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Andouille Sausage & Pecan Mini Phyllo Tarts

Total Time: 35 MIN Makes: 15 Appetizers
Prep Time: 15 MIN Cook Time: 20 MIN
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Description

Best Appetizer Winner: Richard Boulanger, Williston, VT


Ingredients
  • 3 slices diced bacon
  • 1/4 cup small diced Andouille sausage
  • 2 tablespoons minced onion
  • 1 package (15 count) Athens® Mini Phyllo Shells
  • 2 ounces softened cream cheese
  • 1 tablespoon softened butter
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon fresh chopped thyme leaves
  • 3 tablespoons finely chopped pecans
  • 2 1/2 tablespoons grated hot pepper cheese
  • 2 1/2 tablespoons finely chopped pecans

Directions
  • In a medium skillet, sauté bacon and Andouille sausage over medium high heat, stirring frequently until crisp. With slotted spoon, transfer to a paper towel and drain. Add onions to skillet and sauté until just tender, drain.
  • In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon of mixture into each Phyllo Shell.
  • In a small bowl, combine cream cheese, butter, brown sugar and thyme, mixing well. Stir in 3 tablespoons pecans, and place 1 heaping tablespoon cream cheese mixture over sausage filling.
  • Top each with 1/2 teaspoon grated hot pepper cheese and 1/2 teaspoon of remaining chopped pecans.
  • Bake in preheated 350°F oven for 5-7 minutes. Serve immediately.