These buttery Maple Walnut Tassies are tender two-bite treats with a melt-in-your-mouth cream cheese dough and a gooey maple walnut filling that tastes like autumn in cookie form. I first made these for a fall potluck, and they disappeared so fast I barely snagged one for myself. The best part? You can make the dough ahead and bake them fresh whenever you need an impressive dessert that's actually easy to pull together.
If you love cozy maple desserts, you'll also want to try these Apple Cider Blondies or this Sour Cream Coffee Cake Recipe.
These Maple Walnut Tassies are the kind of dessert that makes people smile. They're cozy, they're delicious, and they're way easier to make than they look. Whether you're baking for a holiday gathering or just want something sweet to have on hand, these little treats deliver every time. If you loved these, you'll definitely want to try this Lemon Velvet Cake or this rich Salted Caramel Cake next. Happy baking!
Why You'll Love This Maple Walnut Tassies
Rich, tender dough. The cream cheese makes the crust so soft and flaky, it practically melts on your tongue.
Sweet maple filling. Brown sugar and real maple syrup create a gooey, caramel-like center that's not too sweet, just right.
Toasted walnut crunch. Chopped walnuts add texture and a slightly earthy flavor that balances the sweetness beautifully.
Make-ahead friendly. You can prep the dough up to 3 days in advance, so you're never scrambling at the last minute.
Bite-sized perfection. These Maple Walnut Tassies are easy to serve, easy to eat, and they look adorable dusted with powdered sugar.
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Maple Walnut Tassies Ingredients
Here's everything you need to make these sweet Maple Walnut Tassies.
See Recipe Card Below This Post For Ingredient Quantities
Dough:
- All-purpose flour: Forms the structure of the dough and keeps it tender. Spoon and level your flour for the best texture.
- Granulated sugar: Adds a touch of sweetness to the dough without making it too rich.
- Salt: Balances the sweetness and enhances all the other flavors.
- Full-fat brick-style cream cheese, softened: Makes the dough incredibly soft and gives it a melt-in-your-mouth quality. Don't use spreadable cream cheese.
- Unsalted butter, softened: Adds richness and helps create a flaky, tender crust.
Filling:
- Large eggs: Bind the filling together and add moisture.
- Packed light or dark brown sugar: Creates a deep, caramel-like sweetness. Dark brown sugar gives a slightly richer flavor.
- Pure maple syrup: The star of the filling. Use real maple syrup, not pancake syrup, for the best flavor.
- Unsalted butter, melted: Adds richness and helps the filling set up nicely.
- Pure vanilla extract: Enhances all the flavors and adds warmth.
- Ground cinnamon: A hint of spice that complements the maple beautifully.
- Salt: Balances the sweetness and brings out the maple flavor.
- Finely chopped walnuts: Add a nutty crunch and earthy flavor. Toast them first for even better taste.
- Maple extract (optional): Boosts the maple flavor if you want it extra strong.
- Confectioners' sugar (optional for garnish): A light dusting makes them look bakery-perfect.
How to Make Maple Walnut Tassies
These Maple Walnut Tassies come together in simple steps, and the dough chilling time is totally hands-off.
Make the dough: In a food processor, combine the flour, sugar, and salt. Pulse a few times to blend. Add the softened butter and cream cheese, then pulse until the dough comes together in a soft ball. If you don't have a food processor, use a mixer on medium speed and beat until the dough forms.
Chill the dough: Divide the dough in half, about 430g each. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours. You can chill it for up to 3 days if you're prepping ahead.
Preheat oven: Set your oven to 375°F (191°C). Grease two 24-count mini muffin pans with nonstick spray so the tassies pop out easily.
Shape dough shells: Remove one disc of dough from the fridge. Roll the dough into balls about 18g each, roughly 1 tablespoon per ball. Place each ball in a muffin cup and press down gently to form a deep indent, creating a little cup shape. Pop the pan back in the fridge while you make the filling.
Make the filling: In a medium bowl, whisk together the eggs, brown sugar, maple syrup, melted butter, vanilla extract, cinnamon, and salt until smooth. Fold in the chopped walnuts and maple extract if you're using it. The filling will be thick and gooey.
Fill the shells: Spoon the filling into each dough cup, filling them about ¾ full. You might have a tiny bit of filling left over, depending on how deep you pressed your dough cups.
Bake: Bake for 18 to 22 minutes, until the edges are lightly golden brown and the filling looks set in the center. The tops might puff up a little, that's normal.
Cool: Let the tassies cool in the pans for 10 to 20 minutes. They're delicate when they're hot, so don't rush this step. Then transfer them to a wire rack to cool completely.
Finish and serve: Dust with confectioners' sugar using a fine mesh sieve if you want them to look extra pretty. Serve warm or at room temperature.
Store: Keep the tassies in an airtight container at room temperature for up to 1 week. They stay soft and delicious the whole time.
Equipment For Maple Walnut Tassies
- Food processor: Makes mixing the dough super fast and easy. A stand mixer or hand mixer works too.
- Mini muffin pans (2 x 24-count): You'll need two pans to bake all the Maple Walnut Tassies at once.
- Mixing bowls: One for the dough, one for the filling.
- Whisk: For mixing the filling smooth.
- Cooling rack: Helps the tassies cool evenly without getting soggy on the bottom.
