Pecan Toffee Tassies Paula Deen Recipe 43

PAULA DEEN'S PECAN TOFFEE TASSIES

Steps:

• Preheat the oven to 350 degrees F.
• Unroll the piecrusts onto a lightly floured surface.
• Roll into 2 (15-inch) circles.
• Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed.
• Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups.
• Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well.
• Add the vanilla.
• Stir in the pecans and brickle chips.
• Spoon the pecan filling evenly into the pie shells.
• Bake for 25 minutes, or until filling is set and crust is lightly browned.
• Cool in pans on wire racks.

PAULA DEEN'S PECAN DREAMS

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 9-inch square pan.
• Stir together confectioners' sugar and flour in a bowl.
• Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly.
• Press mixture into prepared pan, distributing evenly.
• Pour nuts over mixture and press into dough.
• Bake for 30 minutes.
• Remove from oven and cool completely.
• For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits.
• Spread over cake.
• Cut into squares.
• Store in refrigerator.

PECAN TASSIES

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

PECAN TASSIES

Steps:

• For tart shells: beat butter and cream cheese until smooth.
• Add flour, mix until soft dough forms.
• Cover, chill at least 1 hour or overnight.
• Preheat oven to 350 degrees F.
• Shape dough into 1 inch balls, place into mini-muffin pan.
• form into little shells with floured fingers. (this is where the tart shaper comes in handy!).
• For Filling: Mix the rest of the ingrediants well.
• Fill tart shells evenly with mixture.
• Bake 20-25 minute or until a light, golden brown.
• Remove from pan and place on cooling rack.
• Sprinkle with powdered sugar.

PECAN TOFFEE TASSIES (PAULA DEEN) RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350 degrees F. Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.

PECAN TASSIES

Steps:

• For the crusts: Grease a 24-cup mini muffin tin. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth. Add the flour, cornmeal and salt and continue to beat on low speed until a dough forms. Divide the dough into quarters. Divide each quarter into 6 pieces and roll each piece into a ball, making 24 balls about the size of gumballs. Place a ball in each muffin cup and use your thumb to press the dough against the sides to form a shell. Transfer the muffin tin to the refrigerator until the dough is chilled and firm, about 30 minutes.
• For the filling: Heat the oven to 350 degrees F. Combine the egg, brown sugar, melted butter, vanilla, salt and cinnamon in a bowl and mix well. Sprinkle 1 teaspoon of chopped pecans into each shell. Top with a teaspoon of the egg mixture. Bake for 15 minutes, then decrease the temperature to 325 degrees F and bake until set, 10 to 15 minutes more. Place the pan on a rack to cool. When cool enough to handle, remove the tassies from the pan and place on the rack. Serve warm or room temperature. Store in an airtight container up to 1 week.