Spiced Peaches in Crisp Phyllo Pastry (Bric de Melocotón Perfumado)

Spiced Peaches in Crisp Phyllo Pastry (Bric de Melocotón Perfumado) Recipe
Photo: Jan Smith
The filling for this strudel-like dessert is similar to homemade peach preserves. Pay close attention during the last 15 minutes of cooking the peaches to prevent burning. Prepare this dessert a day or two ahead, and store in an airtight container.

Yield:

6 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 217
Caloriesfromfat 36 %
Fat 8.7 g
Satfat 0.4 g
Monofat 3.1 g
Polyfat 2.6 g
Protein 2.8 g
Carbohydrate 37.5 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 111 mg
Calcium 14 mg

Ingredients

1/3 cup granulated sugar
1/2 cup unsweetened white grape juice, divided
1/2 cup riesling or other sweet white wine
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon ground nutmeg
3 whole cloves
1 (3-inch) cinnamon stick
4 cups coarsely chopped peeled peaches (about 1 1/2 pounds)
12 (14 x 9-inch) sheets frozen phyllo dough, thawed (such as Athens)
Cooking spray
1 teaspoon powdered sugar

Preparation

Combine granulated sugar and 3 tablespoons grape juice in a medium saucepan. Cook over high heat 4 minutes or until golden, stirring constantly. Remove from heat. Stir in remaining 5 tablespoons grape juice, wine, and the next 5 ingredients (through cinnamon); bring to a boil. Reduce heat, and simmer 10 minutes. Remove and discard cloves and cinnamon stick. Stir in peaches; bring to a boil. Reduce heat to medium; cook 25 minutes or until very thick, stirring frequently. Cool 1 hour.

Preheat oven to 375°.

Place 1 phyllo sheet on work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Place another phyllo sheet on top of first; lightly coat with cooking spray. Repeat procedure with the remaining phyllo and cooking spray, ending with cooking spray.

Spoon peach mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of peach mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or pastry may split.) Place pastry, seam side down, on a baking sheet coated with cooking spray. Divide pastry into 6 equal portions by scoring 5 diagonal slits on top using a sharp knife. Lightly coat the pastry with cooking spray.

Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on baking sheet on a wire rack. Sprinkle with powdered sugar. Cut along scored slits into equal portions using a serrated knife.

Penelope Casas,

Cooking Light

July 2005
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