SaveIngredients
Method
Heat the oven to 350°F and set the 30 phyllo shells on a rimmed baking sheet. Prep the filling while the oven heats.
Whisk the egg, brown sugar, corn syrup, melted butter, vanilla and salt in a bowl until smooth and glossy.
Stir in the chopped pecans, then spoon a heaped teaspoon of filling into each shell, filling them almost to the top.
Bake until the filling has puffed slightly, looks set in the center and the shell edges are golden.
Let cool on the sheet for a couple of minutes so the hot filling firms up before serving.
Tips
- Don't overfill the shells: the filling puffs as it bakes and will run over the sides if they're brimming.
- Keep leftovers in an airtight container at room temperature for up to 3 days; the shells stay crisp.
- Swap a tablespoon of the corn syrup for bourbon for a grown-up version.
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