Peach Baklava Flowers
Delight your guests with a stunning dessert that's as beautiful as it is delicious—Peach Baklava Flowers! This playful twist on traditional baklava combines layers of buttery, crisp phyllo dough with a luscious filling of ripe peaches, pistachios, almonds, and warming spices like cinnamon and cardamom. Shaped into elegant flower cups and baked to golden perfection, each bite bursts with juicy sweetness and nutty crunch. Finished with a fragrant honey syrup infused with vanilla and a hint of citrus, these individually portioned treats are ideal for entertaining or special occasions. Easy to make and irresistibly gorgeous, Peach Baklava Flowers are the ultimate fusion of classic Middle Eastern flavors and fresh summertime charm. Perfect for anyone seeking a creative, eye-catching dessert!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 100 grams Unsalted butter, melted
- 2 Ripe peaches, diced
- 120 grams Pistachios, finely chopped
- 80 grams Almonds, finely chopped
- 50 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 120 milliliters Honey
- 60 milliliters Water
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 3 Cloves (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a standard 12-cup muffin tin lightly with melted butter.
Cut the phyllo sheets into squares roughly 15 cm (6 inches) on each side. Keep the sheets covered with a damp cloth to prevent drying out.
Brush one square of phyllo dough with melted butter, and layer another square on top, slightly staggered to create a flower-like shape. Repeat with a third layer, brushing each with butter.
Carefully press the layered phyllo flower into one of the greased muffin tin cups, shaping it to fit and leaving the edges slightly crinkled for texture. Repeat this for all 12 muffin cups.
In a medium bowl, combine the diced peaches, chopped pistachios, chopped almonds, granulated sugar, ground cinnamon, and ground cardamom. Mix until evenly combined.
Spoon 2 to 3 tablespoons of the peach mixture into each phyllo flower cup, filling them just to the top.
Bake the phyllo flowers in the preheated oven for 20 to 25 minutes, or until the edges are golden brown and crisp.
While the baklava flowers are baking, prepare the syrup by combining the honey, water, lemon juice, vanilla extract, and cloves in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook for 5 minutes. Remove from heat and discard the cloves if used.
Once the baklava flowers are done baking, remove them from the oven and let them cool slightly for 5 minutes. While still warm, drizzle the prepared syrup over each flower, ensuring the filling and edges are coated.
Allow the baklava flowers to cool completely before removing them from the muffin tin. Serve and enjoy, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 368.6 g | 134% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 188.3 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2761 mg | 59% | |
*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.
