Preheat oven to 350 degrees F. B
ake pecans in a single layer on a baking sheet 8-10 minutes until toasted and fragrant.
In a medium mixing bowl, combine all ingredients except pecans.
Whisk well, then fold in chopped pecans.
Arrange phyllo shells in a mini muffin pan or baking sheet.
Fill shells with one heaping teaspoon of pecan mixture, dividing any additional mixture evenly.
Bake for 10-15 minutes. Allow to cool before serving with whipped cream, if desired.