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.
Nutrition
Notes
These sweet, gooey maple walnut tassies are the perfect balance of creamy crust and warm, nutty filling, dusted with a touch of sugar for a delicious finish.