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

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

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 36%
  • Fat: 8.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 2.6g
  • Protein: 2.8g
  • Carbohydrate: 37.5g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 111mg
  • Calcium: 14mg

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

  1. 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.
  2. Preheat oven to 375°.
  3. 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.
  4. 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.
  5. 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.
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