Syrup-soaked pie with peaches
I remember the first time I tried making this; I couldn't help but laugh because I forgot to thaw the phyllo dough and left it at room temperature for two hours, poor thing, and it still didn't separate nicely. In the meantime, I whisked the eggs, searched for the peach compote in the cupboard, and remembered that I never have the patience to let the cake cool before cutting it. Well, that's how it goes with this syrup-soaked pie – simple, but you need to pay attention to a few details, or you'll end up with a soggy mess instead of a dessert.
It takes about an hour and a bit, around 20 minutes for cutting, mixing, and assembling, plus about 40 minutes in the oven. This recipe is for a large tray measuring 25x35 cm and easily serves 12-15 portions (or fewer if there are eager eaters in the kitchen). Difficulty? I’d say it’s easy to medium; you can't really mess it up if you follow the steps, but you need to work quickly with the dough as it dries out, and you mustn’t burn the syrup. It’s trickiest when it’s warm outside; the dough gets soggy instantly – I suggest keeping it at room temperature and not forcing the microwave; it comes out mushy.
INGREDIENTS
- Phyllo dough: 1 package of 400g. This is the base. Thaw it, cut it into strips, and keep one whole for the bottom of the tray.
- Eggs: 6 pieces, to bind everything together and give structure to the base – so it doesn’t turn into a yogurt mush.
- Sugar: 6 tablespoons for the base (about 120g) and 3 tablespoons for the syrup (60g). This is enough; it won’t be cloying, but if you want it really sweet, you can add more.
- Oil: 250 ml. Yes, it seems like a lot, but it’s necessary for that moist base, slightly crunchy on the edges.
- Yogurt: 400g, full-fat, 3.5% or even 10%. It gives the base its tenderness, making it lighter than it seems. Using low-fat yogurt makes it a bit bland.
- Baking powder: 1 packet (10g) – to help it rise, so it doesn’t come out like a flat pancake.
- Salt: a pinch, to balance everything.
- Peach compote: one large can, 800g. You need both the fruit and the syrup.
- Water: 100 ml for the syrup, to avoid a sticky caramel.
METHOD OF PREPARATION
1. Start with the dough. If you take it out of the freezer too early, it tears like paper; if you take it out too late, you’ll be peeling it off in frustration. I let it sit in the kitchen for 2-3 hours, covered with a clean towel to prevent the edges from drying out. Carefully unfold it and cut a stack of long strips, about two fingers wide. Keep one whole.
2. For the eggs – throw them into a large bowl. Add the sugar (the 6 tablespoons) and beat them well with a mixer. You want them airy, about 3-4 minutes. When it becomes frothy, slowly pour in the oil while mixing. You’ll see it thicken a bit, which is normal.
3. In a small bowl, mix the yogurt with the baking powder and salt. It will puff up a little and smell slightly tangy, which is normal. Pour this mixture over the eggs and oil, and mix well with a whisk, not with the mixer, to avoid splattering everywhere.
4. Grease the tray with a little oil (use a brush, not paper, as paper leaves lint), and place the whole sheet on the bottom. Don’t leave the remaining cut strips uncovered; cover them to prevent them from hardening.
5. Pour half of the yogurt mixture over the sheet in the tray. Add half of the torn strips, “scrunched” lightly, not pressed down, to avoid a dense texture. Level it out with a spoon for an even spread. Then add the remaining strips and the rest of the mixture. It may look like a mess, but it will come together in the oven; no need to panic.
6. Lightly puree the peach slices (if they’re too thick), just enough to make them sit nicely on top. Arrange them all over, not just in the center, as they sink while baking, leaving you with dry corners.
7. The oven should already be preheated to 170-180°C (medium heat). Place the tray on the middle rack and let it bake for 40 minutes, or until it’s nicely browned at the edges and the center doesn’t jiggle when you shake the tray. If it’s browning too much on the edges, cover it with parchment paper for the last 10 minutes.
8. In the meantime, prepare the syrup. In a small saucepan, add the 3 tablespoons of sugar and let it melt over low heat. Stir very rarely, as it will clump together. When it turns golden, slowly pour in (watch out for steam!) the 100 ml of water. It will foam up but calm down quickly. Keep it on low heat until all the sugar dissolves, then let it cool slightly and add the syrup from the compote (about 250-300 ml, not all if it’s too liquid). Taste it to ensure it’s not too sweet or too watery.
9. Remove the tray from the oven and let it cool for 5 minutes. Then pour in the syrup, not all at once, but using a ladle to let it absorb gradually. Try not to pour all the syrup in the center, but over the entire surface. Now comes the hard part: let it cool completely; otherwise, it will fall apart when you cut it.
10. Cut into squares and serve when it’s cold. It never lasts a whole day at my place, but if you have the willpower, it’s even tastier the next day.
Why do I make it often? It’s quick (for a layered cake), doesn’t require a baking machine, doesn’t involve kneading or baking separately, and the combination of yogurt, eggs, and oil never turns out dry. The peaches add flavor and freshness, and the syrup makes it like a rustic savarin. Especially when guests come over or when you need a dessert that holds well in the fridge, it’s perfect. And honestly, it doesn’t cost a fortune.
