Sweet Phyllo Pastry with Peaches

Darth Vader
"Warning! Once you make this sweet phyllo pastry you`re going to keep making it over and over because everyone at home will fall in love with it."
Preparation25 min.
Cooking40 min.
Тotal65 min.
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  • phyllo pastry - 14 oz (400 g) sheets
  • for the stuffing
  • eggs - 4
  • yoghurt - 1 2/3 cups (400 g)
  • sugar - 1 cup (250 g)
  • vanilla
  • baking powder - 2 tsp (10 g)
  • oil - 3 1/3 tbsp (50 ml)
  • coconut flakes - 1 1/3 tbsp (20 g)
  • fruits - 5 peaches (or other fruits of your choice)
  • for the topping
  • eggs - 1
  • milk - 3 1/3 tbsp (50 ml)
  • for spreading
  • butter - 3 1/3 tbsp (50 g) melted
  • for sprinkling
  • powdered sugar - or coconut flakes

How to cook

Beat the eggs and sugar in a bowl to a creamy consistency. Add the yoghurt, oil, coconut flakes, baking powder and vanilla, stir.

Clean, wash and chop the fruits finely. I used peaches, you don't have to peel them. Put them in a bowl and stir, put away for 10 min. in the fridge.

Put a phyllo pastry-sized sheet of baking paper in a rectangular tray. Start arranging the phyllo pastry, using 3 sheets per layer.

Place a sheet, smear it with butter, place a 2nd on top, smear with butter again, place the 3rd sheet, then put on stuffing. Cover with a new layer of sheets on top, repeating the procedure until you run out of sheets.

Distribute out the stuffing so you have enough for the sheets. Don't put stuffing on the final layer of sheets, instead pour on the topping. For it, beat the egg with the milk and pour it on.

Put to bake in a 356°F (180 °C) oven about 40 min. until golden. Leave it to cool. Optionally, sprinkle with powdered sugar or coconut flakes.


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