Switch up these golden brown classics by using maple syrup, pecans and chocolate.
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
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
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.
In a small mixing bowl, mix together the filling ingredients and set aside.
Preheat oven to 350 degrees F, and line two baking sheets with parchment paper.
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.
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.
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