Baklava with Peach Cream
Ingredients
- 500 g phyllo Viritou Nineli
- 300 g walnuts Filopoulos, finely chopped
- 200 g sugar
- 1 cup butter Militsopoulos, melted
- 1 cup honey Meligyris
- 1/2 cup peach juice
- 1 tbsp corn flour
Instructions
- Grease a baking dish with some butter and layer 10 sheets of phyllo, brushing each sheet with melted butter.
- Sprinkle with half of the chopped walnuts.
- Repeat the process with additional phyllo sheets and walnuts.
- Finish with 10 sheets of phyllo.
- Cut into pieces and bake at 180°C for 45-50 minutes until golden.
- Meanwhile, prepare the syrup: boil the sugar, honey, and peach juice, add the corn flour, and stir until slightly thickened.
- Pour the hot syrup over the hot baklava and let it absorb.
Welcome to Zois Fine Food, the ideal destination to enjoy the ultimate Greek gastronomic experience in France.
Information
Assistance
- SAS Zois Fine Food & Beverages Trading
- GRASSE (06130), 10 AVENUE JOSEPH HONORE INSARD, ZI le bois de Grasse Lot 02, FRANCE
- SIREN No#: 907 558 308
- TVA No: FR75907558308
©2024 Zois Fine Food France. All rights reserved. Developed by NetValue