- Fine mesh sieve: Perfect for dusting powdered sugar if you're using it.
Substitutions and Variations
No walnuts? Swap in chopped pecans for a classic Maple Walnut Tassies, or try chopped hazelnuts for a fun twist.
Want more maple flavor? Add the optional ½ teaspoon of maple extract to the filling. It makes the maple taste really pop.
Different sweetener? You can use all brown sugar instead of adding maple syrup, but you'll lose some of that cozy maple flavor.
Gluten-free? Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture might be slightly different, but they'll still be delicious.
Make them chocolatey? Stir in ¼ cup of mini chocolate chips along with the walnuts. Trust me, it's good.
Storage Tips For Maple Walnut Tassies
Room temperature: Store baked Maple Walnut Tassies in an airtight container at room temperature for up to 1 week. They stay soft and gooey.
Refrigerator: You can refrigerate them if you prefer, but they'll firm up a bit. Let them come to room temperature before serving for the best texture.
Freezer: Freeze baked Maple Walnut Tassies in a freezer-safe container for up to 3 months. Thaw at room temperature for a few hours before serving.
Make-ahead dough: Prepare the dough up to 3 days in advance and keep it wrapped in the fridge. You can also freeze the dough discs for up to 2 months. Thaw overnight in the fridge before shaping.
Unbaked tassies: You can shape the dough cups in the pan, fill them, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding a minute or two to the bake time.
Serving Suggestions
These Maple Walnut Tassies are perfect on their own, but here are a few cozy ways to serve them.
With coffee or tea. They're the ideal size for a mid-morning treat or an afternoon pick-me-up. The maple flavor pairs beautifully with a strong cup of coffee.
On a dessert platter. Add them to a cookie tray alongside Cranberry Orange Icebox Cookies and Banana Cream Bars for a variety everyone will love.
Topped with whipped cream. A small dollop of lightly sweetened whipped cream on top makes them feel extra special.
Warmed up slightly. Pop them in the microwave for 10 seconds to warm the filling. It gets gooey and almost melts in your mouth.
Expert Tips
Soften your butter and cream cheese properly. They should be soft enough to press a finger into easily, but not melted or greasy. This helps the dough come together smoothly.
Don't skip chilling the dough. Chilled dough is easier to work with and holds its shape better in the pan.
Toast your walnuts first. Spread them on a baking sheet and toast at 350°F for 5 to 7 minutes. It brings out their flavor and makes them taste even better.
Press the dough evenly. Make sure the dough cups are deep enough to hold the filling, and try to keep the thickness even so they bake at the same rate.
Don't overfill. Fill each cup about ¾ full. The filling puffs up a little as it bakes, and you don't want it to overflow.
Watch the bake time. Edges should be golden and the filling should look set, but the centers can still be slightly soft. They'll firm up as they cool.
FAQ
What is a tassie?
A tassie is a tiny tart or mini pie baked in a muffin tin. The word comes from the Scottish word for cup. They usually have a buttery, tender crust and a sweet filling like pecan, chocolate, or in this case, maple walnut. My family loves them because they're just the right size for a little treat without feeling too heavy.
Are maple walnuts good for you?
Walnuts are packed with healthy fats, protein, and omega-3s, so they're definitely a nutritious choice. When you coat them in maple syrup like in this recipe, you add some sugar, but you're still getting all the good stuff from the walnuts. My mom always says everything in moderation, and I think these Maple Walnut Tassies fit that perfectly.
Is maple wood better than walnut?
If you're talking about woodworking, maple and walnut are both beautiful, but they have different looks and uses. Walnut is darker and richer, while maple is lighter and harder. But in baking? I'll take maple syrup and walnuts together any day.
What are maple walnuts?
Maple walnuts are walnuts coated or flavored with maple syrup. Sometimes they're candied, sometimes just tossed with maple and baked until toasty. In this recipe, the walnuts soak up all that sweet maple filling as the Maple Walnut Tassies bake, and they turn soft and gooey in the best way.
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Pairing
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Maple Walnut Tassies
Ingredients
Method
- In a food processor, combine the flour, sugar, and salt. Pulse briefly to mix. Add the softened butter and cream cheese, pulsing until the dough starts to come together. If you don't have a food processor, use a stand mixer or hand mixer. Beat the butter and cream cheese into the dry ingredients until the dough forms.
- Divide the dough in half. Shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
- Grease two 24-count mini muffin pans with non-stick spray. If you only have one pan, bake in batches.
- Remove one dough disc from the fridge. Take a small ball of dough (about 18g or a scant tablespoon) and place it in a mini muffin cup. Repeat until all cups are filled. Press each ball down with your thumb to form a deep indent. Place the pan back in the refrigerator while you prepare the second batch.
- Whisk together the eggs, brown sugar, maple syrup, melted butter, vanilla extract, cinnamon, and salt until smooth. Fold in the walnuts and maple extract (if using).
- Preheat oven to 375°F (191°C). Remove the dough-filled muffin pans from the fridge. Using a teaspoon, fill each shell with the prepared filling. You may have a bit of leftover filling.
- Bake the tassies for 18-22 minutes, or until the edges of the dough are lightly browned and the filling is set. Let them cool in the pans for 10-20 minutes before transferring to a wire rack to cool completely.
- Once completely cooled, lightly dust with confectioners' sugar, if desired.
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