15Minute Pecan Phyllo Tartlets
Quick Hook
Ever needed a last minute crowd pleaser? 15 Minute Pecan Phyllo Tarts are my go-to. They pack toasted nut richness and sticky caramel notes in a crisp, paper thin shell.
I first made these for a surprise book club. Everyone asked for the recipe. Honestly, I felt like a kitchen wizard.
Brief Overview
This idea borrows from Southern pecan pie tradition. Pecans are native to North America and rich in heart healthy fats and vitamin E.
Difficulty is easy. Prep is about 15 minutes active with pre-formed cups. Bake at 350° F ( 175° C) for 10– 14 minutes .
Makes 12 tartlets. Plan two per person for dessert or one per guest at cocktail hour. These work as Mini Pecan Phyllo Tarts or fancy petit fours.
Main Benefits
Top health perk: pecans give healthy fats and a little protein. That makes these more satisfying than plain cookies.
Perfect for tea, holiday trays, or last minute parties. They pair with strong coffee or a small scoop of vanilla ice cream.
What makes this special is speed and texture. Using phyllo yields a flaky shell. The filling tastes like a tiny pecan pie.
Try the Mini Pecan Pie Tarts or 15-minute pecan tartlets spin offs.
I’ll be frank phyllo can dry out. Keep sheets covered. I learned that the hard way. Also, don’t overfill; the goo puffs a bit while baking.
Fun stat: a little jar of pecans goes a long way. One cup makes a dozen tartlets. That feels like magic.
If you love variations, try Maple pecan mini tarts or press a drop of chocolate under the filling for a Phyllo Dough Pecan Pie twist.
For the fastest route, use pre-formed mini phyllo cups or follow the layered sheet trick for homemade shells.
Ready to make them? Next up are the ingredients and exact steps. Now, onto the ingredients.
Ingredients & Equipment
I call these 15 Minute Pecan Phyllo Tarts my emergency party trick. They vanish fast. Pecan pie flavors in tiny, flaky bites.
Main Ingredients
Shell option A pre-formed cups:
- 12 pre-formed mini phyllo cups (120 140 g)
Shell option B from sheets:
- 3 phyllo sheets (44 x 30 cm) , thawed
- 3 tbsp (45 g) unsalted butter , melted
Pecan filling:
- 1 cup (120 g) pecan halves , roughly chopped
- 1/3 cup (70 g) packed light brown sugar
- 2 tbsp (30 ml) maple syrup or honey
- 2 tbsp (28 g) unsalted butter , melted
- 1 large egg (50 g) , beaten
- 2 tbsp (30 ml) heavy cream or half and-half
- 1/2 tsp (2.5 ml) vanilla extract
- Pinch fine sea salt (about 1/8 tsp )
Quality tips: Use fresh pecans. They smell toasty and sweet. Buy phyllo the same day you bake. Use real butter. It makes a big difference.
I once forgot to thaw phyllo. Disaster. Learn from me. Keep it covered.
Seasoning Notes
Essential spices: pinch cinnamon and a whisper of nutmeg. These lift the filling without stealing the show. Flavor enhancers: a splash of pure maple syrup or a teaspoon of bourbon.
Tiny orange zest brightens the mix. Aromatics: vanilla is non-negotiable. It rounds the caramel notes. Quick swaps: no heavy cream? Use whole milk.
No egg? Try aquafaba for vegan binding. These tweaks work well for Mini Pecan Pie Tarts and Maple pecan mini tarts .
Equipment Needed
Essential tools only: mini muffin tin (12-cup). Pastry brush. Small bowl and whisk. Oven and cooling rack. Common alternatives: use a muffin tin if you lack a tart pan.
A spoon replaces a pastry brush if necessary. Food processor chops nuts fast. A microwave melts butter quickly.
A little story: I toasted pecans for 4 minutes once. The kitchen smelled like a bakery. True confession I ate more than I put in the tarts.
These make the best Easy Mini Pecan Tarts and are perfect as Quick pecan phyllo cups for last minute guests.
Cooking Method quick intro
I love how fast these come together. Honestly, 15 Minute Pecan Phyllo Tarts feel like kitchen magic. Bite sized desserts vanish at parties. "Bite sized desserts always disappear first." True every time.
Prep Steps
- Essential mise en place: measure nuts, whisk egg, melt butter.
- Keep phyllo covered with a damp towel. Dry phyllo tears easily.
- If using pre-formed cups, have 12 ready on a sheet.
- Time saving tip: chop pecans in a food processor. Fast and even.
- Safety reminder: handle hot tins with care. Use oven mitts.
- Safety note: let filling cool slightly before tasting.
step-by-step Process
- Preheat oven to 350° F ( 175° C) . Put rack in center.
- Arrange pre-formed phyllo cups or build shells from sheets. Press gently.
- Mix pecans, brown sugar, maple, butter, egg, cream, vanilla, salt. Stir until glossy.
- Spoon 1 1½ teaspoons filling into each shell. Garnish with a pecan half.
- Bake at 350° F ( 175° C) for 10– 14 minutes . Watch the edges.
- Remove and brush with warm maple or honey. Cool 5 minutes in tin.
