PEACH BAKLAVA ICEBOX CAKE
This chilled cake is a baklava-lover's dream come true. The familiar flavors of honey and pistachios are there, plus juicy peaches. Full sheets of graham crackers make clever layers between the fruit and tangy Greek yogurt filling.
Provided by Food Network Kitchen
Categories dessert
Time 8h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes.
- Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12.
- When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey.
CHEF JOHN'S BAKLAVA
I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. You can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you'll have a soggy mess.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
- Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
- Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
- Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
- Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cut baklava into about 12 diamond-shaped pieces approximately the same size.
- Bake in preheated oven until browned and crisp, about an hour.
- Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
- After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 47.4 g, Cholesterol 20.3 mg, Fat 29.8 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 7.2 g, Sodium 138.4 mg, Sugar 32.3 g
PECAN BOURBON BAKLAVA
Steps:
- Make Baklava:
- Preheat oven to 375 ̊F with rack in the middle. Lightly brush a 13 by 9-inch baking pan with melted butter.
- Pulse pecans, sugar, and cinnamon in a food processor until finely chopped.
- Cut phyllo sheets in half crosswise, forming 18 (12 by 8 1/2-inch) sheets, then arrange in 1 stack and cover with plastic wrap.
- Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface and gently brush with butter. Top with another sheet and brush with butter. Continue layering until you have a stack of 6 buttered sheets. Transfer stack to the baking dish and sprinkle with one-third of the pecan mixture. Build a second stack of 3 phyllo sheets, buttering between each layer. Transfer to a baking dish sprinkle with half of remaining pecan mixture. Repeat with another stack of 3 buttered sheets and sprinkle with remaining pecan mixture. Top with a stack of 6 buttered sheets.
- Score pastry with a sharp knife in quarters lengthwise, then score on a diagonal making 6 cuts about 2 inches apart to create a diamond pattern.
- Bake baklava 15 minutes. Reduce oven temperature to 325 ̊F until top is golden, 40-45 minutes more.
- Make syrup while baklava bakes:
- Bring honey, sugar, water, cloves, zest, and 1/4 cup bourbon to a simmer in a small pot, stirring until sugar and honey have dissolved. Remove from heat and let stand while baklava finishes baking.
- When baklava has finished baking, transfer in pan to a rack. Boil syrup until reduced to 1 1/2 cups, 3 to 5 minutes. Remove from heat and stir in remaining 2 Tbsp bourbon. Discard zest and cloves and pour hot syrup to be absorbed and flavors to develop. Cut into diamonds by cutting lengthwise into fourths, then diagonally across.
PEACH BAKLAVA
I LOVE peaches. In the summer when peaches are ripe and juicy, this is a wonderfully decadent dessert. It isn't for anyone who is counting calories though. If you're having guests, this can be prepared ahead of time.
Provided by Julie in TX
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine walnuts, 1 cup of sugar and 1 tablespoon of cinnamon and put aside.
- Melt 1 stick of butter in a saucepan over low heat. Add the chopped peaches and simmer until the mixture is thick. This should take about 25 minutes. Mash the softened peaches with the back of a spoon. Transfer the peach mixture to a shallow pan and chill completely in the refrigerator.
- Melt the remaining butter. Grease a 10 X 16 X 2 inch pan. Remove the phyllo sheets from the package and wrap in a damp towel. Working quickly, brush a sheet with butter and place it in the greased pan. Repeat this process with 7 more sheets of phyllo.
- Sprinkle 1/2 of the nut mixture over the pastry sheets. Brush 5 more sheets with butter and layer over the nut mixture. Spread the cooled peach mixture over the pastry. Top the peaches with another 5 buttered phyllo sheets. Spread the pastry with the remaining nut mixture. Top with 7 more buttered sheets. Top with 1 remaining phyllo sheet that is without butter.
- With a small sharp knife, cut the pastry into 1 1/2 X 1 1/2 inch diamonds by making diagonal cuts. Make sure that you cut all the way to the bottom. Using a spray bottle filled with water, spritz the top of the pastry generously to prevent curling in the oven. Bake in a 325 degree oven for 6o to 90 minutes until the top is golden brown.
