Phyllo pastry cups filled with traditional pecan pie. Take pecan baklava to the next level with a step by step on how to make phyllo cups.
Check out this amazing traditional Baklava recipe.
Check out this take on the traditional pecan pie. Go crazy with the crust using phyllo sheets and learn how to make phyllo cups. I just have to warn you these are seriously highly addicting pecan pie baklava cups.
Blame growing up in the phyllo belt that I am addicted to transforming almost every recipe to fit within phyllo.
These pecan pie filling with no corn syrup, no eggs is a serious thing people.
I love pecan filling to the moon and back, but really after tasting this no egg one, there is no going back to the old one. Try even going the extra mile and make a chocolate pecan pie without corn syrup using the same recipe… delicious.
It is hard to believe that the year is about to end!! It is the season of Thanksgiving and soon enough we will be hit by Christmas.
I love this holiday season so much. Although we do not celebrate and we do not do Christmas tree or wait for Santa, but it is always nice to see faces brightened with smiles everywhere you go.
This year, I’ve struggled as a parent more than I ever have. My Ideas and theories of how I thought I should parent have been blown to bits by some unexpected situations. I think that I’m learning to parent all over again in a brand-new way. I’m learning to step back and stop trying to tightly control my kids’ lives.
To stop being frustrated when they are not behaving the way I want them to, when they do not fit into the little mold I created for them. To try as hard as I can to embrace the way they were created.
To step a bit into their world and explore it. What they are interested in, what they like, what they love to do instead of stuffing them with the things that I would like them to do.
It is not easy at all, seeing them slipping through my fingers and shaping their own lives away from what I’ve imagined for them. I am trying hard, but I think I’ve gotten closer to each one of them and I’m getting to know each one of them in a brand new way.
And I’m grateful.Grateful for the beautiful, humbling privilege of getting to be their mom. Grateful for a second chance to a healthier parenting.
Nowww to celebrate the shift in mindset, how about a shift in pecan pie as well. This phyllo cups were very interesting and adding honey to the mixture lends the filling a new lovely flavor.
We’ll need to make the filling and let it cool down while we prepare the phyllo cups. In a saucepan add brown sugar, honey and bring to a boil. Continue boiling for 1 minutes then turn off the heat. The smell if this mixture is heavenly good.
Throw in cold butter, cinnamon and heavy cream. Adding these ingredients cold to the hot mixture speeds up the cooling process dramatically. Now let the mixture cool down.
While the mixture is cooling we will make the phyllo cups. Melt the butter and lay the first phyllo sheet on a cutting board then brush generously with butter. Continue layering phyllo sheets and brushing them until you are done with the 6 sheets. Cut into 12 equal squares.
By this time the brown sugar mixture would have cooled down and thickened as seen above. Add pecans, pieces or whole, and mix everything well so the pecan pieces are well coated.
Snug tightly into a 12 cups muffin tin, sill with pecan filling and bake in a preheated oven until the mixture is bubbly. Don’t over bake, we just need the mixture to bubble.
The filling will look liquid-y but do not worry, it will set up upon cooling down.
Now take out your stretchy pants because one piece is never enough :).
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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Phyllo Cups With Pecan Pie
Ingredients
For the filling
- 1 cup light brown sugar packed.
- 1/2 cup butter cold.
- 1/2 cup honey.
- 2 Tablespoons heavy cream.
- 1 teaspoon cinnamon optional.
- 2 cups pecan chopped.
For the phyllo cups:
- 6 13×17 inch Sheets of phyllo
- 6 Tablespoons of melted unsalted butter.
Instructions
Make the filling:
- In a small saucepan over medium heat, bring honey and brown sugar to a boil. Continue boiling for 1 minute exactly then turn heat off.
- Throw in cold butter, cinnamon if using and the heavy cream. Stir until butter has melted then Set aside for about 15 minutes, try to stir it every now and then.
Make the phyllo cups:
- On a large cutting board, place first sheet of phyllo and brush generously with melted butter. Pay close attention to the edges.*
- Arrange the second sheet on top of the first one and brush with butter. Repeat this step until you are done with the 6 sheets.
- With a sharp knife, cut the phyllo into 12 pieces.
- Snug tightly into a lightly greased 12 cupcake baking sheet, pressing gently into the bottom and up the sides of each one.
Assemble and bake:
- Heat your oven to 350F.
- When the sugar mixture has cooled, it will have a caramel consistency, add in chopped pecan and str well to combine.
- Scoop up about 2 Tablespoons in each phyllo cup.
- Bake for approximately 15-20 minutes or until top mixture is just bubbling.
- Take off the oven, the mixture will be still runny but it will set as it cools down.
These are sooo good! Didn’t use phyllo (oops), but still so delicious! Thank you for sharing.
Amber, this is great. I am glad you liked it. Did you make a whole pie or tarts?
I did both!
Phyllo cups and pecan pie filling, now you are talking. 😀
These are soooo goooood. You need to try them Karen. Thanks you for your comment.