Preheat your oven to 200deg C.
Mix together ( 800gm ) of cling peaches , drained with 375 gm of smooth ricotta ....set aside.
Liberally spray 6 sheets of filo pastry with cooking oil , layering them on top of each other with a sprinkle of raw castor sugar
Place the layered sheets onto a lined baking tray .
Spoon the mixture into the centre of the filo sheets and fold the sides of the pastry back onto the filling, creating a border .
I finished off the filling with a scattering of blueberries over the top.
Bake in the preheated oven for 20 minutes or until the pastry is crisp and golden .
Mix together ( 800gm ) of cling peaches , drained with 375 gm of smooth ricotta ....set aside.
Liberally spray 6 sheets of filo pastry with cooking oil , layering them on top of each other with a sprinkle of raw castor sugar
Place the layered sheets onto a lined baking tray .
Spoon the mixture into the centre of the filo sheets and fold the sides of the pastry back onto the filling, creating a border .
I finished off the filling with a scattering of blueberries over the top.
Bake in the preheated oven for 20 minutes or until the pastry is crisp and golden .
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