PB and J Tassies

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  • Makes: About 24 tassies
  • Start to Finish: 20 mins

PB and J Tassies

Directions

  1. In a medium bowl stir together 1/2 cup creamy peanut butter and 3 tablespoons softened butter. Gradually stir in 3/4 cup powdered sugar. If necessary, stir in milk, 1 teaspoon at a time, to make filling of piping consistency. Spoon filling into a decorating bag fitted with a small star tip. Pipe a small amount of filling into each of 24 baked miniature phyllo dough shells. Spoon about 1/2 teaspoon strawberry, raspberry, or grape jelly or jam into each pastry shell. Pipe additional filling over jam. If desired, sift with unsweetened cocoa powder.

From the Test Kitchen

To Make Ahead:

Prepare cream cheese filing as directed. Cover and chill for up to 24 hours. Before using, let stand at room temperature for 30 minutes. If necessary, beat on low speed of an electric mixer until creamy.

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Nutrition Facts (PB and J Tassies)

  • Per serving:
  • 91 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 4 mg chol. ,
  • 46 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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