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Mini Croissant Crust Pecan Pies

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For the croissant crust: – 1 sheet of store-bought puff pastry or croissant dough For the pecan pie filling: – 1 cup chopped pecans – 1/2 cup light corn syrup

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– 1/4 cup packed brown sugar – 2 tablespoons melted butter – 1 teaspoon vanilla extract – 1/4 teaspoon salt – 1 large egg

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Instructions: 1. Preheat your oven to 350°F (175°C). 2. Roll out the croissant dough on a lightly floured surface. If using puff pastry, roll it into a thin sheet. If using croissant dough, separate it into triangles and press the seams together to form a solid sheet.

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Cut out small circles from the dough, approximately 3 inches in diameter. Press each circle into the cups of a mini muffin tin, forming a little crust in each cup.

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1. In a mixing bowl, combine chopped pecans, corn syrup, brown sugar, melted butter, vanilla extract, and salt. Mix well. 2. Beat the egg separately and then add it to the pecan mixture. Stir until everything is well combined.

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1. Spoon the pecan filling into each mini croissant crust, filling them almost to the top. 2. Bake in the preheated oven for about 15-18 minutes or until the crust is golden brown and the filling is set.

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1. Allow the mini pecan pies to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. 2. Optional: Drizzle with melted chocolate or caramel for added sweetness.

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