Do you love little mini appetizers or desserts as much as I do?  You know, the kind of food you can pick up and pretty much eat in one delicious bite?  These Mini Pecan Pie Phyllo Tarts are the perfect little bite of heavenly deliciousness.  They are sort of a mix up of pecan pie and baklava!  A crunchy phyllo shell with a sweet, sticky, nutty filling.  They take just a handful of ingredients and very little prep time so you can whip these up last minute for a fancy treat!  They are a family fav in this house.

Premade phyllo shells are one of my favorite short cut items – I always keep some in the freezer and use them for mini quiche, jam tarts, stuff them with goat cheese, pecans and nuts – they are SO versatile and make fancy looking appetizers and desserts so quick and easy to throw together.  You can find them in most grocery stores freezer section close to the frozen puff pastry!

These little pecan pie tarts are the perfect addition to a potluck table, a game day spread, a holiday cookie tray or even just for a movie night at home!  Serve them up as they are or with a dollop of frosting or cream on the top – they will be a crowd pleasing treat no matter what the occasion.

A couple of tips for this recipe:

• You can use white sugar instead of brown sugar if that is all you have on hand
• You can use dark or light corn syrup with no problem
• Chop the pecans before measuring them – there are less spaces in your measuring cup once they are chopped and you want a full cup of the chopped pecans so you have plenty for each cup

(This recipe makes about 30 mini pecan pie phyllo tart bites.)

 Ingredients:

• 2 boxes premade phyllo cups (found in the freezer section)
• 1/3 cup brown sugar
• 1/3 cup light or dark corn syrup
• 1-1/2 cups chopped pecans (chop before you measure)
• 1 egg, beaten
• 1 Tbsp melted butter
• 1/2 tsp vanilla
• pinch of salt

Instructions:

1. Preheat oven to 350.
2. Remove the phyllo cups from the plastic trays in the boxes and place them directly on a large baking pan lined with a silicone mat.
3. Mix together the sugar, corn syrup, pecans, egg, melted butter, vanilla and salt.
4. Spoon a small amount of the the pecan mixture in to each cup, making sure you get plenty of pecans in each one.
5. Bake at 350 degrees for 10-12 minutes or until just starting to bubble.
6. Remove from the oven, let them sit on the tray for just a couple of minutes then carefully transfer to a cooling rack.  (These babies will burn your mouth if you try to eat them right out of the oven.)