Phyllo cups stuffed with the most addicting no corn syrup, no eggs pecan filling.
Servings: 12 people
Calories: 405.3 kcal
For the filling
light brown sugar
For the phyllo cups:
13x17 inch Sheets of phyllo
of melted unsalted butter.
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.
* Make sure to cover the sheets that you are not working with, with a slightly damp kitchen towel or plastic wrap.
Phyllo Cups With Pecan Pie
Amount Per Serving
Calories from Fat 263
% Daily Value*
Total Fat 29.2g
Saturated Fat 10.3g
Polyunsaturated Fat 4.9g
Monounsaturated Fat 12.5g
Total Carbohydrates 44.1g
Dietary Fiber 2.2g
* Percent Daily Values are based on a 2000 calorie diet.