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
Calories 334kcal
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
Calories: 334kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 149mg | Potassium: 90mg | Fiber: 1g | Sugar: 25g | Vitamin A: 525IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.1mg