Browned Butter Pecan Tassies

Browned Butter Pecan Tassies

Dough:

½ cup easy browned butter, soften (recipe follows)

4 oz. cream cheese, softened

1 ¼ cups all-purpose flour

1 Tbsp sugar

2/4 tsp salt

Filling:

½ cup firmly packed light brown sugar

1 Tbsp Easy browned butter, melted

1 Tbsp corn syrup

1 Tbsp cane syrup

1 tsp vanilla extract

1 large egg, lightly beaten

2/3 cup chopped pecans

24 pecan halves

Easy Browned Butter

Makes about ¾ cup

¾ cup unsalted butter

In a medium stainless-steel skillet over medium heat, cook butter until golden brown, 7 to 8 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and refrigerate for 45 minutes, stirring twice.

For dough: In a large bowl, beat softened browned butter and cream cheese with a mixer at medium speed until smooth. Gradually add flour, sugar, and salt; beat at low speed until a firm dough forms, stopping to scrape sides of bowl. Turn dough out onto a lightly floured surface; shape into a disk. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 Spray 24 miniature muffin cups with baking spray.
Scoop 24 heaping tablespoonfuls of dough. Roll into balls. Place 1 ball in each prepared muffin cup, pressing into bottom and up sides.

For filling: In a small bowl, whisk together brown sugar, melted browned butter, corn syrup, vanilla, salt, and egg.

Sprinkle 1/2 teaspoon chopped pecans in each muffin cup. (I used ¼ tsp in the phyllo cups). Spoon 1 1/2 tsp syrup mixture over pecans. I used 1 tsp in the Phyllo cups.

Top with pecan halves. (I crushed the pecans for easier eating)

Bake until set and lightly browned, about 20 minutes. Let cool on a wire rack 5 minutes. Run a knife around edges to loosen; gently remove from muffin cups.

Let cool completely on a wire rack. Store in an airtight container for up to 3 days.

There are 3 types of dough here – dough from recipe – the bottom 2 on left; phyllo cups – bottom and one on top left; pillsbury pie crust – 3 on right
Jim’s favorite is the phyllo cups – my fave is the pillsbury pie dough and they are larger – I used larger muffin tin for those