Chocolate Maple Nut Pastries always take me back to a crisp autumn morning when the air smells of maple and woodsmoke. I first came across these delightful pastries during a small-town festival, where a friendly baker handed me a warm, flaky treat. As I bit into the buttery layers, the chocolate melted perfectly, mingling with the sweetness of maple syrup and the crunch of toasted nuts. It was magic. Since then, Chocolate Maple Nut Pastries have become a personal favorite, and I love recreating them at home for cozy weekends.
The Joy of Simple Ingredients
When I make Chocolate Maple Nut Pastries, I’m reminded of how simple ingredients can transform into something extraordinary. Puff pastry is my go-to base—store-bought makes it easy and reliable. A drizzle of pure maple syrup, a generous sprinkle of chopped pecans or walnuts, and a handful of semi-sweet chocolate chips are all you need to create layers of flavor. The key is to balance the sweetness with the richness of the nuts and the bittersweet chocolate, letting each bite feel indulgent but not overwhelming.
Baking Moments to Savor
Preparing Chocolate Maple Nut Pastries is my little slice of joy in the kitchen. I love how quickly the house fills with the aroma of buttery pastry mingled with warm chocolate and maple as they bake. Watching the pastry puff up and turn golden is so satisfying. I like to brush them with a little extra maple syrup once they come out of the oven, adding a glossy finish and extra flavor. It’s these small steps that make the process just as enjoyable as the end result.
Sharing the Love
Chocolate Maple Nut Pastries have become a family favorite, and I always make extra to share with friends and neighbors. They’re perfect for a mid-morning coffee break or an after-dinner treat. Once, I brought a batch to a potluck, and they disappeared in minutes—everyone wanted the recipe! These pastries are more than just a dessert; they’re a little reminder of how something sweet can bring people together and create lasting memories.
Table of Contents
Chef’s Notes- Chocolate Maple Nut Pastries
- Handle Phyllo Dough with Care: Keep your phyllo sheets covered with a damp kitchen towel and plastic wrap while working to prevent them from drying out and becoming brittle.
- Brush Generously but Evenly: Ensure each phyllo layer is brushed with just enough melted butter substitute to coat without soaking. This helps achieve a crisp, flaky texture.
- Even Layering: Distribute the walnut and chocolate chip filling evenly for a consistent flavor in every bite. Gaps or clumps may result in uneven baking.
- Precise Cutting: Use a sharp knife for clean, even cuts. Chilling the assembled layers for 5-10 minutes before cutting can help maintain the integrity of the diamond shapes.
- Chilled Syrup Over Hot Pastries: Always pour cooled syrup over hot pastries fresh out of the oven. This helps the syrup absorb efficiently without making the pastry soggy.
- Experiment with Flavors: Add a pinch of cinnamon or cardamom to the walnut mixture for a warm, spiced undertone. Or drizzle some extra vegan chocolate over the top after baking for added indulgence.
- Presentation: Arrange the pastries in a single layer on a serving platter. Garnish with a sprinkle of crushed walnuts or a drizzle of melted chocolate for a professional touch.
Chocolate Maple Nut Pastries
Indulge in the heavenly fusion of rich chocolate and sweet maple in these Vegan Chocolate Maple Nut Pastries! Perfect for health-conscious dessert lovers, this easy-to-make recipe transforms traditional baklava into a lighter, plant-based delight without sacrificing flavor. Imagine layers of flaky phyllo pastry, crunchy walnuts, and luscious chocolate chips, all drizzled with a delectable maple-infused syrup. Whether you’re hosting a dinner party, craving a sweet treat, or looking for an impressive dessert to delight friends and family, this recipe is a must-try. Get ready to elevate your dessert game with this irresistible, customizable masterpiece!
