What’s up guys? Wanna hear a secret?
I didn’t mean to share it with you. Actually, I had just baked some chicken spanakopitas for the ebook and happened to have some phyllo scraps leftover, and you know how I hate it when good food goes to waste, right?
Seriously. Crunchy, golden phyllo sheets going to the trash can? That’s so not happening in the Honey & Figs kitchen!
15 minutes after, I found myself with a steaming bowl of warm, sweet peaches covered with a buttery (without the butter yo, we’re trying to be healthy here – it’s bikini season after all!), crunchy phyllo topping. My first thought was to take a pic of it and show my instagram followers. Boy, if you follow me on there, you’ll know by know how happy it makes me to put food into a bowl, surround it with all the flowers and then proceed to spend the next few minutes taking pics of it.
And that guys, it’s what all of my Instagram feed is about.
You can’t deny I’m passionate about the stuff.
So that’s what I did. I got my flowers (my dad probably wants to kill me because I’ve pretty much stolen every flower in his garden oops), my fruity props and my camera and snapped a few pics. And of course, I went to eat the goodies (aka favorite part of my job!) and the first thought that crossed my mind while I was devouring this was that by no means I could keep this beauty away from y’all.
Yes, I feel dumb calling this a recipe due to its simplicity BUT I knew I’d feel so bad if you missed it!
This dessert, though simple, ticks all the boxes for me.
1) It’s quite healthy, and you know how I love me a nice waist-friendly dessert, don’t you? Plus it is vegan as well if you get to find vegan phyllo sheets, which shouldn’t be a problem, since most of them are made with oil instead of butter!
2) SUMMER PRODUCE. SUMMER PRODUCE. SUMMER PRODUCE. Can you tell how excited about peaches I am??? I plan on eating my bodyweight in these babies before the season is over, yo.
3) This is so quick and easy that it will take you lots of willpower not to make it everyday! Only 15 minutes from start to finish and you’re left with a warm bowl of peachy deliciousness topped with golden phyllo leaves…………….. SO GOOD. You’re warned though!
4) BUT IT’S HEALTHY!!!
5) Did I mention it’s delicious too?
- 1 peach
- 1 donut peach
- 1 apricot
- 1-2 tbsp. maple syrup
- 1 tbsp. shredded coconut
- 1 phyllo sheet
- 1 tbsp. coconut oil
- 1 tbsp. maple syrup
- a pinch of salt
- Dice the fruit and toss it into a bowl with the coconut and maple syrup.
- Stir to combine.
- Warm the mixture for 2-3 minutes in your microwave. You're doing this because the topping will get crispy before the fruit gets warm in the oven.
- Tear phyllo sheet into pieces (you can use leftover scraps too!) and top the fruit bowl with them.
- Melt coconut oil, salt and maple syrup together and brush the phyllo topping with it.
- Bake at 180ºC for 12-15 minutes or until top looks golden.
- Enjoy warm!
- Honey can be used in place of maple syrup. So does sugar.
- Also, you can use butter or even vegan butter instead of the coconut oil.
Hope you had such a great 4th of July! As you know, I’m not American, so there were no fireworks or red-blue-white sweets for me BUT we did throw a BBQ, because even that’s a bandwagon we’re definitely jumping in!