Blueberry Peach Phyllo Galette - a low effort, easy dessert that's perfect for last minute entertaining. Great with vanilla ice cream.
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings8or more servings
AuthorBarry C. Parsons
Ingredients
6sheets frozen phyllo pastrycut in half
½cupmelted butter
¼cupwhite sugar
¼cupbrown sugar mixed with 2 tsp corn starch
3tbspmelted butter
1tspcinnamon
6peaches peeledpitted and sliced (drained canned peaches can be used in a pinch)
½cupfresh or frozen blueberries
Instructions
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.