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Mini White Chocolate-Cranberry Pies
Mini White Chocolate-Cranberry Pies

Mini White Chocolate-Cranberry Pies

1 Review(s)
Cook Minutes 3 Hr 57 Min
Prep : 15 Min Cook: 3 Hr 42 Min
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.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
1/2 tsp. salt
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup cold butter, cut up
3 oz. Baker's White Chocolate, divided
1 can (348 mL) whole berry cranberry sauce
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How do I make it ?
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Step 1
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.
Step 2
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.
Step 3
Chop 2 oz. chocolate; combine with cranberry sauce. Spoon into muffin cups. Cover with remaining dough rounds; press edges together to seal.
Step 4
Bake 10 to 12 min. or until golden brown. Cool in pans 5 min. Remove to wire racks; cool completely.
Step 5
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.
Kraft Kitchen Tips!
Special Extra
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.
Size Wise
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, 1 pie (75 g) each.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 8 g
40 %
Cholesterol 35 mg
Sodium 160 mg
7 %
Carbohydrate 17 g
Fibre 1 g
Sugars 7 g
Protein 2 g
Vitamin A
10 %
Vitamin C
0 %
2 %
4 %
24 servings, 1 pie (50 g) each
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.
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