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Ingredients
- 15 Mini phyllo dough shells
- 1/2 cup coarsely chopped pecans
- 1 large egg
- 1/3 cup dark corn syrup
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter
Details
Preparation
Step 1
Place pecans on a foil-lined cookie sheet and bake for 5-8 minutes or until toasted and aromatic; Remove pecans from cookie sheet and set aside to cool. Place mini Fillo shells on cookie sheet.
In a small mixing bowl, lightly beat the egg with a fork. Stir in corn syrup, sugar, vanilla, melted butter and toasted pecans. Spoon a heaping teaspoon of pecan mixture into each mini shell. Place cookie sheet with mini pies into oven and bake for 12 minutes. Let cool completely before serving.
Makes 15 Mini Pies
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