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.