Thanksgiving is probably my favorite holiday (although Christmas is right up there with it!). I love the traditions, the family and friends, and the delicious food. This year I wanted to contribute something unique to the meal. Usually we have the standard apple pie...pumpkin pie...etc, but this year I decided to throw a twist in the tradition with these mini pecan pie bites. My husband loves pecan pie and I've been wanting to experiment with phyllo dough for a long time - so these were the perfect compromise. Now that I have worked with and tasted phyllo dough - I can see a long list of recipes and endless possibilities for its uses in the future! I'm excited to make new traditions every year...and these may just be added to the list! They were delicious! :)
Mini Pecan Pie Bites
3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 tablespoons melted butter (plus ½ stick for phyllo sheets)
1 teaspoon vanilla extract
1/8 teaspoon salt
20-25 frozen phyllo pastry sheets
1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
2. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
3. Melt ½ stick butter (or more if needed) and lightly grease 5 layers of phyllo sheets. Cut in half lengthwise, then in quarters. Place phyllo sheet squares inside greased muffin tin. (I like the look of the unique, imperfect shapes)
3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell
4. Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.
Source: adapted from Southern Living