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.