Peach Baklava Flowers - cooking recipe

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

Preparation

Preheat oven to 350 degrees Fahrenheit.
Spray eight 1-cup muffin tins with cooking spray.
Cut each sheet of filo pastry into 8 squares.
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.
Combine the almonds, cinnamon, and 1/4 cup brown sugar in a small bowl; sprinkle over each of the 8 pastry cups.
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.
Bake for 10 to 15 minutes until golden.
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.
Halve the peaches and slice thinly (you can peel them or not - your preference).
Add the peaches to the syrup and stir gently to coat them; simmer for 2 or 3 minutes.
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\".
Drizzle remaining syrup over them; dust with icing sugar.
Serve with whipped cream or ice cream if you like!