Phyllo tartlets filled with bacon and figs come together in a savory appetizer that pairs well with sparkling wine. The two-bite pecan tartlets couldn’t be any easier to make.
Using phyllo shells saves time for the pecan tartlets. That leaves you with a few steps to focus on and then the appetizers are ready to party.
Which Bacon to Use in the Pecan Tartlets
First off, pick your bacon—we like a bacon smoked over cherrywood in the phyllo tartlets, but a peppered bacon would be delicious too. The difference between unsmoked bacon and smoked bacon is really noticeable in the final flavor. Depending on the kind of wood used to smoke the bacon, you’ll get a different taste like using a hickory with a more pronounced bacon flavor or applewood, which is a bit sweeter.
Orchard Choice or Sun-Maid California Dried Mission Figs are our pick with the bacon and cream cheese filling as they add an earthy jammy sweetness to the pecan tartlets, but you could use the Golden Figs instead for a more delicate sweetness and tangy flavor.
For the filling, we prefer a Neufcatel-style light cream cheese, though you could use regular cream cheese too. The cream cheese filling makes a great dip with pita chips and figs garnishing the tops too. Into the softened cream cheese go orange juice, honey, thyme, salt, and cayenne with a final flourish of pecans, more bacon, and figs. We bet you can’t eat just one of the bacon fig pecan tartlets!
To drink, a dry brut or fruity sparkling wine both go well with the tartlets. For a non-alcoholic choice, opt for a sparkling apple juice.
Bacon Fig Cream Cheese Phyllo Tartlets
These little phyllo tartlets are addictive and might just make become a
new tradition around your holiday table or at parties. Combining bacon
and our mission figs in pecan tartlets mean they will pair well with
wine, cocktails, or beer. If you happen to be a cook-ahead planner (or
you just have extras leftover) these phyllo tartlets reheat beautifully
and you could also add them to a cheese platter as a fun morsel. They’re a new family favorite here and we have a hunch your family will also love them!
- 8 strips smoked bacon
- 1 cup Orchard Choice or Sun-Maid California Mission Figs stemmed
- 1 pkg light cream cheese room temperature
- 2 tbsp orange juice
- 4 tsp honey
- 1/2 tsp thyme leaves minced
- 1/2 tsp salt kosher
- 1 dash cayanne
- 2 tbsp pecans toasted and minced
- 30 phyllo tart shells thawed
- Preheat the oven to 350 F. Place a paper towel lined plate near the stovetop.
- Fry the bacon in 2 batches and transfer to the prepared plate. Crumble 4 strips of bacon. Set aside. Slice the other 4 strips of bacon into 30 postage stamp-sized pieces. Set aside.
- Finely chop 1/2 cup of the California Mission Figs. Set aside. Thinly slice the remaining figs into 30 discs, cut lengthwise. Set aside.
- Mash the cream cheese with a fork in a small bowl to soften it. Stir in the orange juice, honey, thyme, salt, and cayenne until combined. Then, add in the pecans, crumbled bacon, and chopped figs, stirring with the fork until combined.
- Fill the phyllo tartlets with the cream cheese. Place a piece of the sliced bacon on top, planting it upright in the cream cheese and then tile the fig slice on top.
- Bake for 8 minutes. Devour.