You don't need to be a pastry chef to make these scrumptious mini pies with white chocolate and cranberry filling. You do need a mini muffin pan, though.
What You Need
Original recipe yields 24 servings
2 cups flour
1/2 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold butter or margarine, cut up
3 oz. BAKER'S White Chocolate, divided
1 can (14 oz.) whole berry cranberry sauce
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Let's Make It
Mix flour and salt in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate several hours or until firm.
Heat oven to 450°F. Divide dough in half. Roll out each half on lightly floured surface to 1/8-inch thickness. Use biscuit cutter to cut 24 (3-inch) rounds from each dough half, rerolling scraps as necessary. Gently press 1 dough round onto bottom and up side of each of 24 mini muffin pan cups.
Chop 2 oz. chocolate; combine with cranberry sauce. Spoon into muffin cups. Cover with remaining dough rounds; press edges together to seal.
Bake 10 to 12 min. or until golden brown. Cool in pans 5 min. Remove to wire racks; cool completely.
Microwave remaining chocolate in microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec.; spoon into small resealable plastic bag. Press out excess air from bag, then seal bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate over pies.
At 24 servings, this fun recipe is great for a party or classroom celebration.
How to Bake in Tart Pans
Prepare dough as directed; divide into 16 balls. Wrap tightly. Refrigerate several hours or until firm. Roll each ball into 6-inch round on lightly floured surface. Gently press 1 round onto bottom and up side of each of 16 (4-inch) tart pans. Turn under edges, then flute. Prick dough with fork. Bake in 450°F oven 8 to 10 min. or until golden brown. Fill with cranberry mixture, then top with chocolate drizzle as directed. Makes 16 servings.
Use small cookie cutter to cut decorative shapes from remaining 24 dough rounds before placing rounds over filled pastry cups and baking as directed. Cutouts can be discarded, or placed on a baking sheet and baked until golden brown to serve with the pies.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.