Friday, December 16, 2011

Salted Caramel Pecan Pielets (Tassies)

I must confess that this is my favorite recipe for holiday cookies.  The original recipe...just changed slightly to satisfy my craving for salty/sweet.  With a crisp, buttery, cream cheese pastry and pecans coated in cinnamon caramel - touched with a hint of sea salt - these little pies are heaven sent.

Pastry:
  • 1 cup all purpose flour
  • 1/2 cup butter, softened
  • 3 oz. cream cheese, softened 
  • 2-1/2 Tbsp. dark brown sugar
  • 1 egg yolk
Filling:
  •  1 cup pecans (plus 24 halves to top the pielets
  • 1/3 cup sugar
  • 1/3 cup dark brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. light corn syrup
  • 1 egg and 1 egg yolk, beaten
A few pinches of coarse sea salt

To make the pastry, sift the flour into a mixing bowl.  With paddle attachment, add brown sugar, butter, cream cheese and egg yolk until well combined.  Chill for 1 hour.  Preheat oven to 350 degrees F.

To make the filling:  blitz the 1 cup pecans in a food processor until finely chopped.  Heat both the sugars, cinnamon, vanilla, butter and syrup until the sugar has dissolved and the butter has melted.  Let cool for 10 minutes then beat in the egg and egg yolk.  Reserve 1/3 cup of the syrup mixture and set aside.  Add chopped pecans to remaining syrup.

Spray a mini-muffin tin with non-stick spray.  With a small scoop, fill each section with dough.  Press into each hole of the pan to form a cup.
Fill each mini pie crust with the chopped pecan mixture.
Top each pie with a pecan half

Bake for 12-15 minutes, until the filling is set.  Take the pies out of the pan while still warm.  This is easiest done with a butter knife, pushing down the side of each pie and lift them out.

Put the pies on a wire rack with a sheet of foil underneath to catch any drips.  Heat the reserved syrup and brush it over the tops of the pies using a pastry brush.  Sprinkle with sea salt if desired.  Serve warm or cold.
These will keep for 3 days if stored in an airtight container.  If you make them now...you won't have any left.

~Adapted from Mini Cakes & Other bite-size Treats





Button

3 comments:

  1. Oh Patti these look wonderful, I love pecans and pastry, I know I would love these, thanks for the recipe.

    ReplyDelete
  2. OMGoodness Patti! This is it! This is THE recipe for Pecan Tassies! You are sooooo wonderful! Wish I could have a couple or three with my afternoon coffee! :)

    ReplyDelete
  3. These look so delicious. I love anything that even resembles a pecan pie. These are perfect for dessert or breakfast! Thanks for sharing on Sweet Indulgences Sunday.

    ReplyDelete

Thank you for visiting!

 
SITE DESIGN BY DESIGNER BLOGS