This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Crispy fillo pastry topped with juicy peaches roasted with thyme and vanilla, served with a light chantilly cream. This incredibly tasty dessert will satisfy your sweet tooth and add a chic touch to your summer meals. Beware, it's very, very addictive...
Whether for a dinner party with friends or simply to treat yourself, this French Croustade, a must here in France (traditionally made with apples) is sure to delight every taste bud and create a sensation. With a few simple ingredients and a little creativity, you can create a deliciously tasty, eye-catching dessert!
Table des matières
💙 Why you'll love it
- It's a super-simple snack: just brown the peaches, place them on the filo sheets and bake for a few minutes.
- This is a seasonal, vegetarian summer recipe that can easily be made dairy-free.
- All you need isa handful of ingredients.
- There's no end to the ways you can use it: in winter with apples, pears or kiwis. And in summer with red fruit, apricots, cherries, figs or plums.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Fillo pastry sheets, also called phyllo dough
- Peaches: yellow, white or nectarine, take what you like! The season runs from June to September included.
- Honey to sweeten the recipe slightly.
- Herbs: thyme and mint to flavour the peaches.
- Vanilla for added flavour.
- Unsalted butter for gilding.
- If you wish to make the chantilly (which is optional), you'll need heavy cream and sugar.
✅ Dairy-free version
To make this recipe dairy-free, replace the butter with vegetable margarine.
💡 Frequently Asked Questions
I recommend doing it at the last minute (or a few hours in advance at most), as that's when it'll be at its best!
A mellow white wine, such as Riesling, Moscato or Gewurztraminer. If you like a fruity white wine, you can also opt for a Sauvignon Blanc or Pinot Gris.
And for rosé wine lovers, opt for a light, fruity dry or off-dry wine.
This peach crisp can be stored for 3 days at room temperature, covered with aluminum foil. But don't add the whipped cream until the last minute, otherwise it will soften the croustade.
😋 Other delicious snacks
If you make this peach Croustade, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
French peach Croustade
- 10 fillo pastry sheets also called phyllo dough
- 4 lbs peaches
- 3-4 tablespoons honey
- 1 teaspoon thyme
- 1 teaspoon vanilla
- 1 teaspoon mint
- 3 tablespoons butter
For the optional whipped cream
- 1 ⅛ cups heavy cream
- 2 tablespoons powdered sugar
- Peel your peaches and cut them into medium-sized cubes. Place them in a pan with honey, thyme, vanilla, and mint. Let them cook over medium heat for 30 minutes, stirring often to prevent sticking.
- Preheat your oven to 350°F/175°C in convection mode. Meanwhile, melt the butter, and in a tart dish, place a phyllo sheet. Lightly brush it with butter and repeat the process five more times.
- Strain any excess juice from the peaches if there is any and place them on the phyllo sheets. Add another phyllo sheet, butter it, and repeat the process three more times.
- With scissors, cut off any excess from the tart dish and place it on top as decoration. Bake for 25 to 30 minutes.
For the whipped cream (optional)
- Prepare the whipped cream at the last moment, just before serving, or it will soften the pastry.
- Place the heavy cream in a very cold bowl and beat it for a few minutes using an electric mixer. Add the powdered sugar and beat again until you get a homogeneous texture and a firm peak when you lift the beater. Place it on the completely cooled pastry and enjoy!