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
BAKLAVA THUMBPRINT COOKIES
The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more-which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. -Sharon Eshelman, Harrington, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes. , Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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
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!
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.
More about "peach baklava recipes"
BAKLAVA | RICARDO
From ricardocuisine.com
BAKLAVA RECIPE-HOW TO MAKE THE BEST HONEY BAKLAVA
From themediterraneandish.com
PEACH GALETTE WITH BAKLAVA FILLING - A COZY KITCHEN
From acozykitchen.com
10 BEST PHYLLO DOUGH DESSERT WITH PEACHES RECIPES
From yummly.com
PEACH BAKLAVA ICEBOX CAKE – RECIPES NETWORK
From recipenet.org
BAKLAVA RECIPE WITH STEP-BY-STEP INSTRUCTIONS | DELICIOUS MEETS …
From deliciousmeetshealthy.com
TOP RECIPES FROM DUFF: ACE OF TASTE - FOOD NETWORK
From foodnetwork.com
BAKLAVA BAKED PEARS - HEART HEALTHY GREEK
From hearthealthygreek.com
HOW TO MAKE CROATIAN BRESKVICE – PEACH SHAPED COOKIES
From chasingthedonkey.com
PEACH GALETTE WITH BAKLAVA FILLING | RECIPE | BAKLAVA, PEACH, GALETTE
From pinterest.ca
HOW TO MAKE BAKLAVA FROM SCRATCH | ALTON BROWN
From altonbrown.com
BAKLAVA RECIPE - JO COOKS
From jocooks.com
BAKLAVA RECIPE WITH PEACH AND PECAN FILLING | HOW TO MAKE PHYLLO …
From youtube.com
30 BEST PEACH DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
EASY BAKLAVA PIE - THE SLEEPY PEACH BLOG
From thesleepypeachblog.com
PEACH BAKLAVA GALETTE WITH SOUR CREAM PASTRY — FARM TO FORK
From farmtofork.com.au
BAKLAVA RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
THE BEST HOMEMADE PEACH JAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
RECIPES FOR GATHERING | BAKLAVA
From peachcheesecakeranch.com
BAKLAVA RECIPES | MYRECIPES
From myrecipes.com
PEACH BAKLAVA ICEBOX CAKE | RECIPE | ICEBOX CAKE, RETRO DESSERTS ...
From pinterest.com
PECAN PIE BAKLAVA - CRAZY FOR CRUST
From crazyforcrust.com
PEACH WHITE WINE SLUSHIES - 4 SONS 'R' US
From 4sonrus.com
PEACH BAKLAVA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PAULA DEEN'S BITE-SIZED BAKLAVA RECIPE HAS FANS INSPIRED
From mashed.com
HOW TO MAKE BAKLAVA - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
PEACH BAKLAVA ICEBOX CAKE | RECIPE | ICEBOX CAKE, ICEBOX CAKE …
From pinterest.ca
AUTHENTIC PISTACHIO BAKLAVA RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
OUR BEST BAKLAVA RECIPES | ALLRECIPES
From allrecipes.com
BAKLAVA POKE CAKE | EASY HOMEMADE CINNAMON PECAN CAKE
From lifeloveandsugar.com
25 BEST PEACH DESSERTS - EASY HOMEMADE PEACH DESSERT RECIPES
From thepioneerwoman.com
BAKLAVA RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
MAPLE AND PECAN BAKLAVA | RICARDO
From ricardocuisine.com
HOMEMADE PISTACHIO BAKLAVA (PISTACHIO BAKLAWA) - ALPHAFOODIE
From alphafoodie.com
HODA'S MOM'S BAKLAVA RECIPE - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #desserts #fruit #pitted-fruit #peaches #4-hours-or-less
You'll also love