Peaches & Philadelphia Mille Feuille
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  • Prep time 10 '
  • Total time 20 '


  • 4 sheets filo pastry
  • 1 tsp flavourless oil such as ground nut oil
  • 50 g soft brown sugar
  • 1 tsp vanilla essence
  • 4 fresh peaches cut into slices or 1 can peach slices
  • 180 g Philadelphia Lightest
  • 60 g icing sugar & extra for dusting


  • Heat the oven to 200 °C and grease a baking sheet. Lightly brush each sheet of filo with oil and cut into 12 equal rectangles, place on the baking sheet and bake for 4 mins until crisp and golden. Set aside to cool on a wire rack.
  • In a bowl toss the peach slices in brown sugar and vanilla essence until they are evenly coated. Heat a frying pan and cook them for 2 mins on each side so that the sugar melts and they have a syrupy coating.
  • Combine the Philadelphia and icing sugar in a bowl. To assemble pile 4 filo rectangles on a plate, spoon on some Philadelphia then add some Peach slices and top with another 4 filo rectangles. Repeat this until you have 6 stacks then dust each with icing sugar.


Nutritional Information

Typical values Per Recipe
Energy 4322.0 kj
Energy 1032.0 kcal
Fat 14.4 g
Carb 201.6 g
Protein 33.0 g
Saturated fat 6.6 g
Salt 2.4 g
Dietary fibre 9.0 g
Sugars 157.8 g
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