Peach Millefeuille
6 servings
20 minutes
Peach millefeuille is an exquisite dessert inspired by French culinary tradition. Its name translates to 'thousand layers,' reflecting the airy structure of crispy phyllo dough. This dessert combines the delicacy of dough layers with the rich sweetness of caramelized peaches and the creaminess of Philadelphia cream cheese. A light hint of vanilla adds sophistication, while powdered sugar finishes the composition with a light sweet haze. Peach millefeuille not only pleases the eye but also enchants the palate — it harmoniously blends crunch, tenderness, and fruity freshness. Ideal for festive dinners, romantic evenings, or simply enjoying a moment when something special is desired.
1
Preheat the oven to 200 degrees.
2
Grease the baking paper with a little oil.
- Nut butter: 1 teaspoon
3
Cut 4 layers of phyllo dough into 12 rectangles and lightly brush them with oil. Place on baking paper and bake in the oven for 4 minutes. Remove from the oven and let cool. The dough should be golden and crispy.
- Filo (phyllo) pastry: 4 pieces
- Nut butter: 1 teaspoon
4
Peel the peaches, remove the pits, and cut them into wedges.
- Peaches: 4 pieces
5
In a deep bowl, mix peaches, sugar, and vanilla extract. Heat a pan, add the peaches with all the sugar and juice, and simmer over medium heat until the sugar melts and becomes a thick syrup. Remove from heat.
- Peaches: 4 pieces
- Cane sugar: 50 g
- Vanilla extract: 1 teaspoon
6
In a blender, mix the low-fat cheese with powdered sugar. Transfer to a plate until use.
- Fat-free cream cheese (Philadelphia-style): 180 g
- Icing sugar: 60 g
7
Assemble all layers of the millefeuille together. Stack 4 rectangles of dough on top of each other, add a layer of cream on top, then some peach slices, and again 4 rectangles of dough. Make 5 more millefeuilles. Sprinkle with remaining powdered sugar and serve.
- Filo (phyllo) pastry: 4 pieces
- Fat-free cream cheese (Philadelphia-style): 180 g
- Peaches: 4 pieces
- Icing sugar: 60 g