Raspberry Walnut Tassies – a delicious recipe with butter, cream cheese, flour, raspberry jam, firm, walnuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Beat the butter and cream cheese until well mixed. Stir in the flour. Wrap in plastic wrap and chill in the refrigerator for about 1 hour. (This step is not needed however it makes the dough more easy to work with)
2
While the dough is chilling, mix the jam, the coconut, and the chopped walnuts together.
3
Shape the dough into small balls. Place them into an ungreased 1 1/2 inch muffin pan.Press dough evenly against bottom and up sides of each muffin cup. Using a spoon, fill the cups with the raspberry mixture. Do not fill all the way up to the top. The filling will not rise and puff like an ordinary pecan tassie does. Bake in a 350 oven for about 15-18 minutes or until the shell is light brown.
919
kcal
Calories
76
g
Fat
51
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup butter, 2 3oz cream cheese, softened, 2 cups flour, 1 jar of seedless raspberry jam, and more.
Yes, Raspberry Walnut Tassies falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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