24 mini frozen phyllo cups
1 (8oz) package of Mascarpone cheese
Glazed chopped pecans
Remove the cheese from the refrigerator about an hour before needed.
Place the cheese into a cake decorating bottle or pastry bag with a decorative tip and pipe into each cup. About ¾ full. You need enough room for the fig preserves and the pecans.
Drizzle a little honey over the top of the cheese and top with about a 1/2 tsp of fig preserves.
Sprinkle the tops of each cup with some chopped pecans and serve.
If making ahead wait to add the pecans as they will become less crisp.