Pecan Tassies Recipe
Miniature pecan pies pretty much sums up the flavor but these are even better. I don’t care for pecan pie as it is too sweet for me. However this portion controlled delicate golden brown crust filled with a gooey pecan filling is just right.
Ingredients
- 1 â 3 ounce package cream cheese â left soften at room temperature
- ½ cup + 1 tablespoon butter â left soften at room temperature
- 1 cup flour
- 1 tablespoon light Karo syrup
- 1 egg
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2/3 cup pecans, chopped
Directions
- Cheese Pastry:
- Blend together cream cheese and butter, stir in flour. Chill covered about an hour in the refrigerator. Shape into two dozen 1-inch balls. Place in ungreased (I give it a little spray with non stick spray for good measure) Teflon coated mini muffin pan. Shape into small pie crusts.
- Filling:
- Mix brown sugar, egg, Karo syrup, 1 tablespoon of butter, vanilla extract, salt and pecans. Put one teaspoon of filling into each pastry and bake for 25 minutes in a preheated 325 degree oven. Cool and remove from pan.
- Makes 2 dozen
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 27g | |
Recipe makes 24 servings | |
Calories 120 | |
Calories from Fat 68 | 57% |
Total Fat 7.8g | 10% |
Saturated Fat 4.11g | 16% |
Trans Fat 0.0g | |
Cholesterol 26mg | 9% |
Sodium 61mg | 3% |
Potassium 32mg | 1% |
Total Carbs 11.74g | 3% |
Dietary Fiber 0.3g | 1% |
Sugars 7.31g | 5% |
Protein 1.25g | 2% |