What We're Eating

This recipe blends sweet flavors, rich coconut, and the heating spices of cinnamon and nutmeg – making it an ideal Vata-balancing dessert for autumn. Read about other ways to balance the Vata dosha here

Maple Filo Walnut Triangles

1 teaspoon ghee
2 tablespoons maple syrup
2 cups walnuts, chopped coarsely
¼ cup coconut flakes
1 teaspoon cinnamon
12 sheets whole-wheat pastry filo
¼ cup ghee or vegetable spray
1 teaspoon nutmeg

Heat the ghee and maple syrup in a sauté pan. Add the walnuts and sauté until well coated. Stir in the coconut flakes and cinnamon. Continue to combine until well coated.

Cut a whole filo pastry sheet into 4 equal-sized pieces. Very lightly spread the ghee on the sheets with a pastry brush. (You can also use vegetable spray instead of ghee. Lightly spray the sheets with the vegetable oil.) Stack the 4 pieces on top of each other.

Place some of the chopped walnut mixture into the corner of the filo pastry. Fold into a triangle starting at the corner and keep folding until the triangle is complete.

Place on a sprayed sheet pan, lightly brush some ghee on top, and sprinkle with nutmeg. Bake at 350 degrees (F) for 10 to 15 minutes, or until golden brown.