Peach Fillo Crinkle Pie Recipe
Let me introduce you to a dessert that delivers jaw-dropping looks and blissful flavor without the stress: the Peach Fillo Crinkle Pie. With its golden, crisp fillo coils stuffed with juicy peaches, all bathed in silky vanilla custard, this show-stopper instantly wins over everyone at the table. It’s a bake that comes together with simple ingredients but turns heads like it just strolled out of a Paris patisserie. Each forkful gives you that shatteringly crisp pastry, rich creamy custard, and the fresh kiss of peach — trust me, after just one bite, you’ll be hooked!
Ingredients You’ll Need
One of my very favorite things about Peach Fillo Crinkle Pie is how every ingredient counts: they’re easy to find but together, create a pie that feels truly special. Let’s talk about why each one deserves its spot in the dish.
- Antoniou Fillo Pastry (375g): This thin, delicate pastry forms the iconic crinkles and delivers that unbeatable crispy texture — keep it covered as you work so it doesn’t dry out!
- Unsalted Butter (150g, melted): Brushing butter between the layers makes your pie golden and helps each sheet bake up perfectly crisp and flavorful.
- Peaches (4 large, halved and thinly sliced): Fresh or well-drained preserved peaches give a bright, juicy pop between the pastry layers, infusing every bite with summer.
- Thickened Cream (300ml): For the custard, this adds rich body and silkiness; in the US, look for whipping cream.
- Caster Sugar (¾ cup): A fine sugar that dissolves easily, keeping the custard super smooth and never grainy.
- Eggs (3): The binding magic for your custard, adding richness while helping the pie set just right.
- Vanilla Bean Paste (1 teaspoon): Deepens the custard flavor — if you have vanilla extract instead, that works too, though the paste really shines!
- Honey: A drizzle at the end brings warmth and aromatic sweetness, tying all the flavors together.
- Double Cream: For serving, it adds an indulgent touch and cools the pie if you’re enjoying it warm from the oven.
How to Make Peach Fillo Crinkle Pie
Step 1: Gather Your Ingredients and Prep the Fillo
Start by taking the fillo pastry out of the fridge in its packaging, so it can warm up a bit; this prevents tearing as you work with those delicate sheets. Preheat your oven to 180°C (fan-forced) so it’s ready to go once you assemble your Peach Fillo Crinkle Pie. Also, melt your butter and have the peaches sliced thinly — if you’re using preserved peaches, let them drain well.
Step 2: Layer and Crinkle the Fillo Pastry
Take a deep breath and enjoy this bit — it’s surprisingly relaxing! Grease a 30cm round baking dish with butter. Brush one sheet of fillo with melted butter, lay it into the dish from one edge to the other, and fold any overhanging pastry back into the pan for a nice rustic edge. Repeat with three more sheets, rotating them to cover the dish. Now, the fun part: lay one fillo sheet on your workspace (long side toward you), brush generously with butter, then lay another sheet on top and brush again. Using your fingers, fold the sheets into a loose concertina shape, coil into a spiral (not tightly!), and place in the center of the baking dish.
Step 3: Fill the Dish With Spirals and Peaches
Continue the concertina-and-coil routine with your remaining pastry, arranging each spiral around the previous one until the whole dish is filled. Don’t compact the coils together too tightly — you want intentional gaps. Now, gently slide those peach slices right between and around the pastry layers. This ensures every wedge gets that perfect balance of fruit and crisp pastry!
Step 4: Mix and Pour the Custard
In a bowl, combine the thickened cream and caster sugar, whisking until the sugar is dissolved. Add vanilla bean paste and eggs, then give it all a good mix until smooth and blended. Now, slowly pour the custard over your fillo spirals, making sure it seeps into every crevice and soaks those edges.
Step 5: Bake to Golden, Custardy Perfection
Slide your creation into the preheated oven and bake for about 40 minutes. You’re looking for a deep golden crust and a set, barely wobbly custard. Once out, drizzle generously with honey, letting it sink into all the nooks and crannies. The aroma alone is irresistible!
Step 6: Serve
Peach Fillo Crinkle Pie is at its very best served warm, with a big dollop of double cream or a scoop of ice cream. Gather everyone around and let them admire those beautiful golden swirls before you slice in and share.
