Thursday, November 22, 2012

Life is uncertain...

Make dessert first.

The pumpkin pie recipe is the one on the back of the Libby's pumpkin can. The other things next to it are mini pecan tarts in phyllo dough. It's a riff on this recipe for pecan pie bites from Southern Living. I made these because I like pecan pie but don't want to have a whole pie to eat all weekend.

1 cup chopped pecans
1 egg
1/4 cup corn syrup
1/4 cup sugar
1/2 tsp. vanilla
2 tsp. melted butter
6 phyllo sheets
2 tbsp. melted butter

Beat the egg, mix in sugar, corn syrup, vanilla, 2 tsp. melted butter, and pecans. Layer the phyllo dough, brush each sheet with melted butter. Cut the stacked phyllo into 12 pieces and put 8 of the stacks into a standard muffin tin (The filling as I made it only makes enough for 8 tarts - I thought it would make 12 so that's how I cut the phyllo dough. Those squares are the right size to fit into the muffin cups.) Fill the cups with the filling, and bake at 350 for 20 minutes.

I said the recipe makes 8, so why are there only 7 on the plate? Well, this is the first time I've tried to make these, so I had to test one just to make sure they came out well.

They're delicious.

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