Shelly's Recipe

PEACHES AND CREAM-FILLED PHYLLO CUPS

Category: Fruit Desserts

Phyllo Cups
6 sheets phyllo dough
2 tbsp sugar
1 tsp cinnamon
2-4 tbsp butter, melted

Filling
3-4 ripe peaches, peeled and sliced fine or 2 cups thawed frozen peaches
Juice of 1/2 lemon
2 tbsp sugar
1 pint peach or butter pecan ice cream

Prepare phyllo cups: Thaw dough according to package directions. Preheat oven to 400. In a small bowl, combine sugar and cinnamon. Lay 1 sheet of phyllo on work surface and brush with melted butter. Sprinkle with some cinnamon-sugar mixture. Lay another sheet on top and butter and sugar it. Repeat procedure with a third sheet. Cut stacked dough into approximately 4 (6 inch) squares. Fold the point of each square almost into the center and butter the tops.

Tuck each square into a 1/2 cup muffin tin, pressing gently all around to create a flat bottom and flatten the edges. Repeat with remaining dough. Bake cups until golden brown, about 10 minutes. Remove from oven, cool briefly, then carefully transfer phyllo cups to a wire rack.

Prepare filling: Toss peaches in lemon juice then with sugar. Scoop some ice cream into each cup and top with some peaches Serve immediately. Serves 8