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“This is a just a "Peachy Keen" dessert to have when peaches are in their prime - simply delicious!!”

Ingredients Nutrition

  • 10 sheets phyllo dough
  • 2 12 teaspoons cinnamon sugar
  • 1 12 cups peaches, thinly sliced
  • 12 cup kiwi, sliced
  • 4 (8 ounce) containerstropical peach yogurt or 4 (8 ounce) containers peach yogurt, drained in cheesecloth for 1 hour
  • 14 cup peach preserves


  1. Heat oven to 350°F Spray a 7x11-inch tart pan with butter-flavored cooking spray.
  2. Cut 1-inch square notches in the corners of the dough. Press 5 sheets of the phyllo into the pan; fold edges over toward the center of the pan. Spray dough with cooking spray; sprinkle with 1 teaspoons cinnamon-sugar, repeat. Press phyllo against sides of tart pan to secure.
  3. Bake 10-15 minutes, until golden brown. Cool toss fruit slices with remaining cinnamon-sugar, spoon yogurt into shell, top with fruit. In saucepan, over medum heat melt preserves and brush on top of fruit.

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