Pecan Tea Tassies Recipe

Butter: Adds richness and helps create a tender crust.

Cream cheese: Provides a creamy texture and slight tang to the dough.

All-purpose flour: The base of the dough, giving structure to the tassies.

Pecans: Adds a nutty flavor and crunch to the filling.

Egg: Binds the filling together and adds richness.

Brown sugar: Sweetens the filling and adds a hint of molasses flavor.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

When pressing the dough into the mini muffin pan to form cups, use a small, rounded tool like the end of a wooden spoon or a tart tamper to ensure an even thickness and a well-defined cup shape. This will help the filling stay in place and bake evenly.

• butter - Substitute with margarine: Margarine provides a similar fat content and texture, making it a suitable replacement for butter in baking.

• cream cheese - Substitute with Greek yogurt: Greek yogurt can mimic the tanginess and creaminess of cream cheese while being lower in fat.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the texture slightly denser.

• pecans - Substitute with walnuts: Walnuts have a similar texture and flavor profile, making them a good alternative to pecans.

• egg - Substitute with flaxseed meal and water: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can replace one egg, providing a similar binding effect.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and moisture content, making it a good alternative to brown sugar.

• melted butter - Substitute with coconut oil: Coconut oil can replace melted butter, offering a similar consistency and a slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a unique twist to the recipe.

• To keep your pecan tea tassies fresh, store them in an airtight container at room temperature. They will stay delicious for up to 3 days.
• For longer storage, place the desserts in an airtight container and refrigerate. This will extend their freshness for up to a week.
• If you want to freeze the pecan tea tassies, first ensure they are completely cooled. Arrange them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the tassies to a freezer-safe container or a resealable plastic bag. Label with the date and store for up to 3 months.
• To thaw, remove the desired number of tassies from the freezer and let them sit at room temperature for about 1-2 hours. Alternatively, you can thaw them in the refrigerator overnight.
• For a freshly baked taste, warm the thawed pecan tea tassies in a preheated oven at 300°F (150°C) for about 5-10 minutes before serving.

• Preheat your oven to 300°F (150°C). Place the pecan tea tassies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain their crisp texture and ensures the pecan filling is perfectly gooey.

• For a quicker method, use a microwave. Place the tassies on a microwave-safe plate and cover them with a damp paper towel to keep them from drying out. Heat on medium power in 15-second intervals until they are warmed through. Be cautious not to overheat, as this can make the pastry tough.

• If you have an air fryer, preheat it to 300°F (150°C). Place the pecan tea tassies in the basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly. This method helps retain their crispiness while reheating them quickly.

• For a stovetop method, use a skillet over low heat. Place the tassies in the skillet and cover with a lid. Heat for about 5-7 minutes, turning them occasionally to ensure even warming. This method is great for maintaining the texture of the pastry while gently warming the filling.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the pecan tea tassies on a baking tray and cover them loosely with aluminum foil. Heat for about 10-12 minutes or until they are warmed through. This method is convenient and helps keep the tassies crispy.

• Oven: Used to preheat and bake the tassies at 350°F (175°C).

• Mixing bowl: Used to cream together the butter and cream cheese, and to mix the filling ingredients.

• Electric mixer: Helps to cream the butter and cream cheese until smooth.

• Measuring cups: Used to measure out the butter, cream cheese, flour, pecans, brown sugar, and melted butter.

• Measuring spoons: Used to measure the vanilla extract.

• Mini muffin pan: Used to shape the dough into cups and bake the tassies.

• Spoon: Used to spoon the filling into each dough cup.

• Wire rack: Used to cool the tassies completely after baking.

• Spatula: Useful for scraping down the sides of the mixing bowl.

• Cooling rack: Allows the tassies to cool evenly and completely after baking.

Prepare the dough ahead: Make the dough a day in advance and refrigerate. This allows you to save time on the day of baking.

Use a food processor: Quickly chop the pecans using a food processor instead of doing it by hand.

Pre-measure ingredients: Measure out all your ingredients before you start. This ensures a smooth and quick preparation process.

Use a cookie scoop: Use a small cookie scoop to portion the dough evenly into the mini muffin pan.

Line the pan: Use mini muffin liners to avoid sticking and make cleanup easier.