Description
Maple syrup is nature’s best sweetener. Pair this with fall’s favorite nut, the pecan, and you can almost picture yourself enjoying this dessert amongst the evergreen forests of Vermont.
Ingredients
- 2 eggs†
- 1 cup maple syrup†
- 2 tablespoons butter, melted†
- 1 teaspoon vanilla†
- 2 cups pecans, chopped†
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed†
- 1/4 cup butter, melted
Directions
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 Phyllo sheets, brushing each with melted butter. Cut two 5-inch circles from Phyllo stack. Place the circle into the buttered muffin cup. Carefully push Phyllo 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 3501/4F oven 25 – 30 minutes or until golden brown. Let cool. Serve cool or chilled.
