Easy Peach and Blackberry Filo Galette
 
Prep time
Cook time
Total time
 
A delightful fruit dessert with sweet peaches and blackberries.
Author:
Recipe type: Dessert
Cuisine: Mediterranean
Serves: 8
Ingredients
  • 8 sheets of thin filo pastry #4, (or, 6 sheets of filo pastry dough #7), I used Fillo Factory brand
  • 4 TBSP. butter, melted
  • 2-3 sweet and slightly underripe peaches (about 1 lb.) cut into ¼" slices, skins on
  • 2 oz. fresh blackberries
  • 1 tsp grated lemon zest
  • ¼ cup granulated sugar
  • 2 TBSP. almond flour (or, very finely ground almonds)
  • 1 TBSP. AP flour
  • 2 TBSP. cold butter, cut into small cubes
  • ¼ cup peach (or apricot) preserves or jam
  • --- fresh lemon thyme leaves for garnish (optional)
Instructions
  1. Gather and measure all the ingredients for the recipe. Remove the filo package from the refrigerator, where is has been thawing overnight.
  2. Wash and dry the peaches.  Cut them in ¼” slices (keeping the skins on) and place them in a bowl along with the blackberries, the lemon zest and the sugar.  Toss gently to combine and set aside for 30 minutes.
  3. Preheat the oven to 375° F.
  4. Uncover the filo package and take out 8 sheets of filo in total.  Place the stack of filo on a cutting board and with a sharp knife cut through the stack of filo so you have a 12” square.  Return the rest of the unused filo to the refrigerator and reserve it for another time.
  5. Brush the first sheet of filo with some of the melted butter.  Continue with the remaining 7 sheets, placing each sheet on top of the previous one, on a slight angle from the one below it.  Lift the stack of buttered filo sheets and place them on a piece of parchment paper.
  6. In a small bowl, combine the almond flour and the AP flour (or just 3 TSPS of AP flour if you are not using a nut flour).  Spread this mixture evenly over the top of the stack of filo.  This extra layer will help absorb some of the juices and prevent the crust from getting soggy.  (Note:  the almond flour gives the pastry a nice, nutty flavor.  If you have nut allergies, you can omit the nut flour and use just three TBSP of AP flour.)
  7. Fold the filo edges towards the center of the galette, creating a small boarder (this does not have to be perfect).  Brush the remainder of the melted butter over the galette border.  Arrange the peach wedges on top of the flour(s) in a single layer.  Tuck the blackberries in between the peaches and dot everything with the cold cubes of butter.
  8. Carefully lift the parchment paper, slide it on a baking sheet and place it on the middle rack of the preheated oven.  Bake for about 35 minutes, or, until the fruit is soft and the filo is nicely browned.
  9. While the filo galette bakes, gently warm the peach or apricot jam, adding a little water, if necessary, to thin it out.  Let it cool.
  10. Glaze the fruit with some of the jam the minute the galette is out of the oven and still warm.  Let the galette cool for 10 minutes, cut it into wedges and serve as is, or, with some vanilla ice cream.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/peach-and-blackberry-filo-galette/