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!
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