Ingredients:

  • 300 g peaches, sliced
  • 25 g honey
  • 8 g cornstarch
  • 2 g ground cinnamon
  • 15 ml lemon juice
  • 1.5 g salt
  • 250 g phyllo dough, thawed
  • 113 g unsalted butter, melted
  • 5 ml vanilla extract
  • 15 g sliced almonds

Instructions:

  1. Preheat the oven to 190°C.
  2. In a medium bowl, toss the 300 g sliced peaches with 25 g honey, 8 g cornstarch, 2 g cinnamon, 15 ml lemon juice, and 1.5 g salt; let sit for 5 minutes to thicken the juices.
  3. Mix 5 ml vanilla extract into 113 g melted unsalted butter.
  4. Lay one sheet of phyllo dough on a parchment-lined baking sheet and brush lightly with the vanilla-butter mixture; repeat this process until 5 sheets are stacked and brushed.
  5. Spread the peach mixture evenly over the center of the phyllo stack, leaving a 2-inch border.
  6. Carefully fold the sides of the phyllo inward to create a rustic rectangle.
  7. Layer the remaining 5 sheets of phyllo on top, brushing each individual sheet with the vanilla-butter mixture.
  8. Score the top layers of the pastry with a knife in a crosshatch pattern to allow steam to escape.
  9. Sprinkle 15 g sliced almonds over the top.
  10. Bake for 20–25 minutes until the crust is deep golden brown and the filling is bubbling.