MAISON DE KENNEDY

Peach & Filo Custard Spiral

🤍🤍🤍🤍🤍 (0/5) Tested by Untested — ~1 hr · Serves 8–10

Ingredients

• Pastry
• 375 g Filo Pastry — brought to room temperature in packaging before use
• 150 g Unsalted Butter — melted
• 4 large Peaches — halved and thinly sliced (fresh or preserved)
• Custard
• 300 ml Thickened / Whipping Cream
• ¾ cup Caster Sugar
• 3 Eggs
• 1 tsp Vanilla Bean Paste
• To Serve
• Honey — for drizzling
• Double Cream or Ice Cream

Method

1. Prep: Take filo pastry out of the fridge and bring to room temperature in its packaging. Preheat oven to 180°C fan-forced.
2. Line the dish: Grease a 30 cm round baking dish with butter. Brush one sheet of filo with butter and lay it across the dish edge to edge, folding any overhang back in to form a rim. Repeat with three more sheets, rotating slightly to cover all sides.
3. Build the spiral: Lay one sheet of filo with the long side facing you and brush with butter. Layer another sheet on top and butter again. Fold the pastry in a concertina (accordion) design with your fingers, then coil it into a spiral — keep it loose, not tight. Place in the centre of the dish.
4. Fill the dish: Repeat the concertina-and-coil process with the remaining filo, placing each coil around the centre spiral until the dish is full. Don't compact too closely — you want pockets for the custard to seep into.
5. Add the peaches: Slot the thinly sliced peaches between the layers of pastry throughout the spiral.
6. Make the custard: Whisk thickened cream and caster sugar until well combined. Add vanilla bean paste and eggs; whisk until smooth.
7. Pour & bake: Gently and slowly pour the custard over the filo, ensuring it seeps into all the cavities. Bake for approximately 40 minutes until the pastry is golden.
8. Serve: Remove from the oven and drizzle with honey. Best enjoyed warm with double cream or ice cream.

Notes

• Untested: Give it a go and update the rating.
• The spiral: Keep it loose — the custard needs those gaps to fill in and set around the pastry layers.
• Fresh or preserved peaches: Both work. If using preserved, drain well first.

↑ Back to top