Does anyone have a good recipe using fresh peaches and phyllo dough?

Answer 1

Peach pies are great. My late mother in law used to baked them. You can make them with puff pastry too, I placed the recipe on the web:

http://www.jannekes.eu/pie-cookies/indexkoek.html

Enjoy!

Answer 2

Low Fat Peach Tarts

INGREDIENTS:

* 1 pound ripe peaches, sliced then halved
* 1 tbsp sugar
* 1 tsp lemon zest
* 1 tbsp lemon juice
* 18 sheets 9 X 14-inch phyllo dough
* Butter-Flavored Cooking Spray
* 2 tbsp brown sugar

PREPARATION:
Preheat oven to 400 degrees. Line large cookie sheet with parchment paper or silicone mat.

Place cut peaches in a medium bowl. Sprinkle with sugar, add lemon zest and lemon juice and allow to stand for a few minutes until the fruit releases its juices.

Remove 18 sheets of phyllo dough from box. Place dough on a sheet of wax paper or plastic wrap. Cover stack of phyllo dough with plastic wrap and a damp cloth on top to prevent sheets from drying out.

Removing one sheet of dough at a time, place six sheets on a work surface, spraying butter-flavored cooking spray between each phyllo sheet. After the sixth sheet of phyllo dough, cut the stack in half—a pizza cutter works well here. Place the two halves on the lined cookie sheet. Spoon about 1/3 cup of peach mixture into the center of each of the phyllo squares. Briefly spray sides of the squares. Bring up sides and form a thick border, leaving center of the phyllo square open, with some of the peach mixture showing.

Repeat this process with the next six sheets of dough, creating the third and fourth tarts. Then do the same with the last six sheets so you end up with six peach tarts.

Sprinkle each peach tart with a little brown sugar.

Bake tarts for 15 minutes, until tarts are golden and peach mixture is bubbly.

Answer 3

There are tons of recipes out there for turnovers, strudel and the like using phyllo, and you can adapt any of them to the fruit filling you're using. Make sure you add a little lemon juice, both for flavor and to prevent the peaches from getting brown, and when you have your filling ready, make sure it's not oozing too much liquid so that your pastry doesn't get soggy.

Try Googling strudel recipes, and you'll likely find a good one for a peach filling. If not, contact me back: I have a recipe that ought to work.

Answer 4

Peaches are to juicy for phyllo dough.
Try baking them for a bit before wrapping to dry them up a bit.


Take your cooked peaches with some creamcheese, a pinch of brown sugar a few dashes of honey and a hair of cinnamon and vanilla bean.
Make yourself a tasty pastry.