Mini Peach PhylloTarts

READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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