Pecan Tassies with Honey are miniature pecan pies in cookie form, made with a buttery cream cheese crust and a rich, gooey honey-sweetened filling. I love how they practically melt in my mouth, with just the right balance of flaky crust and nutty, sweet center. These are my go-to for holiday cookie trays or anytime I want to impress with minimal effort.
Why You’ll Love This Recipe
I find this recipe incredibly easy to make, and the dough is a dream to work with — soft, pliable, and perfect for pressing into mini muffin pans. The cream cheese adds a richness to the crust that elevates the flavor, and the honey in the filling gives these tassies a warm, naturally sweet flavor that I like even more than traditional corn syrup. They freeze beautifully, which means I can make them ahead of time and pull out a few whenever I need them.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Tassie Shells:
1 ¼ cups all-purpose flour
½ cup butter (1 stick), softened
3 ounces cream cheese, softened
Pinch of salt
For the Filling:
½ cup brown sugar
2 tablespoons honey
2 tablespoons melted butter
1 ½ teaspoons vanilla extract
1 large egg, slightly beaten
Pinch of salt
¾ cup finely chopped pecans
Directions
I start by preparing the tassie shell dough. I place the flour, softened butter, softened cream cheese, and a pinch of salt into a food processor and pulse a few times until the mixture forms a dough ball. A stand mixer or hand mixer also works just fine. I wrap the dough in plastic wrap and refrigerate it for about 1 hour.
After the dough has chilled, I roll 1 tablespoon of dough into a ball for each tassie and place them into a lightly greased 24-cup mini muffin pan. Then, I press the dough into the bottom and up the sides of each cup using my fingers. If the dough sticks, I just wet my fingers with a bit of water. I freeze the shells for 10–15 minutes while I make the filling.
For the filling, I whisk together the brown sugar, honey, melted butter, vanilla extract, egg, and a pinch of salt in a small bowl. Once combined, I stir in the chopped pecans.
I remove the muffin tin from the freezer and fill each shell with about 1–2 teaspoons of the pecan filling. I make sure not to overfill, since the filling expands during baking.
I bake the tassies in a preheated 350°F oven for about 20 minutes, or until they are lightly golden on top. I let them cool in the pan for about 5 minutes, then gently lift them out with a butter knife or offset spatula and place them on a cooling rack. I serve them warm or at room temperature.
Sometimes I change things up by swapping the honey for maple syrup or even corn syrup if that’s what I have on hand. When I’m out of pecans, I’ve made these with chopped walnuts or almonds, and they turn out just as delicious. I’ve also considered trying granulated sugar instead of brown sugar, which I imagine would make the filling slightly lighter in flavor.
Storage/Reheating
I store the tassies in an airtight container, layering them with parchment paper so they don’t stick. At room temperature, they stay fresh for up to 5 days. If I want them to last longer, I keep them in the fridge for up to 2 weeks or freeze them for up to 2 months. When I freeze them, I just bring them to room temperature before serving. I don’t usually reheat them, but a few seconds in the microwave works if I want them warm.
FAQs
Can I make Pecan Tassies in advance?
Yes, I like to make the dough up to 3 days ahead and keep it wrapped in the fridge. The filling can also be made a day early — I just give it a good stir before using. The baked tassies freeze really well, so I often prepare them in full and freeze until needed.
Do I have to use a mini muffin pan?
Yes, that’s how I get the perfect bite-sized shape. A standard muffin pan would make the tassies too large, and the proportions wouldn’t be quite right. A 24-cup mini muffin pan works best for this recipe.
How do I prevent the tassies from sticking to the pan?
I always spray the pan lightly with cooking spray before adding the dough. That way, they come out cleanly after baking, especially if I let them cool for about 5 minutes in the pan first.
Can I add extra toppings?
Absolutely. I’ve topped these with a sprinkle of powdered sugar or even a tiny dollop of whipped cream right before serving. It’s not necessary, but it does add a little festive flair.
Can I make this recipe gluten-free?
Yes, I’ve had success using a 1-to-1 gluten-free baking flour as a direct replacement for the all-purpose flour. The texture is slightly different, but they hold up well and taste great.
Conclusion
These Pecan Tassies with Honey are one of my favorite little treats — simple to make, elegant to serve, and always a hit with guests. Whether I’m baking for the holidays or just treating myself, I love how these pack all the rich flavor of pecan pie into one perfect bite. Plus, they freeze like a dream, which makes them an ideal make-ahead dessert.
Pecan Tassies with Honey are mini pecan‑pie style cookies made with a buttery cream‑cheese crust and a gooey honey‑sweetened pecan filling — perfect for holiday trays or make‑ahead treats.
Ingredients
For the Tassie Shells:
1 ¼ cups all‑purpose flour
½ cup (1 stick) unsalted butter, softened
3 ounces cream cheese, softened
A pinch of salt
For the Filling:
½ cup brown sugar
2 tablespoons honey
2 tablespoons melted butter
1½ teaspoons vanilla extract
1 large egg (slightly beaten)
A pinch of salt
¾ cup finely chopped pecans
Instructions
Prepare the shell dough: In a food processor (or using a mixer) combine flour, softened butter, softened cream cheese and a pinch of salt. Process until the mixture forms a dough ball. Wrap dough and refrigerate for about 1 hour.
After chilling, divide dough into about 24 portions (≈1 tablespoon each). Roll each into a ball and press into the cups of a lightly greased 24‑cup mini muffin pan, pressing into the bottom and up the sides of each cup. Freeze shells for 10‑15 minutes while preparing filling.
Prepare filling: In a small bowl whisk together brown sugar, honey, melted butter, vanilla extract, beaten egg and salt. Stir in the chopped pecans.
Remove shell tray from freezer. Spoon about 1‑2 teaspoons of filling into each shell (do not overfill, as filling will expand during baking).
Bake in a preheated 350 °F (175 °C) oven for about 20 minutes, or until tops are lightly golden. Let cool in pan about 5 minutes, then carefully lift out each tassie (using a butter knife or offset spatula) and transfer to a cooling rack to finish cooling.
Serve warm or at room temperature. Store cooled tassies in an airtight container.
Notes
You can swap honey for maple syrup or corn syrup if preferred.
Use walnuts or almonds instead of pecans for a different nutty flavor.
The dough may be sticky—dust your fingers or a scoop with flour for easier handling.
Chilling the dough before pressing helps keep the crust from shrinking during baking. :contentReference[oaicite:0]{index=0}
Do not overfill the shells — overfilling may lead to leakage during baking. :contentReference[oaicite:1]{index=1}
