PICTURES OF PEACH FLOWERS RECIPES

Steps:

• Preheat the oven to 200°C (400°F). Grease with butter or spray with baking spray a 12 cup muffin tin form. Set aside.
• Thinly slice the peaches and plums, or whichever fruits you decide to use. You can use apples, strawberries, pears, nectarines, etc.Place the slices into a deep bowl, add 2 tablespoons of water, cover with plastic food wrap and microwave for about 3 minutes. You can also steam them for about 3 minutes in a steamer. The slices should become softer and easier to bend, but not to mushy or too soft to break if you lift them.Allow the slices to cool to room temperature (in the fridge or freezer) before assembling the flowers.
• Roll out the puff pastry sheet and cut into 10-12 long strips about 3,5 cm (1,5 inches) wide.When working with this kind of dough, especially when it is warm, keep just one strip out of the fridge at the time, and refrigerate the rest, until needed.
• Take one strip of the puff pastry, spread about a ½ teaspoon of apricot jam along the whole strip. Place the peach slices, with skins up, on the top half of the strip. Each further slice overlapping with the one before it. Like in the photo.
• When the top half of the pastry strip is completely covered with peach slices, fold the bottom half of the pastry over the peaches. Like in the photo. Make sure that top half, with the skins, of the peach slices are not covered with the dough.
• Carefully start rolling the dough with the fruit slices from the short side. Fruit slices might start sliding out, gently push them back in place, and keep them in place with your fingers while rolling.Once all rolled up, carefully place the tart into the prepared muffin cup form. It's better to keep the muffin form with the prepared peach tarts in the fridge while working on the others.
• Once all the peach tarts are finished and in the muffin tray, place the tray in the oven and bake for 15-20 minutes, or until the pastry if baked through and is golden brown.
• Dust with confectioners sugar and serve immediately. But they are good cold as well.Enjoy!

Steps:

• 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!