Unthaw 1 pkg. of organic filo dough.

4 peaches, peeled and cut

1 pint of raspberries

2 T of Rappadura

1 T cornstarch

1/2 vanilla

1/4 lemon juice

Stir and set aside. Turn oven on to 400.

Melt 1/2 stick of butter with 1/4 cup of olive oil.

Pull filo out of wrapper and open up. Pull one sheet out and lay on clean counter top or cutting board. Brush entire sheet w/ butter-oil mix. Sprinkle rappadura and cinnamon over top. Pull another sheet out and place on top of first sheet. Repeat butter/sugar/cinnamon procedure. Keep doing until you have 4 sheets stacked and buttered. Cut 3 pieces the long way through stacked filo sheets. Starting in one corner of 1/3 sheet, put a spoon full of peach mixture. Roll up filo over filling to create a triangle. Keep folding over into triangle shape and seal the last folds edges with egg wash. Place triangle on parchment or foil lined cooking sheet brushed with oil/butter. Keep going until you have all 3 finished. Brush tops with rappadura and cinnamon. Bake for 25-30 minutes. Enjoy!