Walnut Tassies
"We have seen these with pecans, but for some reason the walnuts really change the flavor to a more rich and deeper flavor to me. I use those cute little pastry tins (miniature cupcakes) to put these in (24 to a sheet I believe). I include these in my Christmas bundles each and every year."
photo by Erika E.
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
36 Cookies
- Serves:
- 36
ingredients
-
Cheese Pastry
- 8 ounces cream cheese (Room Tempurature)
- 1 cup butter (Room Tempurature)
- 2 cups sifted all-purpose flour
-
Filling
- 4 eggs
- 3 cups brown sugar
- 4 tablespoons melted butter
- 2 teaspoons vanilla
- 1 dash salt
- 1 1⁄2 cups chopped walnuts
directions
- Preheat oven to 325F.
- Pastry:.
- Cream together cream cheese and butter.
- Blend in flour.
- Shape into small balls. In miniature cupcake pan press dough on bottom and sides.
- Filling:.
- Beat togehter eggs, sugar, butter, vanilla and salt until smooth.
- Take 3/4 Cup of nuts and divide into pastry lined cups.
- Add egg mixture on top of nuts in pastry shells.
- Top each with the remaining 3/4 Cup of nuts.
- Bake 25-30 Minutes.
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Reviews
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These are my all-time favorite dessert! My grandmother would make these for the holidays then I got into baking years ago n now I make them with my mom all the time. I use extra cream cheese, 2 8 oz. blocks. Then a bit more flour to balance it. I did it by accident the first time but what a happy mistake! I also use salted butter, and I sometimes brown the butter in the filling. Amazing!
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Loved these. I will make these again. It's nice to have a different nut, seems everything is pecan. Although, not sure if I done something wrong, I got 48 pasry tarts from this. -
I have always had others and some were very good but this recipe is the bomb. The dough and the filling is spot on. Extremely satisfied. Thank you so much
Tweaks
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I like to use 2 full 8 oz. block of cream cheese then about 1 cup more flour to balance it out. I also like to use salted butter and I sometimes brown the butter in the filling.
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I like to use a 2 full 8 oz. blocks of cream cheese then about 1 cup more flour to balance it out. I also like to use salted butter and I sometimes brown the butter in the filling.
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RECIPE SUBMITTED BY
Tantric1
Saint Clair, MI
<p>If I could only figure out how to make a living cooking... I cook with passion, care and patience, I am thinking that might be a bit hard to make a living only cooking for 10 people at a time :) <br />It's all about texture and flavors blending for me. I think I make people a little nervous because I don't really eat the things I cook. I am a "taster". I cook with only real ingedients, refuse to deal with low fat, low flavor, low calorie. Food is life, everything in moderation.</p>
