Description
Delicious mini phyllo cups filled with a nutty mixture and drizzled with caramel sauce.
Ingredients
Scale
- 12 mini phyllo shells
- 1/3 cup chopped pecans
- 1/3 cup chopped walnuts
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup caramel sauce
Instructions
- Finely chop the pecans and walnuts and combine in a bowl with brown sugar and cinnamon.
- Add melted butter and vanilla extract to the nut mixture and stir until fully combined.
- Preheat your oven to 350°F (175°C) and arrange mini phyllo shells on a baking sheet or in a mini muffin tin.
- Spoon the nut mixture into each phyllo shell, pressing down lightly.
- Bake for 10–12 minutes, until the shells are crisp and the filling is bubbling and golden.
- Let the cups cool slightly, then drizzle each with warmed caramel sauce.
- Allow to cool completely so the caramel can set before serving.
Notes
- Store in an airtight container for up to 3 days.
- For an extra crunch, add chocolate chips to the nut mixture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg