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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cranberry-Pecan Tassies

Source: dLife

Baked pastry filled with fresh cranberries and crunchy pecans.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	92.1

Total Carbs	11.0 g

Dietary Fiber	0.3 g

Sugars	6.8 g

Total Fat	5.0 g

Saturated Fat	2.7 g

Unsaturated Fat	0.4 g

Potassium	16.1 mg

Protein	1.0 g

Sodium	41.0 mg

Dietary Exchanges 5.0 Fat, 0.0 Fruits, 0.0 Meat, 0.4 Other Carbs, 0.2 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup salted butter 3.0
3 oz cream cheese 1.0
1 cup white all purpose flour 1.0
1 each eggs 0.75
0 3/4 cup packed brown sugar 1.0
1 tsp vanilla extract 1.0
1 each Salt, table, dash serving 0.3333
0.3333 cup Cranberries, fresh, chopped 3.0
3 tbsp chopped pecans

Directions

To make the pastry, beat butter and cream cheese in a medium mixing bowl with an electric mixer. On medium to high speed, beat until the butter and cream cheese have combined, then stir in flour. Chill the pastry for 1 hour, if desired.
Preheat oven to 325 degrees F.
Take the pastry and shape into 24 balls, then place the pastry balls in 1 3/4-inch ungreased muffin cups, pressing the pastry against the bottom and up the side of each muffin cup evenly.
To make the filling, beat together the egg, brown sugar, vanilla, and salt in a medium mixing bowl until the mixture is smooth, then stir in the cranberries and pecans. Once all the ingredients are mixed take the filling and spoon into the pastry-lined muffin cups.
Bake the pastry and filling for 30 to 35 minutes or until pastry is golden brown. Cool on wire racks in muffin cups. Run a knife around the edges of the muffin cups to remove the tassies.