Phyllo Dough Desserts: Vegan Chocolate Pecan Turnovers
Vegan chocolate pecan turnovers are one of my favorite phyllo dough desserts. Chocolate pecan filliing wrapped in a flaky phyllo crust and tossed in cinnamon sugar.
Servings: 10 turnovers
Calories: 282kcal
Equipment
- Mixing bowls
- pastry brush
- baking sheet
Ingredients
- ¾ cup chopped pecans
- ⅓ cup coconut sugar or organic brown sugar
- ½ cup + 2 tbsp vegan butter room temperature
- 1 tbsp maple syrup
- 1 tsp cinnamon
- ⅓ cup vegan chocolate chips
- 8 oz phyllo dough ½ package
coating
- ½ cup organic cane sugar
- 1 tbsp cinnamon
Instructions
- Place your chopped pecans in a pan over medium heat. Cook for 4-5 minutes, sitrring occasionally until golden brown and toasted. Remove from heat.
- Pre-heat the oven to 375 F° and prepare a baking sheet with parchment paper. In a bowl, cream together the coconut sugar and two tablespoons of room temperature butter. Stir in the toasted pecans (mine were still warm at this point), maple syrup, cinnamon, salt and chocolate chips. It’s okay if some of the chips melt slightly.
- Next, melt the remaining butter and on a clean work surface, place three sheets of phyllo dough, covering the other dough lightly with a damp paper towel so they don’t dry out.
- Cut the sheets in half length wise and lightly brush some melted butter between the sheets and then generously over the top of the sheets.
- Spoon roughly 1 ½ heaping tablespoons of filling onto the end of the dough leaving roughly a half inch of room to the edge. Fold into a triangle. Keep folding the dough over itself to form a triangle until you get to the end of the sheets. Bake turnovers until golden brown, about 15-20 minutes.
- In a shallow bowl, stir together the organic cane sugar and cinnamon then brush slightly cooled turnovers with melted butter and toss in cinnamon sugar before serving.
Notes
These turnovers are best if stored in an airtight container and consumed within three days