If you tried this recipe I would love to see it!Tag me on Instagram @whatsinthepanblog
Mini Cranberry Pecan Pies
Made in a regular muffin pan, these cranberry pecan tassies are perfect as snacks, party desserts or potluck food!
Servings: 8 cupcake size tassies
cupcake size tassies
Ingredients
Pastry:
- ½ cup butter, melted
- 3 oz cream cheese at room temperature
- 1 cup all purpose flour
- 3 tablespoon sugar
Filling:
- 1 egg
- ¾ cup packed brown sugar
- ½ cup chopped cranberries, (dried and sweetened)
- ⅓ cup chopped pecans
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350.
- To make pastry, beat the butter, sugar and cream cheese with an electric mixer on medium to high speed until combined. Stir in the flour. Can be made a day ahead.
- Divide the pastry into 8 balls. Place each ball in ungreased muffin cups. Press pastry batter evenly against the bottom and up the side of each cup.
- To make filling, beat together the egg, vanilla and brown sugar until combined. Stir in cranberries and pecans. Spoon the filling into the pastry-lined muffin cups.
- Bake in a 350 F oven for 30 to 35 minutes or until the pastry is golden brown. Cool in muffin cups. Remove tassies by running a knife around the edges
Nutrition Facts
Mini Cranberry Pecan Pies
Amount per Serving
Calories
334
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Cholesterol
62
mg
21
%
Sodium
149
mg
6
%
Potassium
90
mg
3
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
3
g
6
%
Vitamin A
525
IU
11
%
Vitamin C
0.8
mg
1
%
Calcium
40
mg
4
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
