine, melted
1 teaspoon vanilla

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 image

Provided by CookbookCarrie

Categories Tarts

Time 40m

Yield 24 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon granulated sugar
1 dash salt
1/4 cup low-fat cream cheese, softened (2 oz)
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons skim milk
cooking spray
1/3 cup finely chopped pecans
1/2 cup packed brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 large egg white

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.

Nutrition Facts : Calories 81.5, Fat 2.9, SaturatedFat 1.1, Cholesterol 13.2, Sodium 45.6, Carbohydrate 13, Fiber 0.3, Sugar 6.3, Protein 1.4

Pecan Tassies in Cream Cheese Pastry image

Provided by @MakeItYours

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon granulated sugar
Dash of salt
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter or stick margarine, softened
2 tablespoons fat-free milk
Cooking spray
1/3 cup finely chopped pecans
1/2 cup packed brown sugar
1/3 cup light-colored corn syrup
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 large egg white

Steps:

Preheat oven to 350°.
To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.
Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.
To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.
Bake at 350° 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 outside edge of each tassie; remove from pan. Cool completely on a wire rack.