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Pecan Tassies

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I am making a bunch of these today. In the past I have followed the directions and laboriously rolled the dough into balls and then fitted them into the mini-muffin cups with the aid of a tart tamper. Today I decided to try rolling out the dough and cut circles to fit into the cups. OMG! This is so much faster and easier and that sour cream dough could not be easier to roll out. I was a little afraid it might be sticky but no it rolls out like a dream. I'll never go back to the directions in the book again.

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    1. Damon Lee Fowler's in his New Southern Baking Book. Cream cheese pastry and a brown sugar, bourbon pecan filling.