Peach Fillo Crinkle Pie
Peach Fillo Crinkle Pie is a baked dessert that looks elaborate and behaves like a relaxed weekend project. Sheets of Fillo Pastry are brushed with melted butter, folded into loose concertina pleats, and coiled into spirals that fill a round baking dish.
A vanilla custard is poured slowly over the top so it seeps into every gap, peach slices are slotted between the layers, and the pie bakes until the pastry turns golden and crisp.
Out of the oven it gets a drizzle of honey, and it is best enjoyed warm with double cream or ice cream.
The crinkle is the whole point of the technique. Each pleat creates a pocket, each pocket catches custard, and the custard sets around the fruit as the pie bakes. The result is a soft, creamy center wrapped in crisp pastry, with the peaches softening just enough to taste jammy at the edges.
There is no pastry dough to roll and no blind baking. Once the spirals are arranged in the dish, the oven does the rest. I reach for this recipe when peaches are at their best and I want a dessert that feels generous but stays simple from the first sheet of pastry to the last.
Before you begin, take the Fillo Pastry out of the fridge and let it come to room temperature in its packaging. Cold pastry tears easily as you fold it.
| Key detail | What the recipe calls for |
|---|---|
| Oven | 180 degrees Celsius, fan forced |
| Baking dish | 30 cm round dish, greased with butter |
| Fillo Pastry | 375 g Antoniou Fillo Pastry |
| Butter | 150 g unsalted butter, melted |
| Fruit | 4 large peaches, halved and thinly sliced, fresh or preserved |
| Custard | 300 ml thickened cream, ¾ cup caster sugar, 3 eggs, 1 teaspoon vanilla bean paste |
| Bake time | Approximately 40 minutes, until the pastry is golden |
| To finish | Honey drizzled after baking, served with double cream or ice cream |
It is a Fillo sweet dessert built on layers rather than a filling baked inside a shell. The custard is added after the pastry is arranged, so the structure of the pie is set before the liquid goes anywhere near it. That single order of operations is what keeps the pastry crisp instead of soggy.
If you have made layered pastry desserts before, the rhythm will feel familiar: brush, layer, repeat. The difference here is the loose folding and the custard, which turn those buttery sheets into something closer to a warm, spoonable pudding with a crackling top.
Jump to:
- Peach Fillo Crinkle Pie
- Ingredients
- Method
- Tony Antoniou
- FAQs
- What peaches are best for baking in a peach fillo crinkle pie?
- How do you keep phyllo pastry crisp when making a crinkle pie?
- Can I use canned peaches for peach fillo crinkle pie?
- Can you make peach filo pie ahead of time?
- Peach Fillo Crinkle Pie
- Ingredients
- Instructions
- Last Step:
- Did you make this recipe?
Ingredients
This makes one 30 cm round pie. Gather everything before you start, because the pastry is easiest to handle when you are not stopping to measure something else.
- 375 g Antoniou Fillo Pastry
- 150 g unsalted butter, melted
- 4 large peaches, halved and thinly sliced, fresh or preserved
- 300 ml thickened cream, sold as whipping cream in the United States
- ¾ cup caster sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
- Honey, for drizzling
- Double cream or ice cream, for serving
Fillo Pastry. The recipe uses a full 375 g pack of Antoniou Fillo Pastry. Take it out of the fridge in its packaging so it comes to room temperature before you begin.
Butter. 150 g of unsalted butter, melted, does two jobs. It is brushed between the sheets so they crisp as they bake, and it also greases the baking dish.
Peaches. Four large peaches, halved and thinly sliced. Fresh fruit is ideal in season, and preserved peaches are a useful option when fresh ones are not at their best.
| Custard component | Amount | What it does |
|---|---|---|
| Thickened cream, whipping cream in the US | 300 ml | The liquid base that flows between the layers |
| Caster sugar | ¾ cup | Sweetens the custard |
| Eggs | 3 | Set the custard as the pie bakes |
| Vanilla bean paste | 1 teaspoon | Adds a soft, floral depth |
Fresh or preserved peaches. In summer, ripe peaches need nothing more than a rinse and a thin slice. Out of season, preserved peaches keep this pie on the table, and their softer texture still works between the crisp layers. Either way, the fruit goes in raw, so the oven does the cooking.
To finish. Honey goes over the pie once it comes out of the oven. Double cream or ice cream is served alongside, not baked in.
Method
Work in three stages: assemble the pastry, make the custard, then bake. Keep the pastry sheets and the melted butter within reach the whole time.
- Preheat the oven. Set it to 180 degrees Celsius, fan forced.
- Line the dish. Grease a 30 cm round baking dish with butter. Brush one sheet of Fillo Pastry with butter, then lay it in the baking dish starting from one edge to the other, and fold any overhanging pastry back into the pan to form an edge. Repeat this step with three more sheets, rotating them slightly to cover all the sides.
- Build the spirals. Lay one sheet of Fillo Pastry on your workspace with the long side facing you and brush it with butter. Lay another sheet on top and brush that with butter too. Using your fingers, fold the pastry in a concertina design, then coil it into a spiral, making sure it is not too tight. Transfer the spiral to the center of the baking dish. Repeat with the remaining Fillo Pastry, placing each new spiral around the center one until the tray is full. Do not compact the pastry too closely together, because the gaps create pockets for the custard to fall into. Slot the peach slices between the layers of pastry.
- Make the custard. Combine the thickened cream and the caster sugar and whisk until well combined. Add the vanilla bean paste and the eggs, then whisk until fully combined.
