A great dessert rendered vegan with a little help from some vegan phyllo dough. Available at Whole Foods, the phyllo dough from Fillo Factory is not just vegan, but kosher, trans-fat free and cholesterol free - phew! Just make sure to thaw the frozen phyllo beginning the morning you want to make this recipe - it takes up to 8 hours, so don't get caught off guard. www.fillofactory.comAlso, this recipe was featured in my cooking magazine under a feature on Spanish cuisine. I did some google-searching to see if this type of Spanish peach tart is a traditional dessert, but couldn't turn anything up. Oh well!
In a saucepan, combine 1/3 cup raw (vegan) sugar and 3 tablespoons white grape juice. Cook over high heat for 4 minutes, stirring constantly (it will bubble and turn a light gold).
Remove from heat and add 5 more tablespoons white grape juice, 1/2 cup riesling or other sweet white wine, 1/2 tsp. grated lemon rind, 2 teaspoons fresh squeezed lemon juice, 1 cinnamon stick, 3 whole cloves, and 1/8 tsp. nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add 4 cups coarsley chopped, peeled peaches and cook until thick, stirring frequently. The original recipe said this would take about 25 minutes, but for me it was about 10 minutes more than that (note: I had the same problem when making cherry preserves back in June, so maybe it's something about the way I make jams and jam-like fillings!)
Cool for one hour - have a nice glass of that riesling in the interim :) As I've mentioned before, I managed to track down the information the Chateau St. Michelle's riesling is vegan (although their other whites aren't!)
In a saucepan, combine 1/3 cup raw (vegan) sugar and 3 tablespoons white grape juice. Cook over high heat for 4 minutes, stirring constantly (it will bubble and turn a light gold).
Remove from heat and add 5 more tablespoons white grape juice, 1/2 cup riesling or other sweet white wine, 1/2 tsp. grated lemon rind, 2 teaspoons fresh squeezed lemon juice, 1 cinnamon stick, 3 whole cloves, and 1/8 tsp. nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add 4 cups coarsley chopped, peeled peaches and cook until thick, stirring frequently. The original recipe said this would take about 25 minutes, but for me it was about 10 minutes more than that (note: I had the same problem when making cherry preserves back in June, so maybe it's something about the way I make jams and jam-like fillings!)
Cool for one hour - have a nice glass of that riesling in the interim :) As I've mentioned before, I managed to track down the information the Chateau St. Michelle's riesling is vegan (although their other whites aren't!)
You'll now need twelve sheets of 14x9 phyllo. Since the one from Fillo Factory is sold in 14x18 sheets, double up 6 instead. Working one sheet at a time on a flat work surface, coat the top of the phyllo lightly with cooking spray, then top with another sheet of phyllo. Repeat with cooking spray and remaining phyllo until you have 12 layers.
Spoon the peach filling along one long edge of phyllo, leaving a two-inch border. Fold the short sides up over the filling. Starting from the long side, roll the phyllo up jelly-roll fashion, but not too tightly, or your phyllo might crack. Place, seam-side-down, on a baking sheet coated with cooking spray. Scour 5 slits along the top of the pastry at even intervals so you'll have six even slices. Coat the top with cooking spray. Bake at 375 for 25 minutes until lightly golden on top.
Dust the top with 1 tsp. powdered sugar, and cut into 6 slices along your pre-made slits. Yum!
Cost:
white grape juice $3.99
riesling $16.99
lemon $0.79
peaches $5.77
phyllo dough $3.69
white grape juice $3.99
riesling $16.99
lemon $0.79
peaches $5.77
phyllo dough $3.69
No comments:
Post a Comment