Rum And Pine Nut Tartlets

9 ingredients
10 steps

Ingredients

  • 6 (16 x 17-inch) phyllo pastry sheets
  • 3/4 c. butter, melted (1 1/2 sticks)
  • 1/2 c. light corn syrup
  • 1/2 c. sugar
  • 5 Tbsp. butter, melted
  • 1 egg, beaten to blend
  • 3 Tbsp. dark rum
  • 1/4 tsp. salt
  • 1 c. pine nuts, walnuts or pecans

Directions

  1. 1
    Heat oven to 450°.
  2. 2
    Grease 12-cup muffin pan.
  3. 3
    Brush 1 sheet of phyllo with butter.
  4. 4
    Top with second sheet of phyllo and brush with butter.
  5. 5
    Fold in half crosswise.
  6. 6
    Fold in half again.
  7. 7
    Brush with butter and cut into fourths.
  8. 8
    Place 1 portion in each prepared cup, forming a shell.
  9. 9
    Bake until light golden, 5 minutes.
  10. 10
    Reduce oven to 350°.

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