For an even flakier crust, use very cold butter and cream cheese, and work quickly to prevent the dough from warming up too much. Toast the pecans lightly before chopping to enhance their nutty flavor. Store the cooled pecan tassies in an airtight container at room temperature for up to 3 days.
Cheyenne Okeefe
Jun 20, 2025The crust was perfectly flaky, and the filling was so rich. Thank you for this recipe!
Pansy Miller
Jun 16, 2025So easy to make, even my kids helped. A new holiday favorite!
Elna Weber
Jun 9, 2025I had trouble with the dough being too sticky. Adding a bit more flour helped.
Ephraim Gerhold
May 31, 2025These freeze really well! I made a double batch and froze half for later.
Opal Hettingerkris
May 28, 2025These were a hit at my book club meeting! Everyone loved the little pecan pies.
Veda Feil
May 18, 2025I added a pinch of cinnamon to the filling and it was delicious!
Brain Huels
May 12, 2025The recipe was easy to follow, and the tassies turned out great!