These easy, bite sized pecan phyllo tarts are the perfect lighter alternative for pecan pie this holiday season! Just 7 ingredients for a delicious treat.
Mini Pecan Phyllo Tarts
A slice of traditional pecan pie can set you back about 480 calories! These mini Mini Pecan Phyllo Tarts, are only 68 calories each, the perfect bite sized treat. I’ve lightened up so many Thanksgiving favorites, from cranberry sauce, stuffing, pumpkin pie and lots of Thanksgiving leftover ideas.
Pecan pie has been requested quite a bit, so when I stumbled on these mini pecan tarts, I thought I would try them with some minor tweaks. I’ve been making them year after year because they’re not just easy, they are so good! If you’re in charge of dessert this Thanksgiving, give these a try, you can double the recipe to make 30. A great addition to your holiday dessert table.
Why these Mini Pecan Phyllo Tart Recipe Works
- Lighter – Less calories than a traditional slice of pecan pie. These mini tarts, are only 68 calories each!
- Quick! – If you need a last minute Thanksgiving or Christmas dessert, this only takes 15 minutes to make!
- Easy – There’s no mixer or baking experience needed to make these mini tarts, just mix all the ingredients together in a bowl and bake in the oven. They are so stinking easy, even a beginner baker can make them!
- 7 Ingredients – just a few ingredients makes these simple, inexpensive and great for anyone who doesn’t like a long list of ingredients.
More Phyllo Tart Recipes
- Baked Brie Phyllo Tarts
- Mini Greek Spinach Pies
- Crab and Avocado Phyllo Tarts
- Asparagus and Feta Tartlet
Mini Pecan Phyllo Tarts
Ingredients
- 1 tbsp butter, melted
- 1 large egg
- 4 tsp brown sugar
- 2 tbsp honey
- 1/4 tsp vanilla
- 1/2 cup pecans chopped
- 15 Mini Phyllo Shells, Athens
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans.
- Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
- Bake for 10-15 minutes. Let them cool before serving.
These were perfect and display beautifully!
Great and simple recipe
I substituted corn syrup instead of honey because my husband doesn’t like honey. Who doesn’t like honey? Anyway, they taste like the pecan pies I had as a child. Easy and yummy.
Sadly, there wasn’t enough filling to fill all 15 of the Phyllo cups. I had two cups left over.
Were they good? Could you have possibly filled them to ful
We love these and make them every year for Thanksgiving! I am not sure if I have commented on them before. I actually put the chopped pecans straight into the tart shells and spoon in the liquid mixture with a teaspoon. Â I find it is easier to get a good ratio of liquid to pecans.Â
I’ve seen the question a few times but no one has answered….if making a day ahead of time, do they need to be refrigerated? And do they hold up or get soggy? I’ve seen conflicting opinions about keeping pecan pies out overnight.
These were delicious! I crisped the shells per the instructions on the box. Then, filled and baked per recipe instructions. Everyone loved them! Better than pecan pie in my opinion.Â
Just made these and I should have read the comments first. A few of mine collapsed. Wonder if it’s because I didn’t crisp the shells first?  Never used phyllo shells before, but this is a delicious recipe! Used a few more pecans as well to fill up all 15 shells.  Still had to give it 5 stars for the taste alone!
Has anyone made the filling the day before?
Wondering the same thing.
Do you slightly bake the phyllo shells before you put the mixture in it? They look that way but it doesn’t say in the instructions.