For the Syrup
- 1/ 2 cup granulated sugar or cardamom sugar
- 1/ 2 cup honey or maple syrup
- 2 cinnamon sticks
- Pinch salt
For the Pastry Roses
- 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
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
Preheat oven to 350F degrees.
Lightly grease a muffin pan.
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.
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.
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.
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.