Peach pistachio baklava. I accidentally bought a box of phyllo dough last weekend (I was making paté chaud, and reached for 3 boxes of puff pasty without checking to see that they were the same). So, I decided to make a seasonal baklava with peaches! After slicing the fruit thin, I simmered them in simple syrup to candy. Once candied, the peaches were removed from the syrup to dry, then combined all the other ingredients and rolled + scrunched until an entire cake pan was filled. The skin and center of the peaches turned the simple syrup a beautiful rose color, which gives the final pastry a lovely warm tint. I’m excited to try this with other fruits!
Combine the water, sugar, and diced peach into a small sauce pan. Bring it to a boil, then reduce heat to a simmer, and cook for 20 minutes, until the peaches are translucent. Remove peaches with a slotted spoon, and spread it out to cool on a plate. Pour the peach simple syrup into a jar and reserve until the end, Mix the pistachios, breadcrumbs, sugar, and cinnamon in a medium bowl, then set it aside, Unroll the thawed phyllo dough, but keep it cover when not in use to prevent it from drying out, Lay down one sheet of phyllo, brush it with the margarine, then lay down a second sheet of phyllo dough, and sprinkle with 2 tablespoons of the nut mixture, and dot with a line of candied peaches, Using a skewer or chopstick, loosely roll the the phyllo stack into a tube, then scrunch from both ends to form wrinkles and folds. Slide the roll off of the stick and line the edges of a round cake pan (9" to 10" in diameter), Repeat until you run out of space, or until all the phyllo and nut mixture is used up, Heat oven to 350˚F Bake baklava for about one hour, or until pastry is golden, Remove the baklava from the oven, carefully cut through the rounds at 2"-3" sections for serving, Pour the peach syrup all over and allow it to soak in for at least 2 hours,Peach Pistachio Baklava
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