Directions:
- Cut peeled peaches in half and marinate in the balsamic vinegar for 30 minutes. (If you don't have aged balsamic, pour double the amount of balsamic in a sauce pot and reduce by half over low heat).
- Take a sheet of phyllo and brush with melted butter, repeat until all sheets have been layered and buttered.
- Cut the phyllo into 4 sections.
- Cut marnited peach halves into slices and place onto phyllo sections (using a 1/2 peach for each section).
- Divide asiago evenly over the peaches.
- Fold phyllo and brush with butter.
- Bake at 350 for 20 minutes, until golden and crispy.
- I triple this recipe and freeze just before I bake. It's a great treat in the middle of winter when you want it to be summer! I have also tried canned peaches and it doesn't work out well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.63 Kcal (1715 kJ) | ||
| Calories from fat | 220.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.51g | 38% | |
|---|---|---|---|
| Cholesterol | 61.45mg | 20% | |
| Sodium | 1007.8mg | 42% | |
| Potassium | 243.03mg | 5% | |
| Total Carbs | 24.09g | 8% | |
| Sugars | 10.82g | 43% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 22.6g | 45% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 685.9mg | 69% | |
| Amount Per 100 g | |||
| Calories | 215.94 Kcal (904 kJ) | ||
| Calories from fat | 116.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.92g | 38% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 20% | |
| Sodium | 531.26mg | 42% | |
| Potassium | 128.11mg | 5% | |
| Total Carbs | 12.7g | 8% | |
| Sugars | 5.7g | 43% | |
| Dietary Fiber | 0.99g | 8% | |
| Protein | 11.91g | 45% | |
| Vitamin C | 2.8mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 5% | |
| Calcium | 361.6mg | 69% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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