Stack layers of phyllo dough to form tart shells that become crisp and hold fillings of golden fresh peaches and dried fruit.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Brush one sheet of phyllo dough with some of the melted margarine or butter. Top with remaining phyllo dough sheet; repeat brushing. Cut phyllo in half crosswise and stack one rectangle atop the other, making a 12x8-1/2-inch 4-sheet stack. Cut phyllo stack lengthwise in half; cut crosswise into 3 pieces (6 squares total), each about 4 inches square.

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  • Press one square stack into each of 6 greased muffin cups. Bake in a 350 degree F oven for 12 to 15 minutes or until golden. Remove from muffin cups and cool completely on a wire rack.

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  • For filling, in a saucepan combine figs, water, raisins, orange juice, sugar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in peaches. Cook, uncovered, about 2 minutes more or until peaches are tender, stirring occasionally.

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  • Stir cold water into cornstarch. Stir into filling. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. To serve, spoon warm filling into phyllo shells. Top with a dollop of sour cream. If desired, sprinkle lightly with cinnamon. Makes 6 servings.

Tips

Bake the phyllo cups up to several weeks ahead. Carefully pack the delicate cups in a freezer container and freeze. When you're ready to use them, let the cups thaw at room temperature a few minutes.

Nutrition Facts

162 calories; 14 g total fat; 4 mg cholesterol; 71 mg sodium. 27 g carbohydrates; 2 g protein;

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