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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is so pretty. From The Essential Vegetarian Cookbook . You can use canned peaches if you like. Ingredients:
6 sheets phyllo pastry |
1/2 cup butter, melted |
2/3 cup slivered almonds |
1 1/2 teaspoons cinnamon |
1/2 cup brown sugar, divided |
3/4 cup orange juice (no pulp, strain if necesary!) |
4 peaches, ripe |
icing sugar, for dusting |
cooking spray |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray eight 1-cup muffin tins with cooking spray.
3. Cut each sheet of filo pastry into 8 squares.
4. Line each of the 8 muffin tin cups with 3 squares of filo pastry, brushing butter in between each layer and on the top, overlapping the sheets at different angles.
5. Combine the almonds, cinnamon, and 1/4 cup brown sugar in a small bowl; sprinkle over each of the 8 pastry cups.
6. Top each one with the 3 more squares of pastry, with butter in between each layer and continue to overlap the sheets at different angles.
7. Bake for 10 to 15 minutes until golden.
8. Meanwhile, in a small saucepan, dissolve the remaining 1/4 cup brown sugar in the orange juice; bring to a boil; reduce heat and simmer.
9. Halve the peaches and slice thinly (you can peel them or not - your preference).
10. Add the peaches to the syrup and stir gently to coat them; simmer for 2 or 3 minutes.
11. Remove the pastry flowers from the muffin tins, and with a slotted spoon, remove the peaches from the syrup and distribute evenly in the flowers .
12. Drizzle remaining syrup over them; dust with icing sugar.
13. Serve with whipped cream or ice cream if you like!
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