Ingredients:

  • 12 pre-formed mini phyllo tartlet cups (store-bought), about 120–140 g total (option A)
  • 3 sheets phyllo pastry, thawed (17.3 x 11.8 in / 44 x 30 cm) — or about 6–8 strips per shell (option B)
  • 3 tbsp unsalted butter, melted (45 g) — for layering phyllo shells (option B)
  • 1 cup pecan halves (120 g), roughly chopped (reserve a few halves for garnish)
  • 1/3 cup packed light brown sugar (70 g)
  • 2 tbsp maple syrup or honey (30 ml)
  • 2 tbsp unsalted butter, melted (28 g)
  • 1 large egg, lightly beaten (50 g)
  • 2 tbsp heavy cream or half-and-half (30 ml)
  • 1/2 tsp vanilla extract (2.5 ml)
  • Pinch fine sea salt (about 1/8 tsp)
  • 1 tbsp honey or warm maple syrup (15 ml), optional glaze
  • Pinch flaky sea salt for finishing (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). If using phyllo sheets, melt the butter and keep sheets thawed covered with a towel.
  2. Prepare shells: Option A — place pre-formed phyllo cups on a baking sheet or in the mini muffin tin. Option B — lightly brush melted butter over phyllo sheets, cut into strips or circles, and gently layer 3–4 buttered phyllo layers into each muffin cup to form shells.
  3. Make the filling: In a bowl combine chopped pecans, light brown sugar, melted butter, maple syrup or honey, beaten egg, cream, vanilla, and a pinch of sea salt; mix until glossy and pourable but slightly thick.
  4. Fill shells: Spoon about 1 to 1½ teaspoons (10–15 g) filling into each shell, avoiding overfilling. Top each with a reserved half pecan if desired.
  5. Bake at 350°F (175°C) for 10–14 minutes until filling is set (slightly jiggles but is not liquid) and phyllo edges are golden.
  6. Finish & serve: Remove from oven and immediately brush tops with honey or warm maple if using; sprinkle flaky salt. Let cool in tin for 5 minutes, then transfer to a rack. Serve warm or at room temperature.