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Pecan Tassies Recipe
2 tablespoons unsweetened flaked coconut, optional. 24 pecan halves (to add to top of tassies) DIRECTIONS: Beat softened cream cheese and butter in a medium bowl with electric mixer on medium speed until well blended. Add almond flour; mix well. Cover and refrigerate at least 1 hour or until chilled and firm.
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Step 2: Now let's shape the dough into 48 balls, like nests, and place them in greased mini muffin pans. Step 3: While your oven preheats, to 325°F let's prepare the filling. In a bowl mix together sugar, karo syrup, melted butter, salt, egg, and vanilla. Beat them until they are well combined.
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Add in the flour and mix well. Set into the refrigerator for 30 minutes. Add the remaining filling ingredients to the bowl with the "flax eggs" and mix until uniform to form the filling. Set into the refrigerator. Lightly grease 1-2 mini cupcake pans (enough for 24 pecan tarts) and preheat the oven to 350°F.
GlutenFree Pecan Tassies » Wheat by the Wayside
Make the Pecan Filling. Melt the remaining 2 tablespoons of butter in a medium mixing bowl. Stir the brown sugar, pecans, egg, and vanilla into the butter until well combined. Scoop one tablespoon of filling into each tart shell, taking care not to overfill the cups as the filling will puff slightly as it bakes.
GlutenFree Pecan Tassies » Wheat by the Wayside
These gluten-free Mini Pecan Pies are a bite-sized version of pecan pie. And oh, yes, they are every bit as irresistible and as delicious as you can imagine!. ~ Pecan Tassies ~ Powdered Sugar Donut Muffins . Gluten-Free Pecan Pie Mini Muffins Recipe. Yield: 24 to 30 mini muffins Gluten-Free Pecan Pie Mini Muffins. Print . These irresistible.
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Directions: Place the cream cheese, butter, flour and salt in a large bowl. Using your hands, work the ingredients together until they form a uniform dough. Divide the dough in half and shape into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Position racks in the lower and top thirds of an oven and preheat to 350ºF.
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In a small bowl, use hand mixer to cream together the butter and cream cheese until well combined. Add the flour and mix until smooth. Spray three mini muffin pans (36 tarts total) with cooking spray. Using a mini cookie scoop, scoop dough balls into the muffin pans, dividing the dough between the 36 cups evenly.
GlutenFree Pecan Tassies » Wheat by the Wayside
For the Filling. In a medium bowl, whisk together the egg (1 large), brown sugar (25 grams/ 2 tablespoons), melted butter (28 grams/ 2 tablespoons), maple syrup (85 grams/ ¼ cup), vanilla extract (½ teaspoon), salt (a pinch), and cinnamon (½ teaspoon). Stir in the chopped pecans (67 grams/ ⅔ cup). Set aside.
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Add the pecans and pulse about 10 times to chop them finely. Divide the batter among the 12 prepared, pre-baked mini crusts. Top with a pecan half, or roughly chopped pecans, if desired. Bake for 28-30 minutes, until pies are domed and firm to the touch, and the crust is slightly golden around the edges. Remove from the oven and let the pies.
GlutenFree Pecan Tassies » Wheat by the Wayside
How To Make Pecan Tassies. Start by creating the pastry. In a bowl mix your butter and cream cheese together until nice and creamy. Then mix in your baking mix, and form 24 balls. Place those balls in the mini tart pan and use a finger or spoon to help press the dough into a tart shell.
GlutenFree Pecan Tassies » Wheat by the Wayside
Cover and refrigerate for atleast 30 minute. ***Pecan Filling Instructions***. Using a mixer combine the pecans, brown sugar, vanilla, butter and egg until well blended. Set aside. ***Pie Assembly***. Preheat oven to 325 degrees. Seperate the refrigerated pie crust into 24 equal amounts (spoon or roll into balls).
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Combine the golden brown sugar and eggs in a bowl along with the finely chopped pecans. Set aside. Cut up the butter. In a separate bowl, cut the cold butter into the flour until the butter becomes pea-sized. Add the cream cheese. Then combine the cream cheese with the butter and flour.
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Prepare filling: whisk together ingredients until fully combined and smooth. Pour into mini muffin tins carefully. Bake at 325 for 18-22 minutes or until golden brown. Allow them to cool down about 5 minutes and gently remove them from pan onto a cooling rack. *Yields 24 pecan tassies.
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Instructions. . Preheat oven to 325 degrees. Mix together the butter, cream cheese and wheat-free bread mix in a food processor (or you can use a mixer). The dough should be well mixed but will be soft. Shape into 24 balls (just shy of about a tablespoon each), wrap in plastic wrap and chill for about an hour.
GlutenFree Pecan Tassies » Wheat by the Wayside
Spray a mini muffin tin with cooking spray. Spread ¾ cup of the pecans on a baking sheet. Bake until the nuts are fragrant and lightly toasted, about 7-9 minutes. Set aside to cool. Place the remaining ½ cup of pecans in a mini food processor and process until the nuts are ground into a coarse flour.
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Instructions. Beat together the 8 tablespoons (be careful to reserve 2 tablespoons here) butter and cream cheese on medium speed until light and fluffy then add in the flour until just mixed, remove from the stand mixer and refrigerate for an hour. Preheat the oven to 325 degrees and grease your mini muffin tins well.
