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Hey there, dessert lovers!
Are you in the mood for something sweet and a little fancy? I’ve got just the treat for you!
Today, I’m sharing my easy recipe for pecan pie phyllo cups.
They’re crispy, nutty, and oh-so-delicious! Plus, they’re perfect for parties or just a cozy night in.
Trust me, these little bites will steal the show! Let’s dive in!
Possible Ingredient Alternatives
Light brown sugar can be replaced with coconut sugar for a lower glycemic index option. Use the same amount, but expect a slightly different flavor profile with caramel-like notes. Honey can be substituted with maple syrup or agave nectar for varied sweetness. Use a 1:1 ratio, adjusting to taste. For a dairy-free version, replace whipping cream with full-fat coconut milk. This substitution maintains richness while accommodating lactose intolerance or vegan diets. For the phyllo dough, rice paper or spring roll wrappers can be used as gluten-free alternatives. These will provide a similar crisp texture, though they may require adjusted baking times. When using these substitutions, monitor the baking process closely to ensure desired results.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 25-30 g
- Fat: 180-200 g
- Carbohydrates: 350-400 g
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup cold butter
- 1/2 cup honey
- 2 tablespoons whipping cream
- 1 teaspoon cinnamon (optional)
- 2 cups chopped pecans
- 6 sheets of phyllo dough (each 13×17 inches)
- 6 tablespoons unsalted butter, melted
Step 1: Prepare the Caramel Mixture
In a small saucepan over medium heat, combine honey and brown sugar.
Bring the mixture to a boil and let it boil exactly for 1 minute before turning off the heat.
Add in cold butter, cinnamon (if you’re using it), and heavy cream, stirring until the butter has fully melted.
Set the caramel mixture aside for about 15 minutes, stirring occasionally to ensure it cools evenly and begins to thicken slightly.
Step 2: Prepare the Phyllo Dough Cups
On a large cutting board, lay out the first sheet of phyllo dough.
Generously brush it with melted butter, making sure to cover the edges completely.
Place the second sheet of phyllo on top of the first and brush it with butter as well.
Continue layering each sheet with butter until you’ve used all 6 sheets.
Step 3: Cut and Shape the Phyllo Cups
Using a sharp knife, carefully cut the stacked phyllo sheets into 12 equal pieces.
Gently press each piece into a lightly greased cupcake baking sheet, ensuring that the phyllo is snug in the bottom and climbs up the sides of each cup.
Step 4: Prepare the Pecan Filling
Preheat your oven to 350°F (175°C).
Once the sugar mixture has cooled and thickened to a caramel-like consistency, add in the chopped pecans and stir well to combine the mixture thoroughly.
Step 5: Fill and Bake the Phyllo Cups
Scoop about 2 tablespoons of the pecan caramel mixture into each phyllo cup.
Bake in the preheated oven for approximately 15-20 minutes or until the top mixture is just bubbling.
Keep an eye on them to prevent burning.
Step 6: Cool and Serve
Remove the phyllo cups from the oven.
The caramel mixture will still be runny immediately after baking, but it will set as it cools.
Allow them to cool before serving so the filling can fully solidify.
Enjoy your delicious pecan phyllo cups!
