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!|
- 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.