Best Peach Baklava Flowers Recipes

PEACH BAKLAVA ICEBOX CAKE

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.

MIRACLE BAKLAVA

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.

BAKLAVA THUMBPRINT COOKIES

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.

YIA YIA'S BAKLAVA

Steps:

• Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
• Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
• Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
• Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
• Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
• Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
• Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
• Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
• Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
• Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

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.

CHEF JOHN'S BAKLAVA

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.

PEACH BAKLAVA FLOWERS

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!

APPLE-HONEY BAKLAVA

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

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.