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Category: Fruit Desserts
Prep Time: Cook Time: Total Time:
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
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PEACHES AND CREAM-FILLED PHYLLO CUPS
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Category: Fruit Desserts
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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