How to Serve Peach Fillo Crinkle Pie
Garnishes
For a picture-perfect finish, I love to scatter a few extra peach slices or a sprinkle of toasted nuts over the pie. A drizzle of runny honey right before serving gives it an extra glisten and richness. If you want to really impress, a tiny pinch of powdered sugar always draws “oohs” from the crowd!
Side Dishes
The richness of Peach Fillo Crinkle Pie pairs beautifully with something cool and creamy. Serve with a puddle of double cream, a scoop of vanilla ice cream, or even a little Greek yogurt for a subtly tangy contrast. If you’re feeling fancy, a quick handful of fresh berries delivers a bright counterpoint.
Creative Ways to Present
Instead of a single large pie, you can create individual crinkle tarts by assembling the spiraled pastry and peaches in smaller baking dishes or ramekins — perfect for dinner parties! For brunch, try dusting the whole pie with cinnamon sugar, or even incorporating a handful of raspberries for a colorful twist. However you serve it, the dramatic spirals always steal the show.
Make Ahead and Storage
Storing Leftovers
If you have any Peach Fillo Crinkle Pie left (which is a big “if”!), simply cover the baking dish with foil or transfer slices to an airtight container. The pie will keep well in the fridge for up to three days. Keep in mind that the pastry will soften a little, but the flavors meld even more beautifully.
Freezing
Peach Fillo Crinkle Pie can be frozen for up to a month. Once cooled completely, wrap individual wedges tightly in plastic wrap, then foil, and pop them in the freezer. When you’re ready to enjoy, let them thaw in the fridge overnight for best results.
Reheating
To bring back the crispness, reheat slices in a preheated oven at 160°C for 10 to 15 minutes, uncovered — this will help the pastry regain its texture. The microwave works in a pinch, but the crust will be softer. Always add your cream or ice cream just before serving.
FAQs
Can I use frozen peaches for Peach Fillo Crinkle Pie?
Yes, you can! Just be sure to thaw them completely and pat them as dry as possible to avoid excess moisture, which can make the pastry soggy.
What if I can’t find Antoniou Fillo Pastry?
Any good-quality fillo or filo pastry will work just fine in your Peach Fillo Crinkle Pie; just be gentle and keep it covered as you assemble to prevent drying out.
Can I make the pie dairy-free?
Absolutely — swap the butter for a quality vegan blend and use coconut cream in place of thickened cream. The pie will have its own delicious tropical twist!
Is it possible to make Peach Fillo Crinkle Pie ahead for a party?
You bet! Prep and assemble the pie fully (up to pouring over the custard), cover, and refrigerate it for up to 4 hours. Bake fresh before serving for the best crispy results.
What’s the best way to slice and serve Peach Fillo Crinkle Pie?
Use a sharp, serrated knife to slice through the pastry with ease. I find a pie server or small spatula works best for lifting out those beautiful spirals without losing any crispy bits!
Final Thoughts
If you’re longing for a dessert that draws everyone in from the first glance, you just have to try Peach Fillo Crinkle Pie. It’s the easiest path to bakery-level wow-factor at home and always earns rave reviews. Give it a go — I can’t wait for you to taste just how magical simple ingredients can be!
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Peach Fillo Crinkle Pie Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Peach Fillo Crinkle Pie, a heavenly dessert that combines the sweetness of peaches with the crispiness of filo pastry and a creamy custard filling. This recipe is sure to impress your guests and satisfy your sweet cravings.
Ingredients
Fillo Pastry:
- 375g Antoniou Fillo Pastry
- 150g unsalted butter, melted
Custard:
- 300ml thickened cream (whipping cream in the US)
- ¾ cup caster sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
To Serve:
- Honey
- Double cream
- 4 large peaches, halved and thinly sliced (fresh or preserved)
Instructions
- Assembling the Pastry: Grease a 30cm round baking dish with butter. Layer Fillo Pastry sheets brushed with butter in a spiral fashion, interleaving with peach slices.
- Making the Custard: Whisk together cream, sugar, eggs, and vanilla. Pour custard over the pastry and peach layers.
- Baking: Bake at 180°C for about 40 minutes until golden. Drizzle with honey before serving. Enjoy warm with double cream or ice cream.
Notes
- Ensure Fillo Pastry is at room temperature before use.
- Avoid compacting the pastry too tightly to allow custard to seep in.
- Best served fresh but can be refrigerated and reheated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Peach Fillo Pie, Fillo Pastry Dessert, Peach Crinkle Pie Recipe
