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Paper-thin dough sheets — baklava, spanakopita, börek, strudel
Light brown sugar — chocolate chip cookies, brown butter, sauces
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Vanilla-infused sugar — European baking, whipped cream, dusting
French pastry masterclass — pâte brisée, feuilletée, choux, puff
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Paper-thin dough sheets — baklava, spanakopita, börek, strudel
Light brown sugar — chocolate chip cookies, brown butter, sauces
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Vanilla-infused sugar — European baking, whipped cream, dusting
French pastry masterclass — pâte brisée, feuilletée, choux, puff
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preheat the oven to 400*f. remove one sheet of phyllo from under the plastic wrap to a clean work surface. brush it with half of the melted butter. lay the second phyllo sheet on top and brush with the remaining butter. cut the phyllo in half lengthwise, then quarter lengthwise, to make 8 rectangles. line a baking sheet with parchment paper. lightly spray parchment paper with cooking spray and place 4 of the rectangles onto the paper. place the remaining rectangles on top of each, making four 4 4-layered pastries. arrange about 10-12 peach slices on each pastry and sprinkle 1 teaspoons brown sugar over each. bake 10 minutes. remove from oven and sprinkle each pastry with an additional teaspoon of brown sugar. return to the oven and bake 5-7 minutes more, until the sugar has melted and is bubbly.