Caramel Pecan Mini-Pies – a delicious recipe with dough, caramels, pecan pieces, corn syrup, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 300F.
2
Stack 6 sheets of phyllo dough on a work surface.
3
Using a 4-inch cookie cutter, cut 6 circles, each containing the 6 sheets of phyllo.
4
Spray a 6-cup muffin pan with nonstick spray.
5
Place 1 layered circle of phyllo into each cup.
6
Place 1 caramel and 1 1/2 tablespoons of pecans into each cup.
7
Heat the corn syrup, sugar, butter, vanilla extract, salt, and water in a small saucepan until the ingredients are combined.
8
Stir in the egg.
9
Divide the mixture among the 6 pastry cups.
10
Bake for 20 minutes, or until the pies turn a rich brown and are firm in the center.
11
Cool in the muffin pan for 15 minutes before removing and serving.
12
Oven
392
kcal
Calories
29
g
Fat
32
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 package Phyllo dough, defrosted if frozen, 6 store-bought caramels. wrappers removed, 1/2 cup pecan pieces, 1/4 cup dark corn syrup, and more.
Yes, Caramel Pecan Mini-Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
