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PECAN PHYLLO TARTS  Ingredients
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.
Yield: 8 tarts
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.
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