Honey Pecan Finger Pies
Indulge in the irresistible charm of Honey Pecan Finger Pies, a bite-sized twist on a classic dessert that’s perfect for holidays, parties, or an everyday sweet treat. These hand-held delights feature a buttery, flaky homemade pastry crust filled with a gooey mixture of finely chopped pecans, golden honey, dark brown sugar, and vanilla. The filling caramelizes during baking, creating a rich, nutty flavor with just the right amount of sweetness. Each pie is crimped into a neat half-moon shape and brushed with egg wash for a beautifully golden finish. Ready in just around an hour, these mini pies are as stunning to present as they are simple to make. Serve warm or at room temperature and enjoy the perfect balance of crunch and tenderness in every bite. Keywords: honey pecan pies, finger pies, mini desserts, bite-sized pecan pie, easy pastry recipes.
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Recipe Information
Ingredients
- 210 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 5 grams granulated sugar
- 1 gram salt
- 60 ml ice water
- 120 grams pecan halves (finely chopped)
- 80 ml honey
- 50 grams dark brown sugar
- 15 grams unsalted butter (melted)
- 5 ml vanilla extract
- 1 egg (large, beaten for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually drizzle in the ice water, mixing with a fork until the dough begins to come together.
Turn the dough out onto a lightly floured surface, form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a medium mixing bowl, combine the chopped pecans, honey, dark brown sugar, melted butter, and vanilla extract. Stir until well mixed and set aside.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 3mm (1/8 inch) thickness.
Using a round cookie cutter or a drinking glass (about 8cm/3 inches in diameter), cut out circles from the dough. Re-roll scraps as needed.
Place about 1-2 teaspoons of the pecan-honey filling in the center of each dough circle.
Fold each circle in half to create a half-moon shape, gently pressing the edges together to seal. Use the tines of a fork to crimp the edges.
Arrange the filled pies on the prepared baking sheet, leaving some space between them.
Brush the tops of the finger pies with the beaten egg for a glossy finish.
Bake in the preheated oven for 18-20 minutes or until the pies are golden brown.
Remove from the oven and allow to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 125.6 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 213 mg | 16% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
