Maple Walnut Tassies – Flaky Cream Cheese Pastry Mini Tarts

Imagine biting into a golden, flaky pastry cup made with velvety cream cheese and sweet butter, filled with gooey pure maple caramel, warm brown sugar, fragrant cinnamon, and toasted crunchy nuts. These bakery-style Maple Walnut Tassies bring all the nostalgic flavor of old-fashioned Southern pecan pie and French tarts into an adorable, two-bite holiday treat. If you are searching for an effortless, family-friendly dessert that looks stunning on Christmas cookie trays and requires zero tricky rolling pins, you have found the dream recipe. Let’s head straight down to see how quickly these sweet autumn pastries come together today!

Why You’ll Love This Recipe

• Melt-in-Your-Mouth Pastry Cups: Cream cheese and softened butter blend into a tender, flaky dough that presses right into muffin pans.
• Pure Autumn Maple Depth: Real maple syrup and rich brown sugar create an authentic, gooey caramel custard with zero corn syrup.
• Toasted Walnut Crunch: Finely chopped walnuts toast right in the bubbling filling during baking for deep, nutty satisfaction.
• No Rolling Pin Required: Simply roll dough into small balls and press into miniature muffin wells with your thumbs.
• Holiday Cookie Platter Favorite: Perfectly portioned two-bite tarts that hold their shape for Thanksgiving feasts, Christmas parties, and gift tins.

Ingredients

Dough:

• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 8 ounces (226g) full-fat brick-style cream cheese, softened to room temperature
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

Filling:

• 2 large eggs (cold is fine)
• 1 cup (200g) packed light or dark brown sugar
• 1/4 cup (80g/60ml) pure maple syrup
• 2 Tablespoons (28g) unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 and 1/4 cups (150g) finely chopped walnuts
• optional: 1/2 teaspoon maple extract
• optional for garnish: confectioners’ sugar

How To Make Maple Walnut Tassies Step by Step

1. Beat Butter, Cream Cheese, and Form Dough

In a large mixing bowl, beat 8 ounces (226g) full-fat brick-style cream cheese, softened to room temperature and 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature for 2 minutes until creamy, then add 1/4 cup (50g) granulated sugar and 1/2 teaspoon salt before gently stirring in 3 cups (375g) all-purpose flour (spooned & leveled) until a soft, smooth dough forms.

2. Chill and Shape Dough Balls

Divide dough into 36 equal portions (about 1 rounded tablespoon each), roll into smooth balls, chill in the refrigerator for 30 minutes, and preheat oven to 350°F (177°C).

3. Press Pastry Cups into Mini Muffin Pan

Place one chilled dough ball into each ungreased well of a 24-cup or 36-cup mini muffin tin, and use your thumbs or a wooden tart tamper to press the dough evenly across the bottom and up the sides to create hollow pastry cups.

4. Whisk Sweet Maple Custard Filling

In a medium bowl, whisk 2 large eggs (cold is fine), 1 cup (200g) packed light or dark brown sugar, 1/4 cup (80g/60ml) pure maple syrup, 2 Tablespoons (28g) unsalted butter, melted, 1 teaspoon pure vanilla extract, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, and optional: 1/2 teaspoon maple extract until silky and smooth.

5. Portion Nuts and Fill Cups

Divide 1 and 1/4 cups (150g) finely chopped walnuts evenly among the unbaked pastry cups (about 1 teaspoon per well), and carefully spoon the maple custard mixture over the nuts until each cup is three-quarters full.

6. Bake, Cool, and Dust

Bake at 350°F for 20 to 24 minutes until pastry edges are light golden brown and filling has puffed up, let cool in the pan for 15 minutes, remove onto a wire rack, and finish with optional for garnish: confectioners’ sugar.

Tips For The Best Maple Walnut Tassies

• Use Brick-Style Cream Cheese: Always use full-fat block cream cheese rather than whipped tub spreads to ensure the pastry dough has enough structure to hold its shape.
• Chill the Dough Balls: Chilling the rolled dough balls for 30 minutes prevents the butterfat from melting too quickly when pressing the pastry shells into the tin.
• Do Not Overfill the Cups: Fill each cup no more than three-quarters full; the egg-rich maple custard puffs as it bakes and will spill over if overfilled.
• Chop Walnuts Uniformly Small: Finely dice your walnuts so they distribute evenly across all 36 cups and allow the rich custard syrup to coat every nut piece.
• Run a Thin Knife Along the Rims: If any sticky maple filling bubbles over onto the pan edges, gently run a thin knife around the rims while warm to release them cleanly.

Variations

• Double Maple Flavor Boost: Include optional: 1/2 teaspoon maple extract directly in the custard filling to intensify the rustic woodland maple notes.
• Snowy Holiday Sugar Finish: Sift optional for garnish: confectioners’ sugar over the completely cooled tassies right before presenting them on festive dessert platters.
• Dark Molasses Autumn Touch: Choose dark brown sugar instead of light brown sugar to add extra caramel and toffee depth to the gooey filling.

Storage Instructions

• Fridge: Keep leftover baked tassies stored in an airtight container layered with parchment paper in the refrigerator for up to 1 week.
• Freezer: Freeze completely cooled tassies in a single layer in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator.
• Reheat: Warm chilled or room-temperature tassies on a baking sheet in a 300°F oven for 5 minutes to re-crisp the buttery cream cheese crust.

Serving and Pairing Ideas

• Serve room-temperature or warmed tassies alongside a bowl of rich vanilla bean ice cream or a dollop of sweet dairy whipped cream.
• Pair your sweet afternoon miniature tart with a hot mug of decaf black coffee, a warm espresso, or herbal chamomile tea.
• Serve alongside a cold glass of whole dairy milk, creamy oat milk, or a steaming mug of spiced apple cider.

Frequently Asked Questions

What is a tassie?

A tassie is a traditional Scottish miniature tartlet (“tassie” means “small cup”). In American baking, it typically features a rich cream cheese shortbread crust pressed into mini muffin cups and filled with a gooey nut-and-sugar custard.

Why did my tassies stick to the muffin tin?

Tassies usually stick if the maple syrup custard bubbles over the pastry rim onto the bare pan metal. To prevent sticking, fill the pastry cups only three-quarters full, and loosen the rims with a paring knife while still warm.

Can I make the cream cheese dough in advance?

Yes, absolutely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Let it sit at room temperature for 10 minutes so it is pliable enough to press into cups.

Can I freeze baked maple walnut tassies?

Yes! Baked tassies freeze exceptionally well. Allow them to cool completely, pack them into a freezer-safe container with parchment paper between layers, and freeze for up to 3 months.

Ready to Make It?

There is truly nothing quite like pulling a fresh pan of golden maple walnut tassies out of your oven and smelling sweet butter, toasted walnuts, warm cinnamon, and rich maple syrup filling your kitchen. This simple recipe transforms classic kitchen pantry staples—flour, granulated sugar, salt, cream cheese, butter, eggs, brown sugar, pure maple syrup, vanilla, cinnamon, and walnuts—into an unforgettable bakery masterpiece that your whole family will love sharing. We hope you have an absolutely wonderful time baking these sweet holiday treats in your kitchen this week! Go ahead and save this recipe to your favorite Christmas baking, holiday cookie, and easy dessert boards on Pinterest so it is always ready for your next cozy gathering.

More Easy Dessert Recipes You’ll Love

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• Strawberry Ice Cream – Classic Frozen Treat.

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