Phyllo layers with custard and caramelised peaches

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 11
Servings 8
Time 30


  • 250
  • 65
    custard powder
  • 375
  • 250
  • 5
    vanilla essence
  • 3
    phyllo pastry
  • 125
    butter, melted
  • 125
    finely chopped pistachio nuts
  • 2
    peaches, cut into wedges
  • 250
  • 30
    Icing sugar, for dusting


1. In a medium-sized bowl, mix 85ml (1/4 cup) milk with custard powder and 1/2 cup sugar to form a paste.

2. Bring remaining milk, cream and vanilla essence to the boil in a small saucepan.

3. Pour hot liquid onto the custard paste. Stir to combine and return mixture to saucepan. Continue cooking, stirring frequently, until thick.

4. For the phyllo layers: Heat oven to 180°C. Place one sheet of pastry on a flat surface. Brush with melted butter and sprinkle with brown sugar and chopped nuts. Top with another sheet of pastry and repeat the process. Cover with third sheet of pastry. Brush with remaining butter and sprinkle with the rest of the nuts. Cut pastry into squares of about 5cm and place on a greased baking tray.

5. Bake for about 15 minutes, until crisp and golden. Lift pastries from tray and cool on a wire rack.

6. For the caramelised peaches: Put remaining cup of sugar in a small saucepan, add water and boil, uncovered, until it begins to caramelise. (Make sure sugar has dissolved before mixture begins to boil, or it will crystallise.) Stir in peaches, remove pan from heat and cool.

7. To assemble: Make layers, beginning with a spoonful of custard, followed by a pastry square. Repeat layers, ending with pastry. Spoon peach segments around the plate and drizzle with syrup from peaches. Dust with icing sugar before serving.


Read more on: starch  |  bake

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