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–+ servings
Crispy Maple Pecan Phyllo Cake with a crunchy texture and rich maple flavor
Serine Milo

Crispy Maple Pecan Phyllo Cake

A delightful dessert with crispy phyllo layers and a rich, nutty pecan filling, drizzled with maple syrup, perfect for autumn celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Phyllo Layers
  • 12 sheets phyllo dough (thawed, if frozen)
  • 1/2 cup unsalted butter (melted, or coconut oil for a vegan twist)
Filling
  • 1 cup toasted pecans (roughly chopped, can substitute with walnuts)
  • 1 cup brown sugar (packed)
  • 1/4 cup maple syrup (pure for the best flavor)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 teaspoon salt
  • Powdered sugar (for dusting, optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Lay down the first sheet of phyllo in the pan, gently brushing it with melted butter. Repeat for about 5-6 sheets, layering and buttering each one.
  3. In a bowl, mix the chopped pecans, brown sugar, maple syrup, vanilla extract, cinnamon, and salt until well combined.
  4. Spread the nutty mixture evenly over the layered phyllo.
  5. Repeat the layering process with another 5-6 sheets of phyllo, buttering each layer, including the top layer.
Baking
  1. Bake in the preheated oven for about 30-35 minutes, or until the top is golden and crispy.
  2. Allow to cool for about 10-15 minutes before dusting lightly with powdered sugar.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 6gSodium: 200mgFiber: 2gSugar: 16g

Notes

This cake can be frozen for up to a month if wrapped tightly in plastic wrap and stored in an airtight container. Leftovers can be stored in an airtight container at room temperature for up to three days. For flavor variations, consider using nutmeg or cardamom. Vegan options available by substituting coconut oil and using a flax egg.

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