Peaches & Philadelphia Mille Feuille

  • Serves 6
  • 4 sheets of Filo Pastry
  • 1 tsp flavourless oil such as Ground Nut Oil
  • 50g Soft Brown Sugar
  • 1 tsp Vanilla Essence
  • 4 Fresh Peaches cut into slices or 1 Can of Peach Slices
  • 180g Philadelphia Lightest
  • 60g Icing Sugar and extra for dusting

1. Heat the oven to 200℃ and grease a baking sheet. Lightly brush each sheet of filo with oil and cut into 12 equal rectangles, place on the baking sheet and bake for 4 minutes until crisp and golden. Set aside to cool on a wire rack. 2. In a bowl toss the peach slices in brown sugar and vanilla essence until they are evenly coated. Heat a frying pan and cook them for 2 minutes on each side so that the sugar melt and they have a syrupy coating. 3. Combine the Philly and icing sugar in a bowl. To assemble pile 4 filo rectangles on a plate, spoon on some Philly, then add some peach slices and top with another 4 filo rectangles. Repeat this until you have 6 stacks then dust each with icing sugar.