High Altitude Pecan Tassies with Cream Cheese Crust
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Perfect bite-sized dessert with a buttery, flaky pastry and rich, gooey pecan filling.
Yield: 24 pecan tassies
Equipment
- large mixing bowl or Electric Stand Mixer
- medium mixing bowl
- Miniature Muffin Pan
- Measuring Cups and Spoons
Ingredients
Cream Cheese Crust
- 8 oz Cream Cheese 1 package
- 1 cup Butter
- 2 cups All-Purpose Flour
Pecan Filling
- 2 Large Eggs
- 2 tbsp Milk
- ½ tsp Vanilla Extract
- ¾ cup Brown Sugar
- ½ cup Pecans chopped finely
Instructions
- PREHEAT OVEN to 375° F
- MIX TOGETHER CREAM CHEESE CRUST - use room temperature or softened cream cheese and butter. Mix the flour, cream cheese, and butter together until the dough is smooth.
- MIX TOGETHER PECAN FILLING - mix all the ingredients together
- MAKE 24 EQUAL DOUGH BALLS - place each dough ball into a well of the miniature muffin pan. Press down in the center to create a hole for the filling. Press down until the sides and bottom are about 1/8".
- FILL THE CRUST WITH FILLING - fill the crust with pecan filling. Leave about 1/4 inch of crust not filled.
- ADD CHOPPED PECANS - sprinkle chopped pecans over the top of the filling.
- BAKE for 25 minutes
- COOL & ENJOY - allow the pecan tassies to cool in the pan before removing them.
Notes
STORAGE - store in an airtight container for up to 1 week or FREEZE for up to 3 months
SEA LEVEL RECIPE CHANGES:
Change the pecan filling to 1 cup of brown sugar and 1 large egg. Bake at 350°F for 25 minutes.