Pecan Tassies in Cream Cheese Pastry

 

Ingredients

Ingredient Checklist

• Pastry:
• 1 cup flour
• 1 tablespoon  sugar
• Dash of salt
• ¼ cup (2 ounces)  cream cheese, softened
• 2 tablespoons butter  softened
• 2 tablespoons milk
• Cooking spray
• Filling:
• ⅓ cup finely chopped pecans
• ½ cup packed brown sugar
• ⅓ cup light-colored corn syrup
• 1 teaspoon vanilla extract
• 1/8 tsp salt
• 1 large egg
• 1 large egg white

• Directions

  Instructions Checklist

  • Step 1

    Preheat oven to 350°.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.