I’ve been wanting to make something with phyllo dough for a long time. I bought it recently at the store and threw it in the freezer. Then, I sort of forgot about it. Last night, I saw it and pulled it out to thaw while I came up with something delicious. I always like to make a dessert for Sunday dinner. I get some baking time in the kitchen on Sunday afternoons, which is always fun. And, it feels like a proper way to end the weekend.
I had these white flesh peaches that were getting very ripe, and I wanted to use them. Plus, I make this amazing rustic tart that is layered with cream cheese and peaches, and I thought those two went so well together, I wanted to include cream cheese into my dessert, too. I searched for recipes, but nothing really grabbed me, so I made up my own.
It came out delicious. My husband, who is not a sweets eater, devoured his phyllo cup. The phyllo dough gave it a somewhat nutty flavor. The peaches were a perfect complement to the cream cheese. It was absolutely delicious! The kids, Nate, and I all agreed it was very good.
Peaches & Crean Cheese Phyllo Cups
12 sheets of phyllo dough
1/4 cup melted butter
12 oz cream cheese, softened
1/2 cup sugar
1 large peach sliced thin
**Keep the stack of dough covered with a damp towel to prevent it from drying out.
1. Allow the phyllo dough to thaw completely.
2. Preheat oven to 325.
3. Melt butter for brushing onto dough. Spray jumbo size cupcake tin with nonstick cooking spray.
4. Take 1 layer of phyllo and brush it with butter. Add two more layers of phyllo, brushing with butter each
time a layer is added. Do not brush the 4th layer, just lay it on the very top.
5. Take a pizza cutter and cut the phyllo dough width-wise, so you will have two rectangles.
6. Take each rectangle and push it into a jumbo cupcake like so. You’ll have to sort of “pleat” it around the edges.
7. Do this with the dough 3 times, until you have created 6 phyllo dough cups in each 6 cupcake spots.
8. Mix together cream cheese, 1/2 cup sugar, and 1 egg. Then, divide equally among all 6 cups.
9. Peel the peach (I boiled it for 30 seconds so that the skin easily slides off.). Then, thinly slice it to about 1/4-1/8 inch slices.
10. Top each cup with 3 slices of peach.
11. Make a mixture of 3:1 of sugar and cinnamon and sprinkle it on all the peaches.
12. Bake for 20 minutes and allow to cool. Then, serve.
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