Blueberry Peach Phyllo Galette – a low effort, easy dessert that’s perfect for last minute entertaining. Great with vanilla ice cream.
This Blueberry Peach Phyllo Galette is another impressive but low effort dessert. Frozen phyllo pastry from your supermarket freezer and some fresh peaches and blueberries are practically all that are needed to quickly throw together this simple yet delicious dessert, that’s perfect for last minute entertaining. Excellent with a scoop of good vanilla ice cream.
- 6 sheets frozen phyllo pastry cut in half
- ½ cup melted butter
- ¼ cup white sugar
- ¼ cup brown sugar mixed with 2 tsp corn starch
- 3 tbsp melted butter
- 1 tsp cinnamon
- 6 peaches peeled pitted and sliced (drained canned peaches can be used in a pinch)
- ½ cup fresh or frozen blueberries
Cut the phyllo sheets in half. Place the first sheet of phyllo pastry on an aluminum foil lined cookie sheet.
Brush each half sheet of pastry with butter and sprinkle with a teaspoon of white sugar. Top with another half sheet of phyllo pastry and repeat brushing with butter and sprinkling with a teaspoon of white sugar until all 12 layers of pastry have been used. You can fold the edges of the pastry layers under if the sheets are too large for the pan. I bunch them up at the corners and sides anyway to create a little thicker pastry edge that can contain any juices as the galette bakes.
Toss together peaches, brown sugar mixture, cinnamon and 3 tbsp melted butter in a large bowl. Arrange the peaches on top of the pastry in a single layer, leaving a one inch border.
Pour any remaining brown sugar/cinnamon mixture over the peach slices.
Sprinkle the blueberries evenly over the peaches.
Bake at 375 degrees F for about 30 minutes or until the pastry is evenly golden brown. Remove from oven and allow to stand for 15-20 minutes before cutting.
Serve with whipped cream or ice cream.