Ingredients
- 4 sheets phyllo pastry
- 40 g melted butter
- 80 g walnut pieces, toasted
- 100 ml pure maple syrup
- 150 ml whole milk
- 2 egg yolks
- 5 ml vanilla extract
- 2 g cinnamon
- Pinch sea salt
Method
- Preheat to 370°F. Layer phyllo with butter in 4-inch individual dishes or muffin tins.
- Whisk egg yolks with milk, 80 ml maple syrup, vanilla, cinnamon, salt until smooth.
- Distribute walnuts in phyllo; pour custard mixture over.
- Bake 25–30 minutes until phyllo crisps and custard sets.
- Brush with remaining 20 ml maple syrup while warm; serve at room temperature.
Conversion and rationale
Original sweetener (classic version): 100 g white sugar + 30 ml honey
Conversion used: Use 100 ml maple syrup total (80 ml in custard, 20 ml glaze); omit honey; reduce milk by 30 ml to prevent overflow from syrup's moisture; bake at 370°F (−5°F from 375°F) to prevent phyllo charring from syrup's darker caramelization.
Why Quebec maple syrup: Maple's wood notes amplify walnut earthiness; Quebec terroir pairs naturally with indigenous North American walnuts. Mineral-rich syrup (manganese) supports walnut polyphenol absorption.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →