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Orange-Pecan Tassies

Orange-Pecan Tassies

These classic cream cheese tassies are loaded with a buttery pecan pie filling laced with orange. Make and freeze them ahead.

Oxmoor House MAY 2001

  • Yield: 4 dozen

Ingredients

  • 3 large eggs
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons grated orange rind
  • 3 tablespoons fresh orange juice
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans
  • Pastry Cups

Preparation

Whisk first 5 ingredients just until blended. Stir in melted butter, vanilla, and pecans. Spoon filling evenly into Pastry Cups, filling three-fourths full. Bake at 325° for 25 minutes or until set. Cool 3 minutes in pans. Remove from pans, and cool on a wire rack.

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Orange-Pecan Tassies recipe

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