PHYLLO DOUGH PEACH COBBLER RECIPES
MINI PEACH PHYLLOTARTS RECIPE - FOOD.COM
These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 Mini Tarts
Number Of Ingredients 10
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!
Nutrition Facts : Calories 143.7, FatContent 6.1, SaturatedFatContent 3.4, CholesterolContent 12.7, SodiumContent 133.8, CarbohydrateContent 21.1, FiberContent 1.6, SugarContent 9.5, ProteinContent 2.1
PEACH-FILLED PHYLLO BUNDLES | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 0 minutes
Prep Time 35 minutes
Number Of Ingredients 10
Steps:
- Spray four 6-ounce custard cups with nonstick coating; set aside. In a medium mixing bowl combine peaches, granulated sugar, miniature chocolate pieces, flour, and lemon juice. Toss to mix; set filling aside.
- Unfold phyllo dough. Spray 1 phyllo sheet with nonstick coating. Keep remaining phyllo sheets covered with plastic wrap to keep them from drying out. Place another sheet of phyllo on top of the first sheet; spray with nonstick coating. Repeat twice. Cut stack in half lengthwise and then in half crosswise to form 4 rectangles.
- Using one stack of phyllo, gently ease center of phyllo into bottom and up sides of 1 custard cup (phyllo will hang over edge). Spoon about 1/2 cup of the peach filling into center. Bring phyllo up over filling, pinching together to form a ruffled edge. Spray again with nonstick coating. Repeat with remaining phyllo and filling. Place custard cups in a 15x10x1-inch baking pan.
- Bake in a 375 degree F oven for 20 minutes. Cool 5 minutes in custard cups on a wire rack. Remove from cups. Cool slightly or completely. Sift powdered sugar over pastry tops before serving. If desired, garnish with a few fresh raspberries and fresh peach slices. Makes 4 servings.
Nutrition Facts : Calories 164 calories, CarbohydrateContent 35 g, FatContent 2 g, ProteinContent 3 g, SodiumContent 92 mg
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