Peach Phyllo Roses
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Recipe Intro From lisathompson
Don't leave late summer peaches out of your September Baking Repertoire. I dreamt up these peachy phyllo roses with a nod to one of my favorite pastries- baklava! I try to substitute olive oil in place of butter in my cooking and baking, and these pastries fit the bill perfectly. Douse these floral treats with a spiced honey or maple syrup while they're hot from the oven and revel in the aromas of toasted pecans, cinnamon, and cardamom. The result is a juicy yet crisp bite loaded with warm spices and natural sweetness.
- Recipe Card
Recipe Card
For the Syrup
ingredients
- 1/2 cup granulated sugar or cardamom sugar
- 1/2 cup honey or maple syrup
- 2 cinnamon sticks
- Pinch salt
For the Pastry Roses
ingredients
- 8 ounces frozen phyllo dough sheets, thawed
- Olive oil
- 1/4 pound toasted pecan halves, finely chopped
- 1 pound (about 2 large) ripe peaches, pitted and thinly sliced
Make the Syrup
Method
Step 1
Add sugar or cardamom sugar, water, honey or maple syrup, cinnamon sticks, and salt to a medium sauce pot and reduce by half over medium heat, about 20 minutes. Remove from heat and let steep until ready to use. Syrup can be made up to 1 week in advance, stored tightly and refrigerated, just gently heat before pouring over the pastries.
Make the Pastry Roses
Step 1
Preheat oven to 350F degrees.
Step 2
Lightly grease a muffin pan.
Step 3
Lay two sheets of phyllo dough on a clean work surface or a baking sheet and brush with a light but even coating of olive oil.
Step 4
Sprinkle finely chopped pecans over phyllo, then top with two more sheets, pressing to adhere. Brush with more olive oil and repeat two more times, for a total of 3 layers. Brush top layer with olive oil and cover with a lightly damp towel. Repeat the process with remaining phyllo.
Step 5
Cut four 3-inch wide strips out of each layered phyllo sheet (for a total of 8 strips) lengthwise with a pastry wheel or a sharp knife. Overlap peach slices, letting the tops hang over the edge of the pastry by 1/2". Carefully roll the pastry into a spiral from one end to the other. Brush with more olive oil and place in prepared muffin pan. Repeat with remaining phyllo strips and peaches.
Step 6
Bake until golden brown and crisp, about 35 minutes. Remove from oven and immediately pour warm syrup overtop. Let cool completely and serve. Pastry roses can be stored in an airtight container at room temperature for up to 2 days.