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Switch up these golden brown classics by using maple syrup, pecans and chocolate.

Chocolate-Pecan Baklava Turnovers

prep time25Min


cooking time40Min


serving time13


  • Syrup:

  • 1/2 cup honey

  • 1/2 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 cup butter

  • 1/8 teaspoon cinnamon

  • 1/2 cup water

  • Filling:

  • 2 tablespoons sugar

  • 1 1/2 cups pecans, ground

  • 1/4 teaspoon cinnamon

  • 1/2 cup mini chocolate chips

  • 13 sheets phyllo dough, thawed

  • 13 additional whole pecans for topping


  1. In a small saucepan, mix together the syrup ingredients and bring to a boil. Immediately lower to a simmer and let cook for 5 minutes until thickened and syrupy. Remove from heat and let cool slightly.

  2. In a small mixing bowl, mix together the filling ingredients and set aside.

  3. Preheat oven to 350 degrees F, and line two baking sheets with parchment paper.

  4. Working on a piece of parchment paper on the counter, lay out one sheet of phyllo. Keep other sheets of phyllo covered with a sheet of damp paper towel to avoid drying out.

  5. Using a pastry brush, coat the entire top of the sheet of phyllo dough with syrup. Fold right side over to the center and then left side to cover the right so that you're folding the sheet lengthwise into thirds. Brush the top of the folded sheet with a layer of syrup and place one teaspoon of filling one inch from the bottom of the strip. Take the right corner and fold diagonally to the left (not covering the filling) and then fold to the right, enclosing the filling and creating a triangle. Now fold to the left again and keep folding to the end of the strip creating a nice triangle. Place on prepared baking sheet. Continue with remaining sheets of phyllo until you've achieved 13 turnovers. Brush the tops with one more layer of syrup and top with pecans. Bake for 40 minutes until golden and crisp.

Chocolate-Pecan Baklava Turnovers




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- You guys are gonna love my new spin on baklava. It's sticky, it's crunchy, crispy, layers of goodness, all chock full of pecans and chocolate. Let's go make them. So let's get started by making our syrup. Now the syrup is my favorite part because it's sweet, and it's sticky and it gets all over that filo dough. So we're gonna use a mix of honey and maple syrup. The flavors kinda just mellow each other out, so it doesn't taste too much like honey, but doesn't have that mapley flavor either, kind of just tastes sweet. So I'll turn our flame on and we're gonna add the rest of our ingredients. So we have our maple syrup, we're gonna add right in here, and to give it some flavor, a little bit of vanilla extract, which is really nice, and some cinnamon. And we don't want it to be too thick. We're gonna add a little bit of water to this. And a traditional baklava syrup has just honey, but I've kinda switched it up a little bit, and instead of brushing the filo dough with butter alone and then doing the syrup on top, I've added the butter to the syrup and mixed the butter really rich and flavorful. So we're just gonna let that melt down, we're gonna bring it to boil, then lower to a simmer. So while that's working over there, we're gonna get started on our filling. I want you to add together three ingredients. Generally I do pistachios or walnuts, today we're using pecans. To be perfectly honest with you, we're using these because that's what I had in my pantry when I was testing out this recipe. I really love it because it almost is like a pecan pie mixed with a baklava, so it's kind of a no-brainer here. I have some chocolate chips, we're gonna throw those in, and I like using the mini chocolate chips so it really mixes together nicely with the nuts. And then to sweeten it just a little bit more, a little bit of sugar. All right, mix that together. Perfect. So we're gonna lower our syrup down to a little simmer, and let it simmer right until it's nice and thick. All right, this looks perfect, you see it's super thick and bubbly, looks so good and it smells so sweet in here. I'm gonna turn the fire off and we're gonna let this just cool for a few minutes just so it's not scolding hot while we're working with it. So we have our layers of filo dough here, now filo dough is a little bit tricky and intimidating to work with, but I'm gonna show you how to do it. Don't be nervous. So you want to keep it covered with a damp paper towel as you're working. So we're just gonna take one piece of our filo dough, and it's very thin so make sure you're just getting one piece, very gently I'm just gonna lift it up, place it on your workspace. So keep these guys covered, that way they don't dry out. So we have our sheet right here, you wanna work relatively fast, gonna take your syrup that we made, you see how nice and thick and rich that glaze got. Yum. You're just gonna brush it as best as you can. This glaze smells so good. All right. I think that should just about do it. Now we're gonna fold it into thirds, so you're gonna take your right side and fold it into the center. Press it down, and then you're gonna take your left side and fold it over your right, and now, you have one strip. Now we need some more glaze because it just gets better and better the more glaze you put on there, right? And again the glaze is kinda like the glue here, so it's holding all those layers together. We're gonna take our filling and we're gonna put a little bit of filling right over there. You don't wanna put it all the way towards the edge, but pretty close to it, and you do a little fold like this. One little triangle, and fold up. Then we have another triangle, you're basically building triangles here. All right, so there you have it, you have a perfect little turnover and stuffed with all kinds of goodies. We've got chocolate, it's gonna melt through, you have the crunch from the nuts. Ooh, so good. All right, let's keep going. All right, there you have it, we're gonna put this one on our baking sheet and now, we glaze it again. And we just wanna give it a really good coating. Yum, and these are gonna puff up and get so flaky and crispy and you bite into it, the flakes are just gonna fall everywhere, that's what you want. You want baklava to be super messy and flaky. All right, beauties. And now, onto our glue. We stick one little pecan on each and that kinda just tells people this ain't your average baklava. Also it just looks really pretty decorative. All right, that's it, we're gonna pop these in the oven at 350 degrees for about 40 minutes or so until they're flaky and golden and crunchy. Oh, it's exciting. All right, guys, these looks so good. You see how golden brown they are. They are so crispy. I love that they're individuals, they're really easy to just grab and keep snacking on, and keep snacking on, and keep snacking on. I warned you. They're sticky and crunchy and messy and glazey, all good things, and things that you want in a baklava. You guys need to make these, it's a whole new way to look at baklava and I think you're going to love it. Get on it, enjoy.

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