The last year I participated we had over 500 attendees so we needed recipes that were simple, good for you, could be prepared in quantity, and could be made ahead. The recipe we served at the party is a modified version of one we found in the November 2000 Cooking Light magazine.
Preheat oven to 350 degrees. Take fillo shells out of package and place on cookie sheet.
To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar, corn syrup, vanilla, salt and eggs. Spoon 2 teaspoons filling over pecans in each fillo shell.
Bake at 350 degrees for 20 minutes or until pastry is lightly brown and filling is puffy. Remove from cookie sheet and cool completely on wire rack. Once prepared these tarts can be stored in an airtight container for several days.
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