The most delicious taste you will find, with Imathia peaches wrapped in crust sheets and that fill our home with exquisite aromas.
Studying the cuisine of Imathia we also discovered this forgotten recipe that was made during the summer holidays. The talented Spyros Nakos shaped it and gave us the proportions of the recipe.
I tried it and I loved it because these crust sheets enclose the fragrances and the products of the Macedonian land.
Small sweet pies (bougatsakia) with Peach Cream from Meliki
From Spyros Nakos, executive chef of Delliniko, P. Faliro, Athens
10 crust sheets
100 gr butter melted
For the cream
150 ml of milk
50 ml of cream
2 sheets of gelatin or 50 gr Jelly powder
100 gr Peach puree
3 tbsp. butter
Powdered sugar for garnish
For the peach puree
100 gr peaches cleaned
60 gr sugar
Put the peaches in the blender along with the sugar and whisk until they are pulped.
Put in a pot the cream, milk and butter to heat and pour the jelly powder until the mixture thickens.
Finally, add the peach puree, stirring very well to obtain a smooth texture and let it cool down well.
Place the crust sheets on a surface and cut into vertical strips.
Put a strip on the counter and sprinkle with butter and from above put a second strip of sheet.
Put one and a half tablespoon of the mixture at the beginning of the strip and fold the sheet triangularly until the end.
We water the edges for the leaves to stick.
Place on a baking pan that we have covered with non-stick baking paper and bake in a preheated oven, at 170 °C on the lower grill for 25 to 30 minutes until the leaves are golden.
Remove from the oven and allow to cool slightly for 10 minutes. Sprinkle with powdered sugar and serve.
If you want, you can make your own crust sheets instead of using ready-made ones.
Instead of peach you can also use apricot.