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PECAN PIE PHYLLO BITES Courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano Albuquerque, NM Ingredients
12 oz. Butter
3 oz. Bourbon
24 oz. Sugar
24 oz. Light corn syrup
9 Eggs
6 oz. Pecans, chopped
45 Pecan halves
45 Athens Mini Fillo Shells In a medium saucepot, combine butter and bourbon. Melt butter over low heat, but do not brown it. Add sugar and corn syrup. Continue to cook over low heat until sugar is completely dissolved. In a medium bowl, whisk eggs, and then temper the sugar mix into the eggs. Fold in the chopped pecans.
Fill each shell with about one ounce of filling. Garnish each shell with a pecan half and bake in preheated 350ºF oven for 15-20 minutes until phyllo is golden brown and the centers are set. Serve cool or at room temperature.
Yield: 15 servings (3 pieces per portion)
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Butter |
12 oz |
$0.17 |
$2.04 |
| Biurbon |
3 oz. |
$0.45 |
$1.35 |
| Sugar |
24 oz. |
$0.09 |
$2.16 |
| Light Corn Syrup |
24 oz. |
$015 |
$3.60 |
| Eggs |
9 each |
$0.04 |
$0.36 |
| Chopped pecans |
6 oz. |
$0.37 |
$2.22 |
| Pecan halves |
45 each (4 oz.) |
$0.37 |
$1.48 |
| Athens Mini Fillo Shells |
45 each |
$0.14 |
$6.30 |
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$19.51 |
Cost per portion: $1.29
Retail price per portion: $6.00
Food cost: 21%
Profit percentage: 79%
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