Amaretto and peach pressies with basil and crème
By: Tonia Buxton From: Beauty And Feast
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Amaretto and peach pressies with basil and crème
- Prep time:
- 20 mins, plus chilling
- Cook time:
- 20 mins
- Serves:
- 3
Tonia Buxton's delightful peach and basil filo parcels seem wickedly indulgent but are surprisingly low in fat
Tips and suggestions
- Cooks Tips...
Keep the thawed filo pastry covered with a clean damp cloth to prevent it from drying and becoming brittle.
To remove peach skins, blanch briefly in boiling water and then drain. The skin should slip off easily.
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Ingredients
main]
- 50ml low-fat peach Yogurt
- 100ml low-fat cream substitute, such as Elmlea
- 180g Filo pastry, thawed
- 50g Butter, melted, plus extra for greasing
- 6 large Basil
- 3 Peaches, halved, skinned and stoned
- 6 tbsp amaretto (almond liqueur)
- icing sugar, for dusting
Method
1. With an electric whisk, whip together the yoghurt and cream substitute until thick. Leave in the fridge to set for at least 2 hours.2. Preheat the oven to 200°C/gas 6.
3. Slice the filo pastry into six 10 x 10cm squares. Brush with melted butter.
4. Place a basil leaf in the centre of each square, followed by a peach half. Pour a tablespoon of Amaretto over each peach half.
5. Gather together the four corners of the filo and twist to create a parcel. Place on a lightly greased baking tray. Bake for 10-20 minutes until golden brown.
6. Dust with icing sugar, and serve immediately (two per person), with a spoonful of the chilled peach yoghurt and cream mixture.
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