- 1 cup all purpose flour
- 1/2 cup butter, softened
- 3 oz. cream cheese, softened
- 2-1/2 Tbsp. dark brown sugar
- 1 egg yolk
- 1 cup pecans (plus 24 halves to top the pielets
- 1/3 cup sugar
- 1/3 cup dark brown sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 3 Tbsp. unsalted butter
- 3 Tbsp. light corn syrup
- 1 egg and 1 egg yolk, beaten
A few pinches of coarse sea salt
To make the pastry, sift the flour into a mixing bowl. With paddle attachment, add brown sugar, butter, cream cheese and egg yolk until well combined. Chill for 1 hour. Preheat oven to 350 degrees F.
To make the filling: blitz the 1 cup pecans in a food processor until finely chopped. Heat both the sugars, cinnamon, vanilla, butter and syrup until the sugar has dissolved and the butter has melted. Let cool for 10 minutes then beat in the egg and egg yolk. Reserve 1/3 cup of the syrup mixture and set aside. Add chopped pecans to remaining syrup.
Spray a mini-muffin tin with non-stick spray. With a small scoop, fill each section with dough. Press into each hole of the pan to form a cup.
Fill each mini pie crust with the chopped pecan mixture.
Top each pie with a pecan half
Bake for 12-15 minutes, until the filling is set. Take the pies out of the pan while still warm. This is easiest done with a butter knife, pushing down the side of each pie and lift them out.
Put the pies on a wire rack with a sheet of foil underneath to catch any drips. Heat the reserved syrup and brush it over the tops of the pies using a pastry brush. Sprinkle with sea salt if desired. Serve warm or cold.
~Adapted from Mini Cakes & Other bite-size Treats