Pecan pie wonton cups turn square wonton wrappers into bite-size shells for a sticky maple-pecan filling. Bake the empty shells briefly, fill them and return them to the oven. The two-stage bake helps crisp the bottoms while the filling sets. One batch makes 12 bites.
Choose square wonton wrappers
Look for thin, refrigerated square wonton wrappers. Larger egg roll wrappers are thicker and need trimming. Keep the wrappers under a barely damp kitchen towel so the edges stay pliable.
Ease a wrapper into each well of a greased mini muffin pan. Let the sides pleat naturally. Pushing too hard can tear the wrapper and let filling leak.
How to keep the bottoms crisp
Prebake the wrappers until the bottoms look dry and the tips start to color. Chop the pecans small. Divide the nuts first, then spoon in a little syrup mixture. Leave a visible rim above the filling so it has room to bubble.
Let the cups cool briefly in the pan so the filling can firm. If a spot sticks, ease around the edge with a thin spatula.
Make-ahead plan
Bake the empty shells earlier in the day and store airtight once cool. Fill and bake closer to serving for the crispest shells.
Recipe card
Open the recipe video. This 20-second guide uses AI-generated recipe illustrations and on-screen instructions.
Yield: 12 bites
Prep: About 15 minutes
Timing: Bake about 15–19 minutes in two stages
Equipment: Mini muffin pan and cooling rack
Ingredients
- Neutral oil or cooking spray
- 12 square wonton wrappers
- ½ cup finely chopped pecans
- 1 large egg
- ¼ cup packed light brown sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon melted unsalted butter, slightly cooled
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine salt
Instructions
- Heat the oven to 350°F. Lightly grease 12 mini muffin wells and press a wrapper into each.
- Bake 5–7 minutes, until the bottoms look dry and corners are pale gold.
- Whisk egg, brown sugar, maple syrup, butter, vanilla and salt.
- Divide the pecans among the shells. Add about 1 to 1½ teaspoons egg mixture per shell, stopping at two-thirds full. Discard unused raw filling.
- Bake 10–12 minutes more. Check that the filling reaches 160°F with a fine-tip thermometer. USDA egg safety guidance.
- Cool about 8 minutes in the pan before transferring to a rack.
Common questions
Why did the cups stick? Syrup can leak through a tear or run down an overfilled cup. Grease the wells and leave headroom.
Can I use honey? It can brown differently, so watch the pastry tips closely. Maple syrup gives this version its flavor.
