PECAN PHYLLO PIE
1/2 cup butter, melted
3/4 cups sugar
1 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon cider vinegar
2 cups pecans, chopped
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
2 tablespoons sugar
12 whole pecans
Powdered sugar to dust
Whipped cream for garnish
In large mixing bowl, combine butter, eggs, sugar, corn syrup, vanilla and vinegar, mixing well. Stir in pecans. Set aside.
To prepare fillo crust, use a 9" tart pan. Cut a 9" circle out of wax paper and use it as a pattern to cut through 17 sheets of fillo. Cut through all the layers of the 17 sheets of fillo. Overlap the sheets in the pan, buttering the sheets as you fit them into the pan. Pour filling over the sheets. Take the remaining 3 sheets of fillo, brush lightly with butter, and cut small triangles to use to decorate the top of the pie.
Bake in preheated 350ºF oven for 50 to 60 minutes until golden brown. After pie cools, garnish with powdered sugar and whipped cream.
Yield: 12 servings
|GENERAL FILLO DOUGH HANDLING DIRECTIONS|
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.