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.