The phyllo cake with peaches and blueberries is a dessert that captivates at the first bite thanks to its irresistible mix of textures: the crispiness of the phyllo dough, the creaminess of the custard, and the freshness of the fruit.
It is inspired by the traditional Greek dessert called soufra, in which the phyllo dough is first buttered and baked alone and then enriched with a cream based on eggs, milk, and cream that penetrates the folds of the dough, creating a unique result.
Completing the dish are juicy peaches and sweet and slightly tangy blueberries that add color, freshness, and a perfect fruity touch.
A simple dessert to make that requires no dough, but capable of surprising guests and family on any occasion.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons, Spring, Summer
Ingredients for making the Phyllo Cake with Peaches and Blueberries
For the base
- 13 oz phyllo dough
- 7 tbsp butter
- 3 cups peaches
- 1 cup blueberries
- 1 cup heavy cream
- 3 tbsp milk
- 4 eggs
- 1/2 cup sugar
- 1 tbsp vanilla extract
- lemon zest (grated)
Tools for making the Phyllo Cake with Peaches and Blueberries
- Pan
- Parchment paper
- Brush
- Bowl
- Whisk
- Knife
How to make the Phyllo Cake with Peaches and Blueberries
Preheat the oven to 375°F.
Butter the pan and line the base and long sides with parchment paper, allowing it to overhang by about 1.5 inches.
Brush a phyllo sheet with melted butter, accordion-fold it lengthwise, and place it horizontally in the pan.
Repeat with the other sheets until the base is covered. Brush with the remaining butter.
Bake for about 15 minutes, until the surface is golden. Let it rest for 10 minutes and lower the oven temperature to 320°F.
Peel the peaches and slice them thinly. In a large bowl, beat the eggs with the sugar.
Add lemon zest, vanilla, cream, and milk and mix until smooth.
Pour the cream over the cooked phyllo dough.
Arrange the peach slices and finish with the blueberries.
Bake for 50-55 minutes, until the cream is set.
Let it cool for at least 30 minutes before serving.
Cut into squares with a serrated knife and, if desired, sprinkle with powdered sugar.
Storage
The phyllo cake with peaches and blueberries can be stored in the refrigerator for 2 days, covered with plastic wrap.
It can be reheated in a hot oven if prepared in advance.
Alternatively, gently warm individual slices in the microwave on low power, avoiding overheating to keep the butter from melting too much.
Variations
With other fruits: you can replace peaches and blueberries with apricots, cherries, raspberries, or thinly sliced apples.
With lighter cream: use only milk instead of cream for a less rich result.
Spicy version: add cinnamon or cardamom to the cream for a different aroma.
Indulgent touch: finish with a sprinkle of sliced almonds or chopped pistachios before baking.
Tips
Work quickly with the phyllo dough to prevent it from drying out: keep it covered with a slightly damp cloth while assembling the base.
Use ripe but firm peaches to avoid releasing too much water during baking.
If you want a more golden and crispy cake, brush the surface of the fruit with a little melted butter before baking.
FAQ (Questions and Answers)
Can I use puff pastry instead of phyllo dough?
No, the texture would change completely. Phyllo dough is much thinner and provides the typical crispiness of the dessert.
Can it be made in advance?
Yes, but it is best enjoyed the same day to maintain the contrast between crispiness and creaminess.
Can I freeze it?
It is not recommended because fresh fruit and cream would not hold up well to thawing.
