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.
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!
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
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
OREO FLOWERS
Make and share this Oreo Flowers recipe from Food.com.
Provided by High school musical
Categories Dessert
Time 15m
Yield 3 cookies
Number Of Ingredients 4
Steps:
- Melt chocolate chips in the microwave until melted and smooth. Stir often.
- Carefully put oreo cookies on the popsicle sticks.
- Cover oreo cookie with melted chocolate.
- Place oreo on wax paper.
- Add gumdrops on top.
- Allow it to cool and harden.
- Share your oreo cookie with your friends!
Nutrition Facts : Calories 217.3, Fat 12.3, SaturatedFat 6.2, Cholesterol 6, Sodium 71.1, Carbohydrate 25.6, Fiber 0.4, Sugar 22.7, Protein 2.2
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.
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