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Mini Pecan Pies

Name: Mini Pecan Pies
Prep time: 600 s
Cook time: 2340 s
Total time: 2940 s
Yield: 10
Ingredients: 3 cups Nuts pecans; 3/4 cup Sugars granulated; 3/4 cup Syrups corn dark; 3 Units Egg whole raw fresh; 50 grams NESTLE UNSALTED BUTTER; 1 teaspoon Vanilla extract; 1/8 teaspoon Salt table; 8 ounces Puff pastry frozen ready-to-bake; 30 grams Currants zante dried

49'

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Not included in this recipe

Peanuts

Fish

Crustaceans

Peanuts-Free

Fish-free

Crustaceans-Free

Ingredients

Servings

- 10 Portions +

Nuts, pecans

3 cups Nuts, pecans

Sugars, granulated

3/4 cup Sugars, granulated

Syrups, corn, dark

3/4 cup Syrups, corn, dark

Egg, whole, raw, fresh

3 Units Egg, whole, raw, fresh

NESTLE UNSALTED BUTTER

50 grams NESTLE UNSALTED BUTTER

Vanilla extract

1 teaspoon Vanilla extract

Salt, table

1/8 teaspoon Salt, table

Puff pastry, frozen, ready-to-bake

8 ounces Puff pastry, frozen, ready-to-bake

Currants, zante, dried

30 grams Currants, zante, dried

Mini Pecan Pies

Nutri value

Go to instructions

Instructions

4 Steps

49'

Total

10'

Preparation

39'

Cooking

Waiting

Step by step

1 of 4

Toast Pecans

Preheat oven to 350ºF. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

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2 of 4

Mix Ingredients

Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

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3 of 4

Fill Tart Shells

Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.

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4 of 4

30'

Bake and Cool

Bake at 350ºF for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.

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