Description
Flaky, buttery Maple Walnut Tassies featuring a cream cheese pastry crust and a rich, gooey pure maple walnut custard filling.
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
Instructions
1. Beat softened cream cheese and butter for 2 minutes, mix in sugar and salt, then stir in flour to form a soft dough.
2. Divide dough into 36 balls, chill for 30 minutes, and preheat oven to 350°F (177°C).
3. Press each dough ball into the bottom and sides of an ungreased mini muffin tin well to create pastry cups.
4. Whisk eggs, brown sugar, pure maple syrup, melted butter, vanilla, cinnamon, salt, and optional maple extract until smooth.
5. Divide chopped walnuts among pastry cups and spoon maple filling over nuts until three-quarters full.
6. Bake for 20 to 24 minutes until golden, cool in pan for 15 minutes, transfer to a wire rack, and dust with optional confectioners’ sugar.
Notes
Use brick cream cheese for best dough texture. Fill cups only 3/4 full to prevent bubbling over.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American / Southern
Nutrition
- Calories: 150
- Sugar: 9g
- Sodium: 65mg
- Fat: 10g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 10g
- Protein: 2g