- Pour the custard. Gently and slowly pour it over the Fillo Pastry, ensuring it seeps into all the cavities.
- Bake. Bake for approximately 40 minutes, until the pastry is golden.
- Finish. Remove from the oven and drizzle with honey.
- Serve. The pie is best enjoyed warm, with double cream or ice cream.
Building the base. Four buttered sheets form the floor and the edge of the pie. Laying each one from edge to edge and folding the overhang back into the pan gives you a rim that holds the custard in place. Rotate each sheet slightly as you add it so no single gap runs straight through the base.
Getting the spirals right. Two sheets at a time, both brushed with butter, folded into a concertina and coiled loosely. The first spiral sits in the center, and every spiral after that wraps around it until the dish is full. Loose is the goal.
A spiral that is packed too tightly leaves no room for the custard, and the custard is what turns the middle of this pie into something creamy.
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.
Adding the peaches. Slot the slices between the layers rather than piling them on top. Spread them around the dish so each serving gets fruit, and keep the slices thin so they soften in the same time it takes the pastry to turn golden.
Pouring the custard. Whisk the cream and sugar first, then add the vanilla bean paste and the eggs and whisk again until fully combined.
Pour slowly and steadily over the whole surface, working from the outside in, so it has time to seep into all the cavities instead of running straight down one side.
If you see custard pooling on top, give it a moment to drain through the layers.
Baking and finishing. The pie bakes for approximately 40 minutes at 180 degrees Celsius, fan forced, and it is ready when the pastry is golden. Honey goes on straight after it leaves the oven, while the pastry is still hot, so it spreads thinly and clings to the pleats.
Serving. This pie is best enjoyed warm. Double cream or ice cream on the side works with the crisp, buttery layers and the soft custard underneath, and the contrast between cold cream and warm pastry is part of the appeal. Plan to serve it soon after baking, when the pleats are at their crispest.
Tony Antoniou
This Peach Fillo Crinkle Pie comes from Tony Antoniou and was published on the Antoniou Fillo Pastry website on January 5, 2024, where it is filed as a Fillo sweet dessert.
FAQs
What peaches are best for baking in a peach fillo crinkle pie?
Freestone peaches are ideal for baking because their flesh separates easily from the pit, making them simple to slice. Choose peaches that yield slightly to gentle pressure and have a sweet, fragrant aroma. Avoid rock-hard or green-tinted peaches, as they were picked too early and may not ripen properly.
How do you keep phyllo pastry crisp when making a crinkle pie?
To keep the phyllo crisp, do not pack the pastry spirals too tightly together; leave small gaps for the custard to seep into. Bake the pie at 350°F (180°C) for about 40 minutes until the top is deep golden brown. Serve the pie warm, as the contrast between the crisp pastry and soft custard is best right out of the oven.
Can I use canned peaches for peach fillo crinkle pie?
Yes, you can use canned or preserved peaches for this pie. If using canned peaches, drain them well and pat them dry before slicing to avoid adding excess liquid to the custard. Fresh peaches are preferred when in season, but canned peaches work well as a convenient substitute.
Can you make peach filo pie ahead of time?
This pie is best enjoyed warm right after baking for the crispest texture. Leftovers can be covered and refrigerated for up to two days, but the pastry will soften over time. To reheat, place slices in a 300°F oven for about 10 minutes to restore some crispness.
Peach Fillo Crinkle Pie
Peach Fillo Crinkle Pie Peach Fillo Crinkle Pie is a baked dessert that looks elaborate and behaves like a relaxed weekend project. Sheets of Fillo Pastry are brushed with melted butter, folded into loose concertina pleats, and coiled into spirals that fill a round baking dish.
- Total Time: 0 min
Ingredients
375g g Antoniou Fillo Pastry
150g g unsalted butter, melted
4 peaches, halved and thinly sliced (fresh or preserved)
300ml ml thickened cream (whipping cream in US)
¾ cup cup caster sugar
3 eggs
1 teaspoon teaspoon vanilla bean paste
Honey
Double cream
Instructions
1-Preheat oven to 180 degrees Celsius, fan: Preheat oven to 180 degrees Celsius, fan forced.
2-Grease a 30cm round baking dish with: Grease a 30cm round baking dish with butter. Brush one sheet of Fillo Pastry with butter. Lay the sheet in the baking dish, starting from one edge to the other, and fold any overhanging pastry back into the pan to form an edge. Repeat with three more sheets, rotating slightly to cover all sides.
3-Lay one sheet of Fillo pastry on: Lay one sheet of Fillo pastry on workspace, long side facing you. Brush with butter. Lay another sheet on top and brush with butter. Fold the pastry in a concertina design. Coil into a spiral, not too tight. Transfer to centre of dish. Repeat with remaining pastry, placing around centre spiral until tray is full. Do not compact too closely. Slot peach slices between layers.
4-Combine the thickened cream and sugar and: Combine the thickened cream and sugar and whisk until well combined. Add the vanilla bean paste and eggs and whisk until well combined.
5-Gently and slowly pour the custard over: Gently and slowly pour the custard over the Fillo Pastry, ensuring it seeps into all cavities.
6-Bake for approximately 40 minutes until pastry: Bake for approximately 40 minutes until pastry is golden.
7-Remove from oven and drizzle with honey: Remove from oven and drizzle with honey.
8-Best enjoyed warm: Best enjoyed warm. Serve with double cream or ice cream.
Last Step:
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- Cook Time: 40 min
- Method: bake
