I love recipes that are quick, easy and yet look fancy.  This one definitely qualifies.  It was simple to throw together, and the results were just beautiful (and yummy, too).

yield: 12 mini pies

• muffin tin (mine is for a dozen muffins)
• non-stick cooking spray
• 10 sheets Fillo (Phyllo) Dough
• 1 21-oz can Peach Pie Filling (I purchased one without High Fructose Corn Syrup)
• 3 oz chopped Pecans (half a bag, approximately)
• 1/2 tsp ground Cinnamon
• Brown sugar, for sprinkling on top.

Preheat oven to 350 degrees

Lightly coat muffin tin with non-stick cooking spray.

I use a piece of parchment paper on top of a baking tray as a working surface.  Carefully layer five sheets of Fillo dough on top of each other, spraying the top of each sheet after you lay it down (lay, spray, lay, spray, lay, spray, etc.).

Cut the dough into six squares, and then trim the edges so they are rounded.

Place one rounded square into the muffin tin and lightly press on the bottom and the sides.  Repeat with the other five.

Do this whole process again, until the whole tin is filled.

In a small bowl, mix together the peach pie filling, pecans and cinnamon.  Spoon about a tablespoon into each cup.  I just eyeballed it, really.  Sprinkle a little bit of brown sugar on top.

Bake for about 15 minutes, or until the shells look nice and brown and crispy.

Enjoy!

A few notes:

This recipe was heavy on the pecans, making for a very crunchy dessert.  If you like less crunch, use fewer pecans.  Also, they are probably best served fresh out of the oven.  I stored them in the fridge, in a plastic container, separated by a sheet of parchment paper, and by the next day the dough was already getting a little soggy.  They were still very, very yummy, but if you want crispy, eat ’em right away.  Or, if you have suggestions about better storage techniques, please share!!