Cranberry Orange Tassies

1. 1

   Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.

2. 2

   Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.

3. 3

   Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).

4. 4

   Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).

5. 5

   Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.

6. 6

   Tassies can be frozen in a single layer for up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.