Maple Pecan Tassies
Maple pecan tassies are a unique treat featuring a cream cheese crust and plenty of maple pecan flavor. They’re sweet, flaky, and perfect for sharing!
- Skill Level: Beginner
Maple pecan tassies are essentially mini pecan pies. They have a sweet maple filling with crunchy pecans and flaky cream cheese crust.
You might be wondering: why cream cheese? The cream cheese helps the mini pies stay together, keeps them tender and flaky, and adds a little tang of flavor. They’re uniquely flavorful and delicious!
There are 2 types of pecan pie recipes: ones made with corn syrup and ones without. Corn syrup helps thicken the filling but it can be overly sweet and sickly. I prefer a pecan pie that uses the right mixture of brown sugar and eggs to set the filling. This recipe does just that!
What I love about maple pecan tassies
- Tassies are a much quicker, easier to make, and bite-sized version of the holiday season staple- pecan pie!
- I love to add sweet maple flavor to classic pecan tassies for an extra boost of warmth.
- The cream cheese in the crust gives these pastries a melt-in-your-mouth feel with a hint of tang.
Nut Tassies: Swap the pecans in the recipe with another type of nut like chopped walnuts, pistachios, or almonds.
Boozy Pecan Tassies: Swap the maple syrup in the recipe for the same amount of bourbon or rum.
How to make Maple Pecan Tassies
This recipe consists of 2 components: the crust and the filling. Let’s start with the crust!
Make the crust
Use a stand mixer (or hand mixer with the paddle attachment) to cream the softened butter and cream cheese together for 2-3 minutes until very smooth and creamy. As needed, scrape down the sides and bottom of the bowl to make sure everything is incorporated.
Mix in the flour and salt just until combined. Do not overmix. The dough will be very soft and sticky. Place the entire bowl of dough in the refrigerator for about 25 minutes, or until firm enough to be handled. While the dough chills, make the filling.
Make the filling and assemble
In a medium mixing bowl, whisk together all of the filling ingredients until combined. The filling will be very thin.
After the dough has chilled, scoop the dough into 1 tablespoon balls. Roll each bit of dough into a ball between your hands. The balls should be about 1 inch (2.5 cm) wide. Press the dough balls into the bottom of a mini muffin tin (spray it with nonstick spray before adding the dough). Press the dough all the way up the sides and smooth the rough edges with your thumb.
Don’t worry about getting the edges perfectly smooth. These are two-bite mini pies that are meant to be rustic.
If the dough gets too soft as you near the end of the batch, stick it back in the refrigerator for a few more minutes.
Spoon the filling mixture into each of the muffin cups almost to the top. Pecans can be sticking out but the syrup filling should not be overflowing. Make sure there are plenty of pecan pieces in each cup.
Bake the maple pecan tassies for 20-25 minutes until the crust is golden brown and the filling is set. Let the tassies cool completely before removing them from the tin. Use the edge of a spoon or butter knife to gently scoop the little cups out from the pan and set on a wire rack. Serve at room temperature with a dusting of powdered sugar.
What is a tassie?
“Tassie” is a Scottish word meaning “miniature cup.” In baking, a tassie is simply a mini pastry cup filled with something like a custard or in this case, pecans.
Can I make pecan tassies with pie crust?
Yes! While traditional pecan tassies are made with a cream cheese based crust, you can easily swap it for a traditional pastry crust. Make your own pie crust or use store-bought sheets of pie dough. To get the pie crust in the mini muffin tin, either scoop balls as directed in this recipe or use a 2 inch (5 cm) cookie or biscuit cutter.
Room Temperature: Store maple pecan tassies in an airtight container for up to 1 week at room temperature.
Freezer: Place maple pecan tassies in a single layer in an airtight container and freeze for up to 3 months.
For the crust
- 113 grams (½ cup, 1 stick) unsalted butter, softened
- 85 grams (3 ounces) cream cheese, softened
- 120 grams (1 cup) all-purpose flour
- ¼ teaspoon salt
For the filling
- 1 large egg
- 25 grams (2 tablespoons) brown sugar, light or brown
- 28 grams (2 tablespoons) melted butter, cooled
- 85 grams (¼ cup) real maple syrup
- ½ teaspoon vanilla extract
- a pinch salt
- ½ teaspoon ground cinnamon
- 67 grams (⅔ cup) chopped pecans
- Preheat oven to 350°F (175°C).
- Liberally spray a mini muffin tin with non-stick cooking spray.
For the Crust
- Cream together the softened butter (113 grams/ ½ cup) and cream cheese (85 grams/ 3 ounces) using a stand mixer or in a large bowl with a hand mixer and paddle attachment. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. Cream for 2-3 minutes until very smooth and creamy.
- Mix in the flour (120 grams/ 1 cup) and salt (¼ teaspoon) just until combined. Do not overmix. Dough will be soft and sticky.
- Chill the bowl of dough in the refrigerator for about 25 minutes until firm enough to be rolled. Meanwhile, make the filling.
For the Filling
- In a medium bowl, whisk together the egg (1 large), brown sugar (25 grams/ 2 tablespoons), melted butter (28 grams/ 2 tablespoons), maple syrup (85 grams/ ¼ cup), vanilla extract (½ teaspoon), salt (a pinch), and cinnamon (½ teaspoon).
- Stir in the chopped pecans (67 grams/ ⅔ cup). Set aside.
Fill and Bake
- Roll the chilled dough into 1 tablespoon balls (about 1 inch). Press the dough balls into the bottom of the mini muffin tin. Go all the way up the sides. (If the dough gets too soft as you near the end of the batch, stick it back in the refrigerator for a few more minutes.)
- Spoon filling mixture into each dough cup almost to the top. Pecans can be sticking out but the syrup filling should not be so close to the top that it overflows. Make sure there are plenty of pecan pieces in each cup.
- Bake the tassies for 20-25 minutes until the crust is golden and the filling is set.
- Let cool completely before removing from the tin. Use the edge of a spoon or butter knife to gently scoop the tassies out from the pan.