Phyllo Pecan tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 eggs, lightly beaten1-1/4c brown sugar, packed1-1/4c Light corn syrup2t vanilla2c chopped pecans20 sheets phyllo doughButtery Spray
Stir together 1st 4 ingredients until smooth. Stir in pecans.
Unroll phyllo dough and cover with damp towel. Taking on sheet at a time, spray with buttery spray, then fold into eighths before tucking into small muffin tins (not bite size, but the ones that were 'normal' size in the 60s!). Fill each with 2T of filling.
Alternately, spread out a sheet of phyllo and spray. Place 2T filling at one end and roll up enchilada style, folding in the ends, then rolling. Place seam down on baking dish. The filling does come through the thin pastry, but still tastes phenomenal!
Serving Size: Makes 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user FIT4MEIN2013.
Unroll phyllo dough and cover with damp towel. Taking on sheet at a time, spray with buttery spray, then fold into eighths before tucking into small muffin tins (not bite size, but the ones that were 'normal' size in the 60s!). Fill each with 2T of filling.
Alternately, spread out a sheet of phyllo and spray. Place 2T filling at one end and roll up enchilada style, folding in the ends, then rolling. Place seam down on baking dish. The filling does come through the thin pastry, but still tastes phenomenal!
Serving Size: Makes 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user FIT4MEIN2013.
Nutritional Info Amount Per Serving
- Calories: 282.0
- Total Fat: 12.7 g
- Cholesterol: 30.7 mg
- Sodium: 147.8 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.3 g
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