Niagara Peach & Almond Cream Phyllo Pie

Its Niagara peach season here in Ontario and this past weekend, we spent family time in Niagara-on-the-Lake enjoying one of our favourite wineries and local stone fruit. In honour of the Niagara Peach festival, I have taken my Almond Peach Crostata and have given it a makeover with a Greek twist. Vanilla and honey simmered peaches & an almond cream are all wrapped up in side buttery layers of crispy phyllo. This pie is such an elegant and delicious way to enjoy local peaches. You can also substitute, plums or apricots for the peaches or even do a mix.

Happy peach season everyone! 🍑xo



Vanilla Peaches

5 cup local peaches, 1/4 inch sliced about 4-5 medium 

9 g packet of vanilla sugar

1 tsp organic cream honey


Almond Cream:

1 cup unsalted butter, room temperature

1 cup sugar

2 cup ground almonds

5 tbsp. all-purpose flour

2 eggs



1 pkg (450 g) Krinos Greek Phyllo, thawed

1/4 cup unsalted butter, melted

2 tbsp. sunflower oil 

1/2 cup toasted sliced almonds

icing sugar for dusting




To make the vanilla peaches: In a large sauce pan over medium heat, add the peaches, sugar and honey. Stir genteel to mix. Let cook for 5-6 minutes stirring occasionally until peaches have softened slightly and they released their juice. Remove from heat and set aside.

To make the almond cream: Beat butter until creamy. Add sugar and beat well. Add ground almonds and beat until well blended. Mix in flour and beat in eggs one at a time. Place in the refrigerator until you prepare the phyllo pastry.

To assemble the phyllo pie:  Preheat oven to 350 F. Mix melted butter and sunflower oil together. Using a pastry brush, butter an 8 inch non-stick springform pan with removable bottom. 

Place phyllo between a damp tea towel, this will ensure it does not dry out. Brush one phyllo sheet with melted butter and place in spring form pan ensuring phyllo sheet is over lapping over sides of pan. Repeat with 7 more phyllo sheets. Add almond cream inside phyllo and spread out evenly. Sprinkle 2 tbsp of toasted almonds and then top with peaches and their juice. Ensure the sides of the phyllo are folded over the peaches. Layer 5 more sheets of phyllo, brushing each with melted butter. Bake for 1 hour or until phyllo is golden in colour. Remove from oven, allow to cool for 10 minutes prior to removing from pan. Place on platter,  dust with icing sugar and remaining almonds. Serve at room temperature.



SERVINGS 8-10| PREP & COOK TIME 1 hour 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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