Flaky Fast Pecan Phyllo Tarts The Ultimate Maple Dessert Shortcut

Instructions:

1. Preheat the oven to 175°C (350°F). Lightly grease the 12 cups of the muffin tin.
2. Toast Pecans (Optional but Recommended): Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Chop coarsely once cool.
3. Prepare the Wet Base: In a medium bowl, whisk together the lightly beaten eggs, maple syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt until the sugars are mostly dissolved and the mixture is well combined.
4. Incorporate Pecans: Fold the chopped pecans into the wet filling mixture. Set aside.
5. Thaw and Trim: Unwrap the thawed phyllo dough and immediately cover the sheets with a lightly damp, clean tea towel to prevent drying. Trim the stack of phyllo sheets to fit the size of your muffin cups (e.g., cutting the sheets into quarters for standard cups).
6. Butter the Sheets: Place one phyllo sheet on a flat surface. Brush it lightly but thoroughly with melted butter. Layer a second sheet on top and brush with butter. Repeat for the third and fourth sheets, creating a stack of four buttered layers.
7. Cut and Place: Cut the buttered stack into four equal squares. Gently drape one stack of four buttered sheets into a muffin cup, allowing the edges to overhang slightly to form a rustic, open flower shape. Repeat for all 12 cups.
8. Fill the Tarts: Spoon the pecan filling evenly into the prepared phyllo cups, distributing the liquid and pecans equally. Do not overfill; leave about 5mm headspace.
9. Bake: Bake for 20–25 minutes. The phyllo edges should be deep golden brown and crisp, and the centre filling should be set (it should not jiggle).
10. Cool: Remove the tin from the oven and allow the tarts to cool in the pan for 10 minutes.
11. Serve: Carefully lift the tarts out and transfer them to a wire rack to cool completely, or serve slightly warm.