- 400 g phyllo dough
- 720 g canned peach halves in syrup, drained
- 150 g beaten eggs
- 350 ml milk
- 150 g granulated sugar
- 1 g salt
- 8 g vanilla sugar
- 3 g grated lemon zest
- 110 g butter, melted
- 20 g powdered sugar
Drain the canned peaches thoroughly, slice them into thin even wedges, and set them aside while you prepare the phyllo, butter, and round baking dish.
Take two phyllo sheets together, brush each surface lightly with melted butter, stack them, and keep unused pastry covered so it stays soft and flexible.
Arrange several peach wedges lengthwise across the buttered phyllo, fold the side edges inward around the fruit, then roll the sheets into a loose spiral.
Place the first spiral in the center of a parchment lined round baking dish, then prepare additional peach filled spirals using the same careful method.
Arrange the remaining spirals around the central roll, fitting them closely without crushing the pastry, then evenly brush the exposed surfaces lightly with melted butter.
Bake the arranged phyllo at 180°C for twenty to twenty five minutes, until pastry becomes lightly golden, crisp on top, and partially cooked through.
Meanwhile whisk the eggs, sugar, vanilla sugar, salt, and lemon zest together, then gradually add warm milk while whisking continuously to create smooth custard filling.
Carefully pour the custard mixture around and over the partially baked spirals, ensuring it settles between pastry layers without disturbing their attractive decorative spiral shape.
Return the pie to the oven and bake another twenty to twenty five minutes, until the custard is set and the top appears richly golden.
Cool the pie completely at room temperature, refrigerate until well chilled, then dust generously with powdered sugar immediately before slicing neatly and serving to guests.
