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.

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.

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.

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

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.

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!
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Mini pecan pies with phyllo

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Mini pecan pie with phyllo dough

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

Phyllo cups stuffed with the most addicting no corn syrup, no eggs pecan filling for an ultimate bite size holiday treat.

Print Recipe

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.

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

Time to show you off!