8 sheets commercial frozen phyllo pastry, thawed
Butter-flavored vegetable cooking spray
3 tbsp. butter
1/4 c. plus 2 tbsp. sugar
1/4 c. plus 2 tbsp. light corn syrup
2 eggs, beaten
1/2 tsp. vanilla extract
1 c. chopped pecans or 1 c. coconut

Place 1 sheet of phyllo on a damp towel or wax paper (keep remaining phyllo covered). Spray phyllo with cooking spray. Layer 3 more sheets of phyllo on first sheet, spraying each with cooking spray. Repeat to make another stack of 4 sheets of phyllo. Cut each stack of phyllo into 3 inch squares, using kitchen shears.

Spray miniature muffin pans with cooking spray. Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell. Combine butter, sugar and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool 10 minutes. Add eggs, vanilla and chopped pecans to mixture; mix well. Pour filling evenly into prepared phyllo cups. Bake at 325 degrees for 20 minutes or until golden brown. Yield: 40 pastries.