I love this recipe because it combines crispy pastry with soft peaches and silky custard in every bite. The contrast of textures makes it feel both light and indulgent at the same time.
I also enjoy how impressive it looks once baked. The spiral crinkle design creates a stunning dessert that works perfectly for gatherings, brunches, or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
375g fillo pastry 150g unsalted butter, melted 4 large peaches, halved and thinly sliced
I remove the fillo pastry from the refrigerator and allow it to come to room temperature while still in its packaging.
I preheat the oven to 180°C fan forced and grease a 30cm round baking dish with butter.
I brush one sheet of fillo pastry with melted butter and lay it into the baking dish, folding any overhanging pastry back into the pan to create edges. I repeat this process with three more sheets, rotating them slightly to fully line the dish.
On my workspace, I place one sheet of fillo pastry with the long side facing me and brush it with butter. I place another sheet on top and brush again with butter.
Using my fingers, I fold the pastry into a concertina shape and coil it into a loose spiral. I place the spiral in the center of the baking dish.
I continue this process with the remaining pastry, arranging each crinkled piece around the center spiral until the dish is full. I make sure not to pack the pastry too tightly so the custard can seep between the layers.
I carefully tuck the peach slices between the folds of pastry.
To make the custard, I whisk together the thickened cream, caster sugar, vanilla bean paste, and eggs until smooth and combined.
I slowly pour the custard over the fillo pastry, making sure it reaches all the folds and gaps.
I bake the pie for approximately 40 minutes until the pastry becomes golden brown and crisp.
I let the pie cool slightly before serving with honey and double cream.
I sometimes replace the peaches with nectarines, apricots, or berries depending on the season.
For extra flavor, I add cinnamon or cardamom to the custard mixture. I also enjoy sprinkling chopped pistachios or almonds over the finished pie for added crunch.
If I want a sweeter finish, I drizzle extra honey over the warm pie before serving.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm slices in the oven at a low temperature so the pastry becomes crisp again. I avoid microwaving because it can soften the fillo pastry.
FAQs
Can I use canned peaches?
Yes, I can use canned or preserved peaches if fresh peaches are not available. I drain them well before using.
Why is my fillo pastry tearing?
Fillo pastry dries out quickly, so I keep unused sheets covered with a slightly damp towel while working.
Can I prepare this pie ahead of time?
Yes, I can assemble the pie ahead of time and refrigerate it before baking.
What does crinkle pie mean?
Crinkle pie refers to the folded or crinkled layers of fillo pastry that create a textured, crispy appearance after baking.
Can I freeze Peach Fillo Crinkle Pie?
Yes, I can freeze baked slices in an airtight container and reheat them in the oven before serving.
Conclusion
Peach Fillo Crinkle Pie is a crisp, creamy, and elegant dessert that combines buttery pastry with sweet peaches and rich custard. I love how beautiful and delicious it looks straight from the oven, making it perfect for both casual gatherings and special occasions.
This golden peach fillo pie combines flaky pastry layers, juicy peaches, and silky vanilla custard for the perfect bakery-style dessert at home.
Author:Ella
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:Mediterranean / Greek-Inspired
Diet:Vegetarian
Ingredients
For the Pie: 375g fillo pastry
150g unsalted butter, melted
4 large peaches, halved and thinly sliced
For the Custard: 300ml thickened cream
¾ cup caster sugar
3 eggs
1 teaspoon vanilla bean paste
To Serve: Honey
Double cream
Instructions
Remove the fillo pastry from the refrigerator and allow it to come to room temperature while still in the packaging.
Preheat oven to 180°C (350°F) fan forced.
Grease a 30cm round baking dish with butter.
Brush one sheet of fillo pastry with melted butter and place it into the baking dish, allowing excess pastry to fold back into the dish edges. Repeat with 3 more sheets, rotating slightly to cover the sides.
Lay one sheet of fillo pastry on a clean surface with the long side facing you. Brush with butter, top with another sheet, and brush again.
Using your fingers, scrunch the pastry into a concertina shape, then coil it into a loose spiral. Place into the center of the baking dish.
Repeat with remaining pastry, arranging spirals around the center until the dish is full. Avoid packing the pastry too tightly so the custard can seep through.
Insert peach slices between the pastry folds and layers.
In a bowl, whisk together cream, caster sugar, vanilla bean paste, and eggs until smooth.
Slowly pour the custard evenly over the pastry, allowing it to fill the gaps.
Bake for approximately 40 minutes or until the pastry is deeply golden and crisp.
Allow to cool slightly before drizzling with honey and serving with double cream.
Notes
Fresh ripe peaches provide the best flavor, but preserved peaches can also be used. Keep the pastry loosely folded for the signature crispy crinkle texture.
