Substitute canned for fresh when available, or use mango or pears instead!
Filo Base
Ingredients
4 sheets filo pastry
Spray olive oil
Method
LAY one sheet of filo on a flat bench. Spray with oil and top with another sheet. Repeat this process with remaining filo.
Cut into 12 even rectangles, spraying the top sheet with oil. Place onto a lined oven tray and bake at 200°C for 2 minutes or until crisp and golden. Cool
Peaches and Cream Filling
Ingredients
420g peach slices, drained
2 tablespoons brown sugar
1 teaspoon vanilla essence
250g tub PHILADELPHIA Light Spreadable Cream Cheese
1/4 cup light cream
1 tablespoon icing sugar
Icing sugar, extra, to sprinkle
Method
HEAT sugar and vanilla in a non-stick pan over low heat until melted. Add peaches and cook a further minute until coated. Allow to cool.
Meanwhile, combine Philly, cream and sugar until smooth
TO assemble, place 6 filo rectangles onto a board, top with Philly mixture and peaches. Top with another filo rectangle, and sprinkle with icing sugar. Serve immediately
