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Cranberry Pecan Pie Bites

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Servings: 30 bites
Author: Barbara Schieving


  • 2 packages 15 count, each Athens Mini Fillo Shells®
  • 3 cups fresh cranberries rinsed
  • cup brown sugar
  • ¼ cup fresh orange juice
  • finely grated zest of 1 large orange
  • 1 teaspoon finely grated peeled fresh ginger
  • ¼ teaspoon ground cinnamon
  • teaspoon salt
  • 2 tablespoons unsalted butter
  • ¾ cup pecans chopped
  • Whipped cream for serving


  • Preheat oven to 375º. Place Fillo shells on a rimmed baking sheet.
  • In a saucepan, combine cranberries, brown sugar, orange juice, orange zest, cinnamon, and ginger. Bring the mixture to a boil, stirring often.
  • Reduce heat and simmer until mixture has thickened slightly, about 5 minutes. Remove from heat.
  • Gently stir in butter until melted. Stir in pecans, reserving a tablespoon for decoration if desired. Divide the mixture evenly among the 30 Mini Fillo Shells.
  • Bake 5 minutes until shells are crisp. Remove from oven and cool to room temperature. Serve with a swirl of whipped cream and a sprinkle of finely chopped pecans, optional.