- Place the remaining 2 cups sugar, water, cloves, remaining 1 tablespoon cinnamon, and orange and lemon zest in a small saucepan over medium heat. Boil for 10 minutes, then add honey and allow to cool slightly. Strain the syrup and set aside. When the baklava comes out of the oven, pour the syrup mixture over the pastry. Chill the pastry in the refrigerator overnight before serving.
Nutrition Facts : Calories 1001.4, Fat 64.9, SaturatedFat 23, Cholesterol 81.3, Sodium 403.3, Carbohydrate 104.7, Fiber 5.3, Sugar 78, Protein 10.9
APPLE-HONEY BAKLAVA
This baklava was created to honor the delicious combination of apples and honey. The syrup is honey-forward and the filling has less nuts than a classic baklava to allow the apples to shine. Breadcrumbs between the bottom layers of phyllo help absorb any excess moisture from the apples and keep the phyllo crisp, even after being soaked in syrup.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 32 pieces of baklava
Number Of Ingredients 15
Steps:
- Make the honey syrup: Combine the sugar, honey, orange zest, orange juice and water in a medium saucepan. Bring to a rapid simmer over medium heat, stirring to dissolve the sugar. Reduce the heat and slowly simmer until thick enough to coat a spoon, about 15 minutes. Remove from the heat and stir in the lemon juice. Let cool slightly. Remove the orange zest and reserve for the filling. Refrigerate the syrup until cold, at least 1 hour.
- Make the baklava: Position a rack in the lower third of the oven and preheat the oven to 375˚ F. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples and cook, stirring, until softened, about 5 minutes. Add the honey, cinnamon, salt and cloves; cook until the skillet is dry and the apples are sticky, 3 minutes. Set aside to cool.
- Pulse the nuts in a food processor until finely chopped; transfer to a large bowl. Finely chop the reserved orange zest and add to the nuts. Add the apples and 1/4 cup breadcrumbs and stir to combine.
- Melt the remaining 1 3/4 sticks butter in a saucepan over low heat. Brush the bottom and sides of a 9-by-13-inch baking dish with some of the melted butter. Unroll the phyllo dough onto a flat surface and cover with a damp towel. Lay 1 sheet of dough in the baking dish and lightly brush with some of the butter. (If there is a little excess phyllo just fold it over and brush lightly with more butter. If the sheet hangs out of the dish, trim to fit.) Sprinkle with some of the remaining 2 tablespoons breadcrumbs. Repeat the layering 5 more times (phyllo, butter, breadcrumbs). Scatter one-quarter of the apple-nut mixture on top.
- Layer 4 more sheets of phyllo on top, brushing with butter in between each; top with another one-quarter of the apple-nut mixture. Repeat this layering 2 more times (4 sheets of buttered phyllo, then one-quarter of the apple-nut mixture). Layer the remaining 6 sheets of phyllo on top, lightly brushing with butter in between each.
- Cut the baklava in half crosswise and lengthwise in the pan with a paring knife to make 4 quarters, cutting all the way through. Halve each quarter crosswise to make 8 rectangles. Cut each rectangle into 4 triangles. (You will end up with a total of 32 pieces.)
- Bake the baklava until golden and crisp, about 45 minutes. Remove from the oven; immediately pour the honey syrup over the top. Let the syrup soak in completely while the baklava cools, at least 3 hours.
PEACH BAKLAVA FLOWERS
This is so pretty! From "The Essential Vegetarian Cookbook". You can use canned peaches if you like. Posted for ZWT #6!
Provided by Cadillacgirl
Categories Low Protein
Time 35m
Yield 8 flowers, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray eight 1-cup muffin tins with cooking spray.
- Cut each sheet of filo pastry into 8 squares.
- Line each of the 8 muffin tin cups with 3 squares of filo pastry, brushing butter in between each layer and on the top, overlapping the sheets at different angles.
