Ingredientes para Peach Baklava
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Como fazer Peach Baklava
- Preheat oven to 325°F (160°C).
- **Prepare the Nut Mixture:** In a large bowl, combine 1 cup walnuts (chopped), 1 cup granulated sugar, and 2 tablespoons ground cinnamon. Set aside.
- **Prepare the Peaches:** Melt 1/2 cup (1 stick) unsalted butter in a saucepan over low heat. Add 4 cups chopped ripe peaches and simmer for 25 minutes, or until thickened. Mash the softened peaches gently with a spoon.
- **Assemble the Baklava:** Grease a 10x16x2 inch baking pan with 1/4 cup (1/2 stick) melted unsalted butter.
- Layer 8 sheets of phyllo pastry (keeping remaining sheets covered with a damp towel to prevent drying), brushing each sheet with melted butter. Sprinkle half of the nut mixture evenly over the phyllo.
- Spread the cooled peach mixture evenly over the nut layer.
- Layer 5 more buttered phyllo sheets, followed by the remaining nut mixture and another 7 buttered phyllo sheets. Top with one final unbuttered phyllo sheet.
- **Cut and Score:** Using a sharp knife, cut the baklava into 1 1/2 x 1 1/2 inch diamonds, cutting all the way through to the bottom of the pan.
- **Prevent Curling:** Lightly spritz the top of the baklava with water from a spray bottle.
- **Bake:** Bake for 60-90 minutes, or until the top is golden brown and crisp.
- **Prepare the Syrup:** While the baklava is baking, combine 2 cups granulated sugar, 1 cup water, 1 teaspoon ground cloves, 1 tablespoon ground cinnamon, zest of 1 orange, zest of 1 lemon in a small saucepan. Bring to a boil over medium heat, then simmer for 10 minutes. Stir in 1/2 cup honey. Remove from heat and allow to cool slightly. Strain the syrup before using.
- **Syrup and Chill:** Once the baklava is out of the oven, immediately pour the warm syrup over the hot pastry. Let it cool completely, then chill in the refrigerator overnight to allow the flavors to meld before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
311g
Fat
114g
Carbs
34g
