“Peaches are available in abundance in Cyprus in the summer, and this recipe makes great use of them,” says Tonia. “There are so many aromatic flavours in this simple dish – peach, basil & orange blossom – that you can’t not love it. It really is the perfect dessert for a summer meal.”


Tonia cropped


Serves: 6
Ready in: 40 minutes

6 sheets filo pastry, thawed if frozen
3 tbsp. olive oil
3 firm but ripe peaches, skinned, halved and stoned
6 large basil leaves
6 tsp Commandaria (optional)
To serve:
100ml natural Greek yogurt
1 tbsp. orange blossom water
A sprinkling of ground cinnamon


peach A


•    Preheat the oven to 180’C (160’C fan) gas 4.

•    Cut the filo pastry into six 12cmx12cm squares and brush each with a little olive oil.

•    Place a basil leaf in the centre of each square, followed by half a peach, cut side up. Pour the Commandaria into each stone cavity.

•    Bring the four corners together at the top and twist to create a parcel. Place on a baking sheet.

•    Bake for 20-25 minutes or until golden brown.

•    Serve immediately with a spoonful of yogurt and a sprinkling of cinnamon.


Tonia’s handy tip: When using filo pastry, always keep it covered with a slightly damp towel when you are not using it to stop it from drying out.

You can enjoy Tonia’s recipes each week on My Cyprus Insider throughout June.
Images and recipes can also be found in the book, Eat Greek For a Week by Tonia Buxton (Blink Publishing).