Experience a delightful blend of crispy fillo pastry and luscious peaches with this Peach Fillo Crinkle Pie. This dessert features layers of buttery, flaky fillo pastry intertwined with juicy peach slices, all enveloped in a rich vanilla custard. Perfect for a summer treat or a special occasion, this pie promises a symphony of textures and flavors that will leave you craving more.
When I first made this Peach Fillo Crinkle Pie, it was love at first bite. My husband and kids were enchanted by the combination of crispy pastry and creamy custard, with the fresh peaches adding a burst of flavor. This pie quickly became a family favorite, making frequent appearances at our gatherings and celebrations. Its beautiful presentation and delectable taste always impress our guests, making it a standout dessert in our home.
Why This Peach Fillo Crinkle Pie?
- Perfect Balance of Textures: The crispiness of the fillo pastry contrasts beautifully with the smooth, creamy custard.
- Fresh, Fruity Flavor: Juicy peach slices add a refreshing sweetness that complements the rich custard.
- Elegant and Impressive: This pie looks stunning and is sure to impress at any gathering or dinner party.
- Easy to Make: Despite its elegant appearance, this pie is straightforward to assemble with simple ingredients.
Ingredients
- 375g (13.2 oz) Antoniou Fillo Pastry
- 150g (5.3 oz) unsalted butter, melted
- 4 large peaches, halved and thinly sliced (fresh or preserved)
Custard:
- 300ml (10.1 fl oz) thickened cream (whipping cream in the US)
- 3/4 cup (150g / 5.3 oz) caster sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
To Serve:
- Honey
- Double cream
Directions
- Prepare the Fillo Pastry:
- Take the fillo pastry out of the fridge to bring it up to room temperature in its packaging.
- Preheat your oven to 180°C (350°F), fan-forced.
- Assemble the Pastry:
- Grease a 30cm (12-inch) round baking dish with melted butter.
- Brush one sheet of fillo pastry with melted butter and lay it in the baking dish, starting from one edge to the other. Fold any overhanging pastry back into the pan to form an edge.
- Repeat with three more sheets, rotating slightly to cover all sides.
- Lay one sheet of fillo pastry on your workspace with the long side facing you, brush with butter, and lay another sheet on top, brushing with butter again.
- Fold the pastry in a concertina design and coil it into a spiral, ensuring it is not too tight. Place in the center of the baking dish.
- Repeat with the remaining fillo pastry, placing each piece around the center spiral until the tray is full. Do not compact the pastry too closely together to create pockets for the custard. Slot peach slices between the layers of pastry.
- Make the Custard:
- Combine thickened cream and sugar, and whisk until well combined.
- Add vanilla bean paste and eggs, and whisk until smooth.
- Gently and slowly pour the custard over the fillo pastry, ensuring it seeps into all the cavities.
- Bake the Pie:
- Bake for approximately 40 minutes, or until the pastry is golden and the custard is set.
- Remove from the oven and drizzle with honey. Best enjoyed warm.
- Serve:
- Serve with double cream or a scoop of ice cream for an extra indulgent treat.
Notes
- Substitutions: You can substitute peaches with other fruits like nectarines or apricots for a different flavor profile.
- Tips: Ensure the fillo pastry is not compacted too tightly to allow the custard to seep in properly. For an extra touch, sprinkle some cinnamon or nutmeg over the custard before baking.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the pastry’s crispiness.
- Nutritional Information: This dessert is a rich source of calcium and vitamin C from the peaches and cream. Enjoy in moderation as part of a balanced diet.
