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Butter-flavored nonstick spray coating
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3
medium peaches, peeled, pitted, and coarsely chopped, or 2-1/4 cups frozen unsweetened peach slices, thawed and coarsely chopped
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2
tablespoons granulated sugar
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4
teaspoons miniature semisweet chocolate pieces
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1
tablespoon all-purpose flour
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1
teaspoon lemon juice
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4
sheets frozen phyllo dough (17x12-inch rectangles), thawed
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2
teaspoons powdered sugar
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Fresh raspberries (optional)
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Fresh peach slices (optional)
1. 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.
2. 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.
3. 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.
4. 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.
- Servings Per Recipe 4,
- Calories 164,
- Protein (gm) 3,
- Carbohydrate (gm) 35,
- Fat, total (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 292,
- Vitamin C (mg) 8,
- Sodium (mg) 92,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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