Description
Indulge in a showstopping dessert that perfectly balances ultra-crispy, golden layers of Antoniou Fillo Pastry with a luscious, creamy stone fruit filling. This modern take on traditional pastry uses an artistic crinkle method, making it an elegant centerpiece for brunch or dinner parties. Every bite offers satisfying crunch and a soft, nostalgically sweet peach custard finish that is certain to delight your guests.
Ingredients
375g Antoniou Fillo Pastry
150g Unsalted butter, melted
4 large Peaches, thinly sliced
300ml Thickened cream
3/4 cup Caster sugar
3 large Eggs
1 tsp Vanilla bean paste
Honey for drizzling
Instructions
Preheat oven to 180C (350F) fan forced and grease a 30cm round baking dish.
Layer four buttered Fillo sheets into the dish to form a rustic base with overhanging edges.
Butter remaining Fillo sheets, accordion-fold them into concertinas, and coil into the dish.
Bake the pastry dry for 10-15 minutes until lightly golden.
Whisk cream, sugar, eggs, and vanilla, then pour into the gaps between the pastry crinkles.
Arrange thin peach slices on top of the pastry.
Bake for 25-30 minutes until the custard is set and the pastry is deep golden.
Drizzle with honey before serving warm.
Notes
Bring Fillo to room temperature before opening to prevent cracking. Use high-quality butter for the best flavor. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 20
- Cook Time: 40
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: Modern Fusion