Peach and Pecan Baklava
The crispy crunch of baklava is paired perfectly with juicy and jammy peaches in this pecan baklava. It’s all coated in a homemade peach syrup, and spiced with cardamom for those peach crisp vibes. Sweet, rich, fruit and nutty, with just the right amount of saltiness, a piece of this peach baklava is so delicious they’ll soon be another piece.
…And some of the pieces are small, so maybe just one more. Does baklava count as a balanced breakfast?
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All About Peaches
I think of peaches as being the most summery fruit- well, maybe tied with watermelon. They’re soft and juicy, and really require getting messy. It’s impossible to eat a really good peach neatly. There are hundreds of different varieties of peach, with the most common being the ones I used- yellow peaches. Depending on where you live in the United States, peaches are in season between late May and September. To choose a good peach, start by looking for a vibrant color; ripe peaches should have a deep, rich hue, which varies by variety. Gently squeeze the peach—ripe fruit will give slightly but shouldn’t be too soft. Be very gently here- you don’t want to go around bruising all the peaches for the next shopper! A sweet smell is a good sign. Additionally, inspect the skin for smoothness and avoid peaches with dents or bruises. When it comes to storage, if your peaches are not yet ripe, keep them at room temperature to allow them to ripen over a few days. Check them daily for readiness. You can prolong their shelf life in the fridge, but I try to use mine as soon as they’re ripe for the best peach experience. Also, avoid placing them near other fruits that produce ethylene gas, such as apples and bananas, as this can cause the peaches to ripen too quickly.
Peaches are low in calories and high in fiber and anti-oxidants. They also contain vitamins A, C, E, and K. Additionally peaches provide minerals like copper, iron, magnesium, manganese, phosphorus, potassium, and zinc, as well as nutrients such as choline, niacin, and folate.
Feeling Peachy? Try one of these recipes!
- July’s Peach and Daylily Salad
- Vegan Oat Pancakes with Peaches (GF)
- The Easiest, Any-Fruit, Vegan Clafoutis
Got Pecans? Try one of these Vegan Pecan Recipes!
- Golden Sweet Steamed Buns with Raisins and Pecans
- Wood Sorrel, Jicama, and Beet Slaw
- Stout, Pecan and Ginger Bread (Vegan)
- Pumpkin, Pecan and Pineapple Upside-Down Cake
- No Mayo Purple Cabbage Slaw
- Vegan Banana Carob Chip Muffins
- Vegan Pumpkin Pie Spice Granola
Tips and Tricks for Making Peach Pecan Baklava
- Make sure to defrost the filo sheets well at least a couple hours before making the baklava.
- If you do not have cardamom, a combination of cinnamon and a tiny bit of nutmeg would also be delicious.
- Do not substitute vegan butter for the coconut oil- the higher moisture content in vegan butter will lead to a less crisp filo. A better alternative is olive oil.
- There are a lot of people with strong feelings about how one should layer up their baklava. I am not one of them. If you think there is a better way, do it!
- When slicing the baklava before baking, use your other hand to steady the layers and stop them from slipping around.
- If you live somewhere humid (as I do) don’t expect your baklava to last more than a few days. It is best stored at room temperature.
Peach and Pecan Baklava
Ingredients
- 2 fresh peaches
- 1 1/3 cup sugar, divided
- 3 tbsp. cornstarch
- 1 1/2 tsp. cardamom, divided
- 8 oz. pecans
- 1/4 tsp. salt
- 2/3 cup coconut oil, melted
- 16 oz. package of 14x18" filo, defrosted
Instructions
- Start by peeling the peaches. The easiest way I've found is to bring a pot of water to a boil. Prepare a bowl with ice water and set aside. Place the peaches in the boiling water, let sit for about 30 seconds to a minute, and then transfer them to the ice water. The skin should now easily peel off the peaches. Cut the peaches in half, remove the pits, and cut into small cubes.
- Add the cut peaches to a saucepan, along with 1 cup of sugar and 1/2 cup of water. Bring to a simmer, and allow to simmer for about 20 minutes. Scoop out the peaches into a mixing bowl, making sure to save the syrup. Combine the peaches with the cornstarch and 1/2 tsp. of cardamom. Mix and set aside.
- Preheat the oven to 325F, and lightly grease a large baking sheet (I used an 11x17 inch pan, but I've also done a similar recipe in a 9x14). Trim the filo dough to match the size of the baking sheet.
- To prepare the nuts, use a food processor and pulse to finely chop the nuts. Add the remaining 1/3 cup of sugar, 1 tsp. cardamom, and the salt. Pulse once to combine.
- To assemble the baklava, start by placing a sheet of filo down on the baking sheet. Brush with melted coconut oil. Repeat this 5 more times. Sprinkle about 1/2 of the pecans on in an even layer. Add 3 more layers of filo topped with melted coconut oil. Add the peaches, gently spreading them onto the filo. Top with 3 more layers of filo and coconut oil. Add the remaining nuts. Top with layers of the remaining filo and coconut oil, leaving the last layer on covered with oil.
- Use a sharp knife to cut the baklava into pieces. To make diamonds, I cut my baklava down the length into 1 1/2 inch strips, and then cut on the diagonal.
- Place in the oven and bake for around 40 minutes, until golden. Remove from the oven and immediately pour the peach syrup evenly over the top of the pastry. Allow to cool for at least three hours before serving.
