Categories: pastry

Ingredients

• 3 Tbsp. honey
• 1 Tbsp. cornstarch
• 1 cup half-and-half or light cream
• 2 beaten egg yolks
• 1 cup ground pecans
• 4 tsp. granulated sugar
• 4 sheets frozen phyllo dough (17 x n12 inches), thawed, according to package directions
• 3 Tbsp. butter, melted
• 1 oz. semisweet chocolate, cut up
• 1 Tbsp. butter
• 3/4 cup sifted powdered sugar
• 1/2 tsp. vanilla
• 2 to 3 tsp. hot water
• Cocoa powder
• 1/2 cup whipping cream
• 1/2 tsp. vanilla
• Grated semisweet chocolate (optional)

Directions

1. In a small, heavy saucepan, stir together honey and cornstarch. Add half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Transfer to a small bowl. Cover surface with clear plastic wrap. Chill.
2. In a bowl combine ground pecans and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 Tbsp. melted butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.
3. Gently press phyllo squares into twelve greased 2 1/2 inch muffin cups, allowing edges to extend upward.
4. Bake in a 350 degree oven for 10 to 15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan.
5. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw, let stand at room temperature 20 to 30 minutes.)
6. To serve, in a small, heavy saucepan melt the 1 oz. chocolate and the 1 Tbsp. butter over low heat, stirring until smooth. Remove from heat. Stir in the powdered sugar and the first 1/2 tsp. vanilla. Add hot water, 1 tsp. at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)
7. In a small, chilled mixing bowl, heat the whipping cream and remaining 1/2 tsp. vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with greased chocolate, if desired. Serve immediately.

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