Ingredients:

  • 1 package (12 oz / 340 g) Phyllo Dough, thawed
  • 1/2 cup (115 g) Unsalted Butter, melted (for brushing)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup (100 g) Dark Brown Sugar, packed
  • 1/2 cup (120 ml) Light Corn Syrup (or Golden Syrup)
  • 2 tbsp (30 g) Unsalted Butter, melted (for filling)
  • 1 tsp (5 ml) Vanilla Extract
  • Pinch (1 g) Salt
  • 1 cup (115 g) Pecan Halves, roughly chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease the cups of a 24-cup mini muffin tin with butter or cooking spray.
  2. Prepare the Filling: In a medium bowl, whisk together the eggs, brown sugar, corn syrup, 2 tbsp melted butter, vanilla extract, and salt until smooth. Fold in the chopped pecan pieces.
  3. Prep the Phyllo: Carefully unroll the thawed phyllo dough. Lay the sheets flat on your work surface and cover the remaining sheets with a lightly damp tea towel to prevent drying. Using a sharp knife or pizza cutter, cut the stack of phyllo sheets into 3-inch (7.5 cm) squares.
  4. Create the Cups: Take one 3-inch phyllo square and lightly brush with the 1/2 cup melted butter. Layer four more squares on top, brushing each subsequent layer with butter and placing them at slight angles to form a star shape (5 layers total). Gently press the layered stack into a prepared mini muffin cup, allowing the edges to overhang.
  5. Fill the Tarts: Spoon 1 to 1 1/2 teaspoons of the pecan filling mixture into each phyllo cup, ensuring a few pecan pieces are visible on top.
  6. Bake for 18 to 20 minutes, or until the phyllo edges are a deep golden brown and the filling is set (it should have only a slight jiggle in the center). Allow the tarts to cool in the tin for 5 minutes before carefully removing them to cool completely on a wire rack.