Visual cues: filling should be slightly set. Center will jiggle a little. Phyllo edges must be golden. If center is liquid, bake 2– 3 minutes more.
Pro Tips
- Technique 1: toast pecans 3– 5 minutes first. Nuts taste deeper.
- Technique 2: if layering phyllo, brush every other layer. Keeps shells crisp.
- Shortcut: use pre-formed cups for truly quick results.
- Common mistake: overfilling. Tarts overflow and soggy shells follow.
- make-ahead: fill cups, cover tightly, chill up to 24 hours . Bake when needed.
I once burned a tray by not rotating it. Lesson learned. These Mini Pecan Phyllo Tarts and Mini Pecan Pie Tarts are forgiving.
Try maple swap for Maple pecan mini tarts . Serve warm. Watch them disappear.
Recipe Notes for 15 Minute Pecan Phyllo Tarts
I’m obsessed with these. The first time I made the 15 Minute Pecan Phyllo Tarts I called my neighbor. She showed up with tea.
True story. As my grandma used to say, ‘small treats make big smiles.’
Serving Suggestions
Serve warm. Top with vanilla ice cream or whipped cream. For a fancy platter, add fresh berries and a spoon of salted caramel.
These work as Mini Pecan Phyllo Tarts for a tea party. They read like Mini Pecan Pie Tarts on a dessert tray.
Pair with strong coffee, espresso, or tawny port. For brunch, a chai latte is perfect. If you want a cocktail pairing, try bourbon old fashioned.
The spices sing with the nuts.
Storage Tips
Refrigerate in an airtight container. They keep well for up to 3 days. To freeze, place on a baking sheet until firm.
Then stack with parchment. Freeze for up to 2 months. Reheat from frozen at 350° F ( 175° C) for 6 8 minutes .
For refrigerated tarts, reheat at 325° F ( 160° C) for 4 6 minutes , just until warm.
Variations
For a vegan twist, use melted coconut oil and aquafaba instead of egg. This makes an Easy Mini Pecan Tarts version.
Swap pecans for walnuts in autumn. Add 1 teaspoon bourbon for Bourbon Maple Pecan flavor. Try a chocolate bottom: press a small spoon of ganache before filling for Mini Pecan Tart Recipe with a twist.
In spring, use toasted almonds and a little orange zest for seasonal flair. Maple pecan mini tarts get extra charm with a drizzle of real maple.
Nutrition Basics
Each tartlet is about 190 calories . Expect roughly 15 g fat and 14 g carbs . They offer protein from nuts and healthy monounsaturated fats.
Pecans provide vitamin E, fiber, and antioxidants. Small treats can still be nutrient dense.
Conclusion These Quick pecan phyllo cups are forgiving. I mess up sometimes and they still taste brilliant. Try this Easy phyllo pecan tartlets recipe tonight.
You’ll be surprised how fast joy comes in a bite sized pecan tarts.
Frequently Asked Questions
What's the quickest way to make 15 Minute Pecan Phyllo Tarts pre-formed cups or layering phyllo sheets?
Pre-formed phyllo cups are the fastest and most foolproof option: pop them in a tray, fill, and bake, which cuts hands-on time to about 15 minutes. Layering your own phyllo sheets gives a flakier, homemade texture but adds a few extra minutes and care (keep unused sheets covered with a damp towel and brush butter sparingly between layers).
For last minute parties I always reach for pre-formed cups it feels a bit like cheating, but in the best way.
How do I stop the phyllo from drying out while I'm assembling the tartlets?
Keep any unused phyllo wrapped in plastic and covered with a slightly damp kitchen towel so the sheets stay pliable; work quickly in batches. Brush melted butter lightly between every other layer instead of every layer to avoid greasy shells, and assemble the shells near the oven so they go in as soon as they’re filled.
How should I store leftovers and what's the best way to re-crisp them?
Store cooled tartlets in an airtight container at room temperature for up to 24 hours or in the fridge for 3 4 days (phyllo can soften a bit in the fridge). To re-crisp, warm them on a baking sheet in a 325°F (160°C) oven for 5 8 minutes avoid the microwave, which will make the shells soggy.
Can I make variations like dairy-free, gluten-free, or add chocolate or bourbon?
Yes swap butter for melted coconut oil or a vegan buttery spread and use aquafaba instead of the egg for a vegan version, and choose gluten-free phyllo if available. For flavour twists try a splash of bourbon (or omit for kids), a teaspoon of espresso powder, or press a little chocolate ganache into the bottom of each shell before filling for a chocolate pecan riff.
Are 15 Minute Pecan Phyllo Tarts high in calories, and how can I make them lighter?
One tartlet is roughly ~190 kcal with about 15 g fat and ~10 g sugar, so they’re indulgent in small portions two per person is a reasonable serving. To lighten them, reduce the brown sugar by a tablespoon, use half and-half instead of heavy cream, or swap some pecans for toasted oats for more bulk and fibre while keeping the flavour.
15minute Pecan Phyllo Tartlets
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 190 kcal |
|---|---|
| Protein | 2 g |
| Fat | 15 g |
| Carbs | 14 g |
| Fiber | 1.2 g |
| Sugar | 10 g |
| Sodium | 120 mg |
