Peachy Phyllo Packets Recipes

MINI PEACH PHYLLOTARTS

Steps:

• Preheat oven to 400°F.
• Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
• In a microwave-safe bowl, melt butter. Set aside.
• In a small bowl, combine sugar and cinnamon. Set aside.
• Place one regular-sized 12-cup muffin pan nearby.
• Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
• Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
• Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
• With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
• Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
• Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
• Serve warm and enjoy!

PEACHES AND CREAM IN PHYLLO

Steps:

• Chop cashews in food processor. Add brown sugar, 1/4 cup sugar and cinnamon. Process to combine; set aside.
• Mix cream cheese, 1/4 cup sugar and egg yolk together; set aside.
• Brush one sheet of phyllo with butter; top with second sheet and butter that also. Sprinkle with a little of of cashew mixture. Add another layer of phyllo and repeat until you have used a total of six sheets. Start a second stack of phyllo dough, repeating steps listed above. Keep approximately 1/2 cup of the cashew mixture in reserve.
• Spread half of the cream cheese mixture over the center of one stack of phyllo dough, keeping an inch on either side clear. Top with half of the peach filling, and sprinkle with a quarter of remaining cashew mixture; repeat with the second stack of phyllo dough.
• Starting with the long ends, roll the phyllo into logs, tucking ends under.
• Place seam side down on baking pan, brush liberally with remaining butter, top with remaining cashew mixture.
• Bake 25-30 minutes at 375º or until golden brown.
• Serve warm with ice cream or whipped cream on top.