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Instructions |
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Preheat oven to 375F. In a small sauce pan, add
the melted butter and simmer over medium heat,
peach syrup and sugar. stir gently and consistently to avoid burning.
Keep on simmer
until the syrup reaches the consistency of thick
maple syrup. Add vanilla extract and mix in evenly
(skip this step if you do not want vanilla)When
the syrup is done, take it off the heat and make
sure to turn off the stove. keep it in the sauce
pan to retain its temperature.
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Lightly dust an 8x11 or any rectangular deep
baking dish around that size with flour and then
add 5-7 filo sheets as a base for the pastry. make
sure the sheets fit perfectly to avoid curling or
breaking.
With a pastry brush (preferably silicone to avoid
hair) spread on some clarified butter and place in
the oven for 5 minutes max. take out, spread
clarified butter and then arrange the fruits and
barries.(add pistachio if desired) make sure to
leave enough for an other 3 layers. repeat two
more times. Crack the egg in a small bowl or cup
and use it as egg wash to add colour to the crust.
(spread lightly with brush) Place this in the oven
for 20-30 minutes. Add more time if needed. you
will know that its done when there is a
golden/bronze hue on the crust.
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Once baked, take out of oven and add the syrup in
even amounts spread everywhere on the dessert. Let
it cool for 1-2 hours in the fridge before serving
or 45 minutes in the freezer.
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For serving, cut into squares, diamonds, triangles,
or circles of you can...and enjoy! add some whipped
cream, ice cream or a glass of white white to this
dessert for extra pizazz
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| Serving
Suggestions |
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1 serving is about the size of half your palm
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Originally Submitted
10/24/2012
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