Every year, this season's fruits seduce me with their sweet colours and aromas. Evidentially, I can never say "no" to peaches and their sunset hue. Peaches and Cream was a childhood favourite, so I could not think of a better time to vegan-ize this.
The crispy, brown sugar-glazed phyllo dough combines perfectly with the 'crème anglaise' type of filling. Topped with peaches, makes a mouthwatering and very elegant dessert for any time of the day!
Peaches'n cream (vegan)
25-30 minutes of prep
4 sheets of phyllo
1/3 cup melted vegan margarine
3 Tbsp brown sugar
2 Tbsp vegan margarine
3 Tbsp flour
1/2 vanilla bean- scraped
1/2 cup soy milk
1/4 cup coconut milk
2 Tbsp maple syrup or agave
2-3 peaches peeled and sliced
1 lime zested
1 Tsp lime juice
1 Tsp maple syrup or agave
For the phyllo cups:
Preheat oven to 400
In a small bowl combine melted butter and brown sugar.
Brush 1 sheet of phyllo dough with mixture layer another piece on top.
Cut into six squares.
Lay in a muffin tin.
Bake for 4-6 minutes or until golden.
For the cream:
In a small saucepan melt butter, add flour and cook to make a roux.
Add half of the soy milk and whisk until thickens.
Pour in the rest of the milks, vanilla bean scrapings, and syrup
Continue whisking until thick. Refrigerate until cool.
For the peach compote:
Peel and slice the peaches. Place in a bowl.
Stir gently together with lime juice, zest, and syrup.
On a small plate put a few dollops of the cream. Place phyllo cup on top.
Fill the phyllo cup up with cream mixture about half full.
Scoop the peach compote on top.