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Cranberry-Pecan Tassies
Source: dLife

Baked pastry filled with fresh cranberries and crunchy pecans.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Other Carbs , 1/2 Starch
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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0 1/2 cup  salted butter
3 oz  cream cheese
1 cup  white all purpose flour
1 each  eggs
0 3/4 cup  packed brown sugar
1 tsp  vanilla extract
1 each  Salt, table, dash serving
0.3333 cup  Cranberries, fresh, chopped
3 tbsp  chopped pecans
  1. 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.
  2. Preheat oven to 325 degrees F.
  3. 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.
  4. 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.
  5. 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.

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