Monday, April 9, 2012

Pecan Tassies

Jenn (Knitty Baker) and I set out to (informally) bake a few recipes from Rose's Christmas Cookies. At the time, I selected our first recipe: Rose's Crescents, which I blogged about a couple of months ago. For the second bake together, Jenn selected the Pecan Tassies for us to bake. I substituted almonds for pecans since I can't eat pecans and left everything else the same. If you have access to Lyle's Golden Syrup, please please please use it. Although the recipe says you can substitute dark corn syrup, the flavor just doesn't even come close.

Pecan Almond Tassies with Chocolate Drizzle



The cream cheese pastry is such a breeze to make. You can make it in the food processor and it takes less than a minute. The best part? The dough is ready to use immediately!! No refrigeration needed.

I didn't have tiny brioche molds so I followed Rose's instructions on how to make the Tassies using a mini cupcake pan instead. This yields half as many Tassies (2 dozen instead of 4 dozen). I made half the recipe so I ended up with 1 dozen Tassies made in the mini cupcake pan.

Here are some step-by-step pictures:

A handy little tool that I finally found a good use for :o)


Ready for the oven. Make sure you put water in the empty cavities of your pan.

They puffed up a lot during baking.

Once they cooled a bit, the puffiness went down.




See how gooey that is?! Bon Appetit!
Final thoughts/tips:
  • Hubby loved these. He liked the pastry as well as the sweet filling and the almonds. His rating: 9 out of 10!
  • I loved these too. The pastry was perfectly tender and flaky at the same time, with a great buttery flavor and a slight tang from the cream cheese. Since the dough has no sugar in it, it would also work perfectly for savory dishes, like appetizers. I'm so happy I used Lyle's Golden Syrup for the filling because the "burnt sugar" taste came through really well. I subbed toasted almonds for pecans and they were so crunchy and toasty.
  • The chocolate drizzle adds a fancy element to these Tassies, although I have to admit I couldn't taste the chocolate much.
  • I wish I hadn't made half a recipe, they were that good. Will these be made again? You betcha!! :o)
  • The recipe can be found in Rose's Christmas Cookies.

8 comments:

  1. These look so delicious Hanaa! I love pecan tassies and made a lot of them last Christmas but I'll have to try Rose's recipe. I have Lyle's Golden Syrup so I'm definitely using it for these! Love the chocolate drizzle too :-)

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  2. These look so good! I would have to sub for the pecans too as they are extremely expensive over here. I can just imagine the deliciousness of the Lyle's Golden Syrup and the choc drizzle. Would be difficult to stop at only one!

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  3. Never had a pecan tassie, but I like pecan pie so I'd like these!! How have you been? Enjoying the mild Winter? Getting any ideas for Fair entries? Can't believe how time is flying!

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  4. This is new recipe to me, thanks for sharing.
    Cheers
    Mamatkamal

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  5. Hello my dear!

    Those are some tasty tassies you've got there! They are a family favorite and I'd love to try Rose's recipe, as you make them look so irresistible. I hope things have died down a bit at work... I miss hearing from you! Just wanted to let you know you were on my mind, and I hope all is well.

    Looking forward to catching up- Talk soon!

    Joy

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  6. They look delicious.
    I always put water in the empty cups of my cupcake pan but I just read in Cooks Illustrated that it makes no difference to the end product and that the pan does not warp if you leave the unused cups empty!

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  7. Those look so delicious - like mini almond (pecan) pies...YUM!!

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  8. They look very tasty. Good to know that the recipe will work with almonds, though I personally love tassies with pecans.

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