Peach Baklava Galette with Sour Cream Pastry
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Peach Baklava Galette with Sour Cream Pastry
Ingredient
Pastry
185g plain flour, plus extra for dusting
¼ teaspoon baking powder
120g salted butter, cold, cut into cubes
90g sour cream, cold, cut into cubes
Baklava Filling
¼ cup walnuts, blitzed into crumbs
¼ cup pistachio nuts, blitzed into crumbs
50 caster sugar
1 tablespoon plain flour
1 teaspoon cinnamon
Top Filling
4 large yellow peaches, sliced
Glaze
1 egg
1 tbs demerara sugar
Vanilla ice cream, yoghurt or double cream to serve
Method
Pastry
To make the pastry, place the flour, baking powder and butter into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again to form crumbs, then add in the cream and pulse until the mixture comes together into a dough.
Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 2 hours to rest.
Preheat the oven to 200 degrees. Mix together the baklava base ingredients in a small bowl and toss to combine.
Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a rough 40cm circle around 3-4mm thick.
Carefully transfer the pastry to a large lined oven tray and sprinkle the pastry with half the baklava mixture leaving a 5cm border on the outside.
Fan the peaches over the baklava mixture and carefully fold the pastry border up and around the filling. Brush the egg mixture all around the outside of the pastry and sprinkle with demerara sugar.
Bake for 40 minutes, or until the pastry is golden. Remove from the oven and set aside to cool slightly before serving with cream or vanilla ice cream.
Recipe by Courtney Roulston
