Food Factor: Cinnamon Walnut Pecan Pie Bites

by Ms. Natasha Haynes, MSU Extension Service


During the holidays, no one wants to think about portion control, especially when it comes to pecan pie.


If you’re watching your calories this season, this Cinnamon Walnut Pecan Pie Bites recipe will satisfy your craving for pecan pie and help keep your portions sensible.


Filo dough is a paper-thin, layered pastry dough that bakes up light, crisp, and flaky. It’s a good substitute for traditional pie crusts and puff pastry; and it’s versatile enough for sweet and savory dishes. Best of all, it has no cholesterol, saturated fat, or trans fat!


If you are cooking for a crowd, you can easily double or triple this recipe.


Shopping tip: You may also see this pastry dough spelled “fillo” or “phyllo.” All spellings are correct and refer to the same product. You’ll find this dough in the freezer section of your grocery store. Follow the package directions for thawing and preparation.

Cinnamon Walnut Pecan Pie Bites

Ingredients

- 15 pieces mini filo shells, frozen

- 1/4 cup liquid egg substitute, fat-free

- 3 tablespoons dark brown sugar

- 1/2 Tablespoon whipped butter or light buttery spread, room temperature

- 1/8 teaspoon cinnamon

- 1 drop vanilla extract

- 1/8 teaspoon salt

- 2 tablespoons walnuts, divided

- 2 tablespoons pecans, divided


Preheat oven to 375 degrees F.


Spray a baking sheet with nonstick spray or line with parchment paper.


In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, cinnamon, and salt. Mix well.


Stir in 1 tablespoon chopped pecans and 1 tablespoon chopped walnuts into mixture. Arrange shells and evenly distribute the mixture among the filo shells.


Combine remaining nuts and sprinkle them on the top of the shells (a little less than 1/2 teaspoon per shell).


Bake in the oven until edges are crisp, 15-18 minutes.


Allow to cool slightly before serving. If you like, top each piece with a squirt of fat-free whipped cream topping. Enjoy!


Thanks to Texas A&M University Extension for this recipe!


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