- Combine the almonds, cinnamon, and 1/4 cup brown sugar in a small bowl; sprinkle over each of the 8 pastry cups.
- Top each one with the 3 more squares of pastry, with butter in between each layer and continue to overlap the sheets at different angles.
- Bake for 10 to 15 minutes until golden.
- Meanwhile, in a small saucepan, dissolve the remaining 1/4 cup brown sugar in the orange juice; bring to a boil; reduce heat and simmer.
- Halve the peaches and slice thinly (you can peel them or not - your preference).
- Add the peaches to the syrup and stir gently to coat them; simmer for 2 or 3 minutes.
- Remove the pastry "flowers" from the muffin tins, and with a slotted spoon, remove the peaches from the syrup and distribute evenly in the "flowers".
- Drizzle remaining syrup over them; dust with icing sugar.
- Serve with whipped cream or ice cream if you like!
PEACHES AND CINNAMON
This is a side dish my kids like a lot. You can use canned peaches from the store but I prefer the canned peaches my mother in law sends.
Provided by Annie H
Categories Fruit
Time 2m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Open can of peaches.
- Drain can of peaches.
- Dump can of peaches into bowl.
- Dump cinnamon onto peaches.
- Stir peaches until cinnamon is all over 'em.
- Eat peaches.
- Goooood peaches.
- If you want to look more fancy, put the peaches into individual little dessert bowls and sprinkle the cinnamon over the top like a garnish, or garnish with orange zest. You can also sub Chinese 5 spice powder for the cinnamon.
- Best served at room temp, but can be made in advance and chilled.
Nutrition Facts : Calories 72.4, Fat 0.1, Sodium 6.7, Carbohydrate 19.6, Fiber 1.9, Sugar 17.5, Protein 0.6
SAUSAGE FLOWERS
Make and share this sausage flowers recipe from Food.com.
Provided by Pj in Illinois
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350.
- lightly grease miniature muffin pan.
- fry sausage and drain any grease.
- add all cheese and stir.
- press wantons in muffin pan.
- place meat mixture 1/2 way up inside wantons.
- bake 10 minutes or until edges are golden brown.
- top with salsa and sour cream.
MIRACLE BAKLAVA
Always asked to bring baklava to special occasions, I created this lighter version to help everyone cut back on calories and fat. The layers of phyllo dough make it very flaky. Try it...you'll like it!
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 30 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the wafer crumbs, sugar and cinnamon; set aside. Spritz a 13x9-in. baking pan with butter-flavored spray. Unroll phyllo sheets. Place one sheet of phyllo in pan; spritz with butter-flavored spray and brush to coat evenly. Repeat seven times, spritzing and brushing each layer. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.), Sprinkle 1/4 cup crumb mixture over phyllo in pan. Layer with two sheets of phyllo, spritzing and brushing with butter-flavored spray between each. Sprinkle with 1/4 cup crumb mixture; repeat 11 times. Top with one phyllo sheet; spritz and brush with butter-flavored spray. Repeat seven more times, spritzing and brushing each layer., Cut into 15 squares; cut each square in half diagonally. Bake at 350° for 40-45 minutes or until golden brown., Meanwhile, in a saucepan, bring the sugar, water, honey and lemon zest to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Pour syrup over warm baklava.
Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 2g protein.
PEACH CAKE PUDDING
I don't see why you could'nt try this with well-drained canned peaches if fresh peaches are not available. Yummy!!
Provided by bert2421
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine peaches with sugar, orange juice& nutmeg.
- Spoon into a 11x7 baking dish.
- Topping: Beat butter with sugar til fluffy.
- Beat in eggs one at a time.
- Stir in orange rind and vanilla.
- Stir 1/2 dry ingredients into batter, then stir in milk and then rest of flour.
- Spread on peaches and bake at 375 for about 50 minutes.
Nutrition Facts : Calories 394.8, Fat 18.3, SaturatedFat 10.7, Cholesterol 113.1, Sodium 199.9, Carbohydrate 54.9, Fiber 3.9, Sugar 40.6, Protein 6.3
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