Tuesday, December 6, 2011

Crunchy Pecan Pie Bites

Here you go...the recipe from my demonstration on the Kansas CW this morning.  It is super easy and of course, super delicious!


 1 cup chopped pecans
1/4 cup sugar
1/4 cup corn syrup
 1 egg, lightly beaten
 2 tsp. melted butter or margarine
 1/4 tsp. vanilla
 dash of salt
2 packages frozen mini-phyllo pastry shells

  1. Preheat oven to 350.  Bake pecans in a single layer in a shallow baking pan 8 - 10 minutes until toasted. 
  2. Stir together sugar and corn syrup in a small bowl  Stir in pecans, egg, butter, vanilla and salt. 
  3. Spoon heaping teaspoonful pecan mixture into ech pastry shell, and place on cookie sheet. 
  4. Bake at 350 for 20 - 22 minutes or until set.  Remove to wire racks, and let cool completely.  Store in an airtight container for up to 3 days. 

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