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    Home » Baking » Mini Pecan Pies ; In Phyllo Cups

    Mini Pecan Pies ; In Phyllo Cups

    Published: Nov 4, 2019 · Modified: Jan 25, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Easy mini pecan pies with a Mediterranean crunchy and buttery twist. Phyllo dough cups filled with a luscious pecan pie filling without corn syrup. A perfect bite-size treat for the holidays.

    First Published: November 2017 Last Updated: November 2019
    A closeup of mini pecan pie on a plate

    Mini pecan pies

    Mini pecan tarts because you can never go wrong with mini treats especially during holiday season. 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 New year festivities.
    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.

    A plate with mini pecan pies

    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. These phyllo cups were very interesting and adding honey to the mixture lends the filling a new lovely flavor.

    A closeup of mini pecan pies on a plate

    Can mini pecan pies be made ahead?

    Absolutely, you can. Just make everything and cover loosely then refrigerate. When you are ready to bake, take them out and proceed with the baking instructions.

    Can I freeze mini pecan pies?

    Another big yes. Phyllo sheets freezes very well. Finish the baking, let it cool completely then freeze in the pan or individually. When it is time to consume, thaw on countertop then pop in the oven to refresh for 5 minutes or less depending on your oven.

    How to make mini pecan pies

    Step by step images for making mini pecan pies
    1. 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.
    2. Bring the mixture to a boil. Continue boiling for 1 minutes then turn off the heat. The smell if this mixture is heavenly good.
    3. 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.
    4. 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.
    5. Continue layering phyllo sheets and brushing them until you are done with the 6 sheets.
    6. Cut into 12 equal squares.
    7. Snug tightly into a 12 cups muffin tin brushed with some butter or oil spray.
    8. By this time the brown sugar mixture would have cooled down and thickened. Add pecans, pieces or whole I love to do both, and mix everything well so the pecan pieces are well coated.
    9. Fill the phyllo cups 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.
    A closeup of mini pecan pie, cut on a plate

    The filling will look liquid-y but do not worry, it will set as it cools down.
    Now take out your stretchy pants because one piece is never enough :).

    Other phyllo desserts to enjoy

    • Baklava Rolls/Cigars.
    • Pumpkin Phyllo pie.
    • Frangipane tarts.
    • Traditional Baklava.

    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!
    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

     

    Mini pecan pies with phyllo

    If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

    A closeup of mini pecan pie on a plate

    Mini pecan pie with phyllo dough

    Phyllo cups stuffed with the most addicting no corn syrup, no eggs pecan filling for an ultimate bite size holiday treat.
    5 from 6 votes
    Print Pin Rate
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    Course: Dessert
    Cuisine: American, Mediterranean
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Total Time: 54 minutes
    Servings: 12 pieces
    Calories: 405.3kcal
    Author: Amira

    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 (13x17 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.

    Notes

    * Make sure to cover the sheets that you are not working with, with a slightly damp kitchen towel or plastic wrap.
    Please check the nutrition disclaimer policy.

    Nutrition

    Calories: 405.3kcal | Carbohydrates: 44.1g | Protein: 2.7g | Fat: 29.2g | Saturated Fat: 10.3g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 12.5g | Cholesterol: 39.7mg | Sodium: 56.6mg | Potassium: 166.4mg | Fiber: 2.2g | Sugar: 30.3g | Vitamin A: 555IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 1.3mg
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    Time to show you off!

    • A photos showing mini pecan pies made by a fan
    • A photos showing mini pecan pies made by a fan
    • A photos showing mini pecan pies made by a fan
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Karuna

      November 05, 2019 at 10:07 am

      Hi Amira

      Could you use a springroll pastry instead?

      Thanks
      Karuna

      Reply
      • Amira

        November 07, 2019 at 12:15 pm

        Karuna, in all honesty I have never tried them before in such a recipe. My guess is you can but it will be much thicker. Let me know how it turned out.

        Reply
    2. Amber

      September 15, 2019 at 8:12 pm

      5 stars
      These are sooo good! Didn’t use phyllo (oops), but still so delicious! Thank you for sharing.

      Reply
      • Amira

        September 16, 2019 at 9:28 am

        Amber, this is great. I am glad you liked it. Did you make a whole pie or tarts?

        Reply
        • Amber

          September 16, 2019 at 2:52 pm

          I did both!

          Reply
    3. Karen (Back Road Journal)

      October 30, 2018 at 8:19 am

      Phyllo cups and pecan pie filling, now you are talking. 😀

      Reply
      • Amira

        October 30, 2018 at 5:48 pm

        These are soooo goooood. You need to try them Karen. Thanks you for your comment.

        Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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