Peach Croustade dessert
Peach Croustade
100g butter
50g caster sugar
1 egg beaten
50g self raising flour
finely grated rind of 1 orange
6 large sheets of filo pastry
1 ripe peach
2 ripe nectarines
icing sugar for dusting
60ml clear honey
30ml lemon juice
2 tbsp of pistachio
Method
- Cream together the 50g of the butter with the caster sugar until light and pale, Gradually beat in the egg. Lightly fold in the flour and orange rind.
- Melt the remaining butter. Cut nine 10inch rounds from the pastry sheets, keep covered with damp tea towel. Place one filo round on a large baking sheet and brush lightly with melted butter. Add another 2 rounds brushing lightly with butter. Spread the creamed mixture in the pastry, leaving a 1 inch clear edge.
- Halve, stone and thickly slice the fruits. Scatter over the mixture and around pastry edges. Cover the fruits with 3 more rounds of pastry, brushing with melted butter between each layer.
- Scrunch up the remaining 3 rounds of pastry and place on top of the pie. Drizzle the remaining butter over the top and dust with icing sugar. Bake at 200.C (400F) gas mark 6 for about 30 mins until the fillings cooked and the pastry is golden brown. Cover the pastry top with a sheet of foil if you don’t want it too brown.
- Heat the honey, lemon juice and nuts and drizzle over the croustade. Serve with custard or ice cream. Or whatever.
You will not regret this dessert. Its very easy to make and very bakhlava like without the rancid overly sweetness of bakhlava. Its yum!