4
pastries30
minutes35
minutes350
kcal15
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
- Prep Components
1 package (8 oz) thawed phyllo dough sheets
3 tablespoons melted Earth Balance butter alternative
1/2 cup coarsely chopped walnuts
1/4 cup mini semisweet vegan chocolate chips
1 tablespoon brown sugar
- Alternative Ingredients:
Phyllo Pastry Sheets: Substitute with puff pastry for a different texture or gluten-free phyllo sheets for a gluten-free option.
Earth Balance Butter Substitute: Use melted coconut oil or another vegan butter alternative.
Walnuts: Replace with almonds pecans, or pistachios.
Miniature Semisweet Vegan Chocolate Chips: Use dark chocolate chunks or cocoa nibs.
Brown Sugar: Coconut sugar can be used as a healthier alternative.
Granulated Sugar: Agave nectar or maple syrup can replace sugar in the syrup.
Light Corn Syrup: Agave syrup or agave nectar as a substitute.
Maple Extract: Pure maple syrup can be used for a more natural flavor though it may alter the consistency slightly.
Directions
- Prepare Phyllo Layers: Begin by laying out your phyllo dough sheets covered with damp towels and plastic wrap to prevent drying. Preheat your oven to 350°F (175°C).
- Assemble Layers: Grease a 9×13 inch baking pan with the melted butter alternative. Place one phyllo sheet into the pan and brush lightly with the melted butter substitute. Layer another sheet on top, brushing each sheet with melted butter, continuing until you’ve used half of the phyllo sheets.
- Add Filling: Evenly distribute the chopped walnuts, vegan chocolate chips, and brown sugar over the layered phyllo sheets.
- Top Layers: Continue layering the remaining phyllo sheets on top, ensuring each layer is brushed with the melted butter substitute.
- Cut Pastries: Gently press the edges of the phyllo dough into the pan. Using a sharp knife, make five evenly spaced, lengthwise cuts, resulting in six long strips. Then, make diagonal cuts approximately every 1.5 inches across the strips to form diamond-shaped pieces.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes until the pastries are puffed and golden brown.
- Prepare Syrup: While the baklava bakes, combine granulated sugar, packed brown sugar, water, and light corn syrup in a small saucepan. Heat over medium temperature, stirring continuously until the mixture reaches a boil. Let it boil for five minutes, then remove from heat and stir in the maple extract. Refrigerate the syrup until the baklava is baked.
- Finish: Once baked, remove the baklava from the oven and immediately pour the chilled syrup evenly over the hot pastries. Allow to cool completely before serving.
Equipment
- casserole dish
- Pastry Brush
Notes
- For perfectly flaky baklava, ensure your phyllo dough remains covered with damp towels while you work to prevent it from drying out. Thoroughly brush each layer with the melted butter substitute to achieve a golden, crisp texture. Allow the syrup to cool before pouring it over the hot pastries to maximize absorption without making the crust soggy. This dessert pairs wonderfully with a scoop of dairy-free vanilla ice cream or a cup of herbal tea. For added flavor, consider incorporating a sprinkle of cinnamon with the walnuts or drizzling a bit more vegan chocolate on top for an extra indulgent touch.
Nutrition Facts
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 100mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 30g
- Protein: 5g
- Vitamin A: 100IU
- Vitamin C: 0mg
- Calcium: 50mg
- Iron: 2mg
FAQs- Chocolate Maple Nut Pastries
Can I prepare this recipe ahead of time?
Yes! Assemble the pastries and refrigerate (uncut) for up to 24 hours. Bake and add syrup just before serving for maximum freshness.
What’s the best way to store leftovers?
Store leftover pastries in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Reheat in the oven at 300°F for a few minutes to regain crispness.
Can I make this gluten-free?
Absolutely! Use gluten-free phyllo dough if available. Adjust baking time slightly as gluten-free dough may brown faster.
Can I use other nuts instead of walnuts?
Yes! Pecans, almonds, or pistachios are fantastic alternatives and add their own unique flavors.
What can I use instead of corn syrup in the syrup mixture?
Agave nectar or maple syrup work well as substitutes, though they may slightly alter the flavor and texture of the syrup.
