Easy Mini Pecan Pie Phyllo Tart Bites
Mini Pecan Pie Phyllo Tarts start are premade phyllo shells stuffed with a quick and easy pecan pie filling for a sweet, sticky, nutty treat!
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
- Preheat oven to 350.
- 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.
- Mix together the sugar, corn syrup, pecans, egg, melted butter, vanilla and salt.
- Spoon a small amount of the the pecan mixture in to each cup, making sure you get plenty of pecans in each one.
- Bake at 350 degrees for 10-12 minutes or until just starting to bubble.
- 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.)
Notes
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