PECAN PHYLLO TARTS
2 eggs 1 cup maple syrup 2 tablespoons butter, melted 1 teaspoon vanilla 2 cups pecans, chopped 20 sheets Athens® Fillo Dough (9”x14”), thawed 1/4 cup butter, melted
In medium bowl, combine eggs, maple syrup, butter and vanilla, mixing well. Stir in pecans.
In a small saucepan, melt butter over medium heat. Lightly butter a muffin pan with 4” cups. Layer 5 fillo sheets, brushing each with melted butter. Cut two 5-inch circles from fillo stack. Place the circle into the buttered muffin cup. Carefully push fillo into cup, pressing firmly against bottom and sides. Repeat process 3 more times to make 8 tarts.
Place approximately 1/2 cup pecan mixture into unbaked tart shells. Bake in preheated 350ºF oven 25 - 30 minutes or until golden brown. Let cool. Serve cool or chilled.