Ingredients for Orange Pecan Tassies
- Eggs
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 2 tablespoons grated orange zest
- Fresh Orange Juice
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 8 ounces cream cheese, softened
- All Purpose Flour
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How to Make Orange Pecan Tassies
- Beat 8 ounces cream cheese and 1/2 cup (1 stick) unsalted butter at medium speed with an electric mixer until creamy.
- Gradually add 2 cups all-purpose flour, beating at low speed just until blended. Do not overmix.
- Wrap dough in wax paper and chill for at least 2 hours, or preferably overnight.
- Divide the chilled dough in half.
- Divide each half into 24 balls (48 balls total).
- Flatten each ball with your palm and place in lightly greased miniature muffin tins.
- Shape each into a shell, pressing the dough up the sides of the muffin cup.
- Cover and chill until ready to fill and bake (at least 30 minutes).
- **Prepare the filling:** In a medium bowl, whisk together 3 large eggs, 3/4 cup granulated sugar, 3/4 cup light corn syrup, 2 tablespoons grated orange zest, and 3 tablespoons fresh orange juice.
- Whisk until completely smooth.
- Stir in 3 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1 cup finely chopped pecans.
- Spoon the filling evenly into the pastry shells, filling them three-fourths full.
- Bake at 325°F (160°C) for 25-30 minutes, or until the filling is set and the crust is lightly golden.
- Let cool for 3 minutes in the pans.
- Carefully remove the tassies from the pans and cool completely on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
15g
Carbs
3g
