Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter, melted
4 large peaches, halved and thinly sliced (fresh or preserved)
Custard
300ml thickened cream (referred to as whipping cream in the US)
¾ cup caster sugar
3 eggs
1 teaspoon vanilla bean paste
To serve
Honey
Double cream
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Assembling the Pastry
Grease a 30cm round baking dish with butter. Brush one sheet of Fillo Pastry with butter. Lay the sheet of Filo Pastry in the baking dish, starting from one edge of the pan to the other, and fold any overhanging pastry back into the pan to form an edge. Repeat this step with three more sheets of Pastry, rotating them slightly to cover all the sides.
Lay one sheet of Fillo pastry onto your workspace, with the long side of the Fillo Pastry facing you. Brush with butter. Lay another sheet of Fillo on top and brush with butter. Using your fingers, fold the Pastry in a concertina design. Coil the Pastry into a spiral, ensuring it is not too tight. Transfer to the centre of the baking dish. Repeat with the remaining Fillo Pastry, placing it around the centre spiral until the tray is full. Be sure not to compact the Pastry too closely together, as you want to create pockets for the custard to fall in when you add it. Slot the peach slices between the layers of pastry.
Making the custard
Combine the thickened cream and sugar and whisk until well combined. Add the vanilla bean paste and eggs and whisk until well combined. Gently and slowly pour the custard over the Fillo Pastry, ensuring it seeps into all the cavities.
Bake for approximately 40 minutes until the pastry is golden. Remove from the oven and drizzle with honey. Best enjoyed warm. Serve with double cream or ice cream.
Learn how to make a Peach Fillo Crinkle Pie.