Mini Pecan Pies
These Mini Pecan Pies are made with premade puff pastry shells and a maple pecan pie filling cooked on the stove top. It is super easy to throw together at the last minute when you need a Thanksgiving dessert quick!
Servings: 6 pastries
Equipment
Ingredients
Pie crust:
- 6 puff pastry shells 1 package
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
Pecan pie filling:
- 1 large egg use for egg wash first
- 1 tablespoon milk or water
- ¼ cup light brown sugar 50 g, packed
- ⅓ cup maple syrup 100 g
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 2 tablespoon unsalted butter melted, 1 oz, 28 g
- 1 teaspoon flour
- 1 scant cup pecans 93 g, roasted and chopped
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 425°F.
- Beat 1 large egg with 1 tablespoon of milk (or water) to make egg wash.
- Mix ¼ teaspoon of cinnamon with 1 tablespoon of granulated sugar to make cinnamon sugar topping for the pastry shells.
- Arrange frozen puff pastry shells on a lined baking sheet, make sure the tops are up. Brush with egg wash and sprinkle generously with cinnamon sugar. Bake for 16 - 18 minutes until puffed and golden brown. Remove from the oven and set aside to cool.
- Add the remaining egg wash to a small saucepan along with brown sugar, maple syrup, salt, cinnamon, melted butter and flour. Cook over medium heat until the mixture starts to boil, stirring occasionally with a spatula. Stir in the chopped pecans and continue cooking for another 2-3 minutes until the filling thickens. Turn off the heat, and stir in the vanilla extract.
- At this point, the puff pastry shells should be cool enough to handle. Use a small paring knife to cut around the perforations for the “tops”, then push it down to make a cavity for the filling.
- Divide pecan pie fillings among 6 shells and serve with whipped cream or ice cream if desired.
Notes
- Watch the puff pastry so they don’t get too brown. You can tent them with a piece of foil toward the end if they start to brown too quickly.
- I recommend roasting the pecans first to bring out their natural sweetness and nutty flavor. You can roast them in the oven or simply toast them on the stove top in a skillet for 3-5 minutes until brown and fragrant.
- Total cook time for the filling is about 10-15 minutes.
- Add the vanilla extract at the end so it doesn’t boil off during the cooking process.
- You can easily double this recipe to make a dozen pastries.
Nutrition
Serving: 108g | Calories: 504kcal
