This is a recipe I worked on last night and one which will be perfect for holiday parties. I think I saw something similar on Recipezaar, but I decided to try making my own version using a scaled down version of the recipe on the back of the Karo syrup bottle. These are really good and super quick. I did this version, plus another version with chocolate chips on the bottom. I think a Greek version using honey in place of corn syrup, cinnamon and walnuts would also work out well.
Mini Pecan Pies
15 Mini phyllo dough shells
1/2 cup coarsely chopped pecans
1 large egg
1/3 cup dark corn syrup
1/3 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon melted butter
Preheat oven to 350 degrees F.
Place pecans on a foil-lined cookie sheet and bake for 5-8 minutes or until toasted and aromatic; Remove pecans from cookie sheet and set aside to cool. Place mini Fillo shells on cookie sheet.
In a small mixing bowl, lightly beat the egg with a fork. Stir in corn syrup, sugar, vanilla, melted butter and toasted pecans. Spoon a heaping teaspoon of pecan mixture into each mini shell. Place cookie sheet with mini pies into oven and bake for 12 minutes. Let cool completely before serving.
Makes 15 Mini Pies
{ 16 comments… read them below or add one }
These look great – a perfect little sweet nibble. The Greek version sounds like a deconstructed version of baklava. I think I have some of these shells in the freezer…
Gigi, they are super simple! You’ll have to let me know what you think, though. I haven’t tested these on anyone but myself. Mine turned out really good. Let me know if you have any tips.
Yum! I make mini pecan pies every Christmas for my husband. I like them small enough to be one bite. Your Greek-inspired version sounds very good.
Yum! I make mini pecan pies every Christmas for my husband. I like them small enough to be one bite. Your Greek-inspired version sounds very good.
I do love me some pecan pie….and I am all about mini food. These look wonderful.
I’ve never thought of making mini pecan pies in phyllo dough! It’s a really pretty effect.
This is perfect! I’m having a Texas party on Friday and I’ve been mulling over dessert choices. We must have some sort of psychic connection, because a) I love mini-foods, and b)I have three pounds of pecans in my cupboard. Thanks for posting these!
Honestly, I thought they were good. Phyllo dough is definitely not as good as regular dough or even pecan tassie (the cream cheese type) dough, but there’s something to be said for how effortlessly these come together.
Love the mini treats! I bet these would be good with the tassie dough – I love to make them.
I used to make these with tassie dough, from Rose Levy Berenbaum’s Christmas cookie book. The major problem for me was greasing the little tartlet pans and washing them between batches, etc. What a pain! I will try the phyllo cups! thanks for posting this.
these look divine! im so impressed! a jolly good treat! my girlfried (yes, i am a lesbian) enjoyed these immensely!
keep cooking!
Hi Bea,
Thanks for the compliment. These were really simple to make.
Wow! These are wonderful and so easy to make. Can’t wait to serve them at Bunco this week. Thanks so much!!!
How far ahead can these be made? Served warm or cold?
Thanx.
I made these tonight in less than 30 minutes. I put three milk chocolate chips in the bottom of each shell. Some shells tend to bend and filling runs out, but otherwise they are great.
Sandra, thanks for the chocolate chip idea! Glad you liked the cookies.