Peach Baklava
Indulge in the irresistible fusion of juicy summer peaches and classic Middle Eastern flavors with this Peach Baklava recipe. Layers of buttery, flaky phyllo dough encase a luscious filling of caramelized peaches, spiced chopped nuts, and a hint of cinnamon, creating a dessert that's both crisp and decadently sweet. A drizzle of honey-infused syrup soaks into each golden slice, adding richness and natural sweetness, while a touch of lemon juice balances the flavors beautifully. Perfect for a special occasion or a sweet treat at the end of a meal, this Peach Baklava offers a fresh and fruity twist on a beloved classic. With its simple preparation and stunning presentation, it’s a showstopping dessert idea that’s sure to steal the spotlight.
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Recipe Information
Ingredients
- 16 sheets Phyllo dough
- 1 cup Unsalted butter
- 3 medium Peaches
- 0.5 cup Honey
- 0.25 cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 cup Chopped walnuts
- 0.5 cup Chopped almonds
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 cup Water
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a thin layer of melted butter.
Peel, pit, and dice the peaches into small, bite-sized pieces. In a small saucepan over medium heat, combine the diced peaches, 2 tablespoons of honey, granulated sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the peaches soften and release their juices. Remove from heat and set aside to cool.
In a mixing bowl, combine the chopped walnuts, chopped almonds, ground cinnamon, and 2 tablespoons of sugar. Set the nut mixture aside.
Melt the butter in the microwave or on the stovetop. Using a pastry brush, lightly coat one sheet of phyllo dough with butter and layer it onto the bottom of the greased baking dish. Add 7 more sheets of phyllo, brushing each layer with butter before adding the next.
Spread half of the peach mixture evenly over the phyllo layers. Sprinkle half of the nut mixture on top of the peaches, distributing it evenly.
Layer 4 more sheets of phyllo dough on top of the nut mixture, brushing each with butter as before.
Spread the remaining peach mixture over the phyllo, followed by the remaining nut mixture.
Top with the last 4 sheets of phyllo dough, again brushing each layer with butter. Finally, generously brush butter over the top layer.
Using a sharp knife, cut the baklava into diamond or square-shaped pieces. Make sure to cut all the way through the layers.
Bake the baklava in the preheated oven for 40-45 minutes, or until the top is golden and crisp.
While the baklava is baking, prepare the syrup. In a small saucepan, combine the remaining honey, water, and vanilla extract. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 5 minutes. Remove from heat and let the syrup cool slightly.
As soon as you remove the baked baklava from the oven, evenly pour the syrup over the hot dessert, making sure it seeps into all the cuts and edges.
Allow the baklava to cool completely at room temperature so the syrup can soak in fully. Once cooled, carefully remove the pieces from the pan and serve. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 17.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