Tips, variations, and serving ideas
Practical tips
- Don’t let the sheets sit in the air – if they dry out, they’ll tear badly when you add them to the mixture.
- Don’t add too much syrup; the base will become sticky. For me, about 400 ml of syrup maximum works for the tray.
- The caramel can be tricky – don’t leave it on high heat, or it will burn and taste bitter.
- If the base isn’t browned, keep it in the oven for another 10 minutes, but don’t leave it unattended, as it burns quickly.
- When pouring the syrup, do it in batches – that is, one spoonful, wait, and repeat.
Ingredient substitutions and adaptations
- Full-fat yogurt is best, but you can also use goat yogurt for a tangier flavor.
- For a gluten-free version, use rice paper (like the ones for spring rolls), but you need to hydrate them carefully.
- You can replace the peaches with apricots, plums, or quickly sautéed apples if you don’t like the taste of canned peaches.
- No sugar? Use a sweetener, but be careful with the caramel, as not all varieties melt correctly.
- You can swap the oil for melted butter, but the cake will turn out a bit denser.
Variations
- Add raisins (soaked in rum) among the strips of dough if you want something more “festive.”
- Add a little cinnamon to the mixture if you like the aroma.
- It’s also been tried with Greek yogurt with vanilla – it’s creamier but a bit heavier.
- You can use apricot or plum jam instead of peaches, but you won’t need syrup as it will become too sweet.
Serving ideas
- With whipped cream if you’re indulgent, or with a scoop of vanilla ice cream for a hot-cold contrast (for the first portion, of course).
- Alongside a black coffee or unsweetened tea to avoid getting too sweet.
- As a sweet, cold breakfast with plain yogurt on top, it surprisingly works well.
Frequently asked questions
1. Can I make the cake a day in advance?
Yes, it’s actually better after sitting in the fridge overnight; the syrup distributes perfectly, and it doesn’t dry out.
2. If I don’t have a mixer, can I whisk the eggs by hand?
Yes, but you’ll need to whisk for about 6-7 minutes. The result is just as good, but you might feel it in your arms the next day.
3. Can I use fresh fruit instead of compote?
Yes, but then you’ll need to make syrup separately, as there’s no sweet liquid to draw from. You can use sugar, water, and the juice left from fresh peaches.
4. Can I use homemade dough?
Yes, but you need to roll it very thin and not bake it beforehand; otherwise, it absorbs the syrup too quickly and turns into mush.
5. What if I added too much syrup, and it got too soggy?
Leave the tray uncovered in the fridge overnight. Some of the syrup will absorb, and the base will firm up in the cold. If it’s still mushy, you can try putting it in the oven for a bit, but it won’t be as soft.
6. If I don’t want to use so much oil, can I reduce the amount?
Yes, but don’t go below 150 ml; otherwise, you won’t get that “syrupy-fluffy” texture, and the base will become rubbery.
Nutritional values (approximate, for a generous portion, about 1/15 of the tray)
A piece has about 250-300 kcal, depending on how much syrup remains at the end. Fat: around 12g (due to the oil), carbohydrates about 34g (dough + sugar + fruit), protein 4-5g (eggs + yogurt). It’s not a diet dessert, but it’s much lighter than it seems due to the yogurt and fruit. If you want to reduce sugar, you can; it won’t lose its flavor – the base is tasty enough as it is. It fills you up well; you won’t want to eat the whole tray.
How to store and reheat
The easiest way is in the fridge, covered with plastic wrap or a lid; it lasts without issues for 3-4 days. If you want to eat it warm, microwave it for about 20-30 seconds on a plate, or in a conventional oven at 120°C for about 10 minutes, covered with foil to prevent drying out. I don’t recommend keeping it at room temperature for more than a day, as it may ferment due to the yogurt. It can also be frozen, portioned, but after thawing, the base is wetter, and the peaches don’t look as good. It’s better not to make it in advance for a week; it’s not the kind of dessert that sits well on the shelf.
The crust: the pastry sheets are left to thaw for a few hours and cut into long strips, keeping one to place at the bottom of the tray. We beat the eggs with the sugar until fluffy, add the oil, and mix until well combined. To this mixture, we add the yogurt, in which we have mixed the baking powder and salt. We grease the tray with a little oil, place the reserved sheet in the tray, add half of the mixture and half of the cut strips, smooth it out with a spoon, then add the rest of the strips and the remaining mixture. We add the peach slices from the compote to the tray and bake for 40 minutes at medium heat. The syrup: we caramelize the sugar, and when it has melted, we add water and let it boil until the sugar is completely dissolved. After it has cooled, we add the syrup from the compote. When the pie is ready, we take it out of the oven and pour the syrup over it, a little at a time. It is served when cooled. It's delicious!
Ingredients: For the crust: 1 package of thin pastry sheets (400 g) 6 eggs 6 tablespoons sugar 250 ml oil 400 g yogurt 1 can of sliced peach compote (800 g) 1 packet of baking powder a pinch of salt For the syrup: the syrup from the compote 3 tablespoons sugar 100 ml water
