'1/2 cup of butter'
'1/2 cup of sugar'
'1/2 cup of pecans, peeled and sliced'
'2 tablespoons of all-purpose flour'
'1 egg yolk'
'1 package of phyllo dough'
'For the whipped cream'
'1 cup (chilled) of heavy cream'
'1 tablespoon of sugar'
'To taste: cinnamon'
'1/2 cup of butter'
'1/2 cup of sugar'
'1/2 cup of pecans, peeled and sliced'
'2 tablespoons of all-purpose flour'
'1 egg yolk'
'1 package of phyllo dough'
'For the whipped cream'
'1 cup (chilled) of heavy cream'
'1 tablespoon of sugar'
'To taste: cinnamon'
In a saucepan, melt the butter over low heat in a bain-marie
Add the sugar, pecans, flour, and egg yolk
Cook for 5 minutes or until thickened
Cut the phyllo dough into 24 squares, each 10 cm on each side
Assemble six mini pie crusts by overlapping the squares with the edges facing outward and standing upright
Fill with the filling, decorate with reserved pecans, and bake in a moderate oven (180°C) preheated for 15 minutes or until golden brown
Prepare the whipped cream
In a mixer, beat the heavy cream and sugar until stiff peaks form
Distribute spoonfuls of whipped cream among the pie crusts, dust with cinnamon, and serve.
