Peach and raspberry croustades (pastries)

Peach and raspberry croustades (pastries)


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Golden peaches, nestling among rich red raspberries on a bed of featherlight pastry, bring the sweetness of summer to the table.

Pat Alburey

Serves: 4 

  • 4 medium-sized peaches, firm but ripe
  • 2 tablespoons good-quality raspberry jam
  • 3 tablespoons unsalted butter
  • 150g ready-to-use filo pastry
  • 100g raspberries
  • 2 tablespoons icing sugar
  • To serve: cream or crème fraîche

Preparation:30min  ›  Ready in:30min 

  1. Preheat the oven to 200 degrees C and halve, stone and slice the peaches.
  2. Melt the jam over low heat and sieve into a cup or ramekin. Put some hot water from the tap into a small bowl and stand the container of jam in the water to keep warm; put aside.
  3. Gently melt the butter, then cut the filo pastry into 12 rectangles, each about 25 × 12cm. The exact size of the rectangles does not matter too much, as the pastry will be crumpled into pleats.
  4. Lightly brush a baking tray with some of the melted butter. Place one filo strip on the baking tray and brush with butter. Place another filo strip on top and brush with butter, then repeat with the third strip to make the base of one croustade. Repeat the process, to make three more bases.
  5. Place your hands at the short ends of each of the pastry rectangles and gently push the ends together, pleating and scrunching until you have made a ‘corrugated’ croustade about 15 × 12cm.
  6. Carefully arrange the peach slices inside the folds on top of the pastry. Scatter the raspberries over the top. Brush with the jam and bake for 15–20 minutes, or until the pastry is crisp and golden.
  7. Transfer the croustades to individual dishes and serve hot or warm, sprinkled with icing sugar and accompanied by the cream or crème fraîche.

Crème fraîche

If you can't find crème fraîche use light sour cream or a mixture of cream and sour cream, or cream and yoghurt.


good source of vitamins A, B group, C and E.

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