PEACHES AND CREAM IN PHYLLO
This was concocted after searching for something sweet to use up extra phyllo sheets. I couldn't find what I wanted, so I took bits and pieces from multiple recipes and came up with this. I think any pie filling would work wonderfully. The recipe has been updated with correct amounts.
Provided by nonnie4sj
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Chop cashews in food processor. Add brown sugar, 1/4 cup sugar and cinnamon. Process to combine; set aside.
- Mix cream cheese, 1/4 cup sugar and egg yolk together; set aside.
- Brush one sheet of phyllo with butter; top with second sheet and butter that also. Sprinkle with a little of of cashew mixture. Add another layer of phyllo and repeat until you have used a total of six sheets. Start a second stack of phyllo dough, repeating steps listed above. Keep approximately 1/2 cup of the cashew mixture in reserve.
- Spread half of the cream cheese mixture over the center of one stack of phyllo dough, keeping an inch on either side clear. Top with half of the peach filling, and sprinkle with a quarter of remaining cashew mixture; repeat with the second stack of phyllo dough.
- Starting with the long ends, roll the phyllo into logs, tucking ends under.
- Place seam side down on baking pan, brush liberally with remaining butter, top with remaining cashew mixture.
- Bake 25-30 minutes at 375º or until golden brown.
- Serve warm with ice cream or whipped cream on top.
Nutrition Facts : Calories 189.3, Fat 13.4, SaturatedFat 7.3, Cholesterol 38.7, Sodium 158.2, Carbohydrate 15.6, Fiber 0.4, Sugar 8.8, Protein 2.6
SPICED PEACHES AND CRANBERRIES IN PHYLLO CUPS
Steps:
- Preheat oven to 350 degrees F. Spray a muffin tin with butter-flavored cooking spray; set aside.
- Lay a stack of 5 sheets of phyllo dough on a flat surface. Spray between each sheet of phyllo with cooking spray. Use a knife to cut 5 by 5-inch squares. Take stacked cut squares and fit into muffin cups. (Lay out and spray another 5 sheets if necessary.) Tightly wrap and refreeze any unused phyllo dough.
- Place phyllo cups in preheated oven and bake for 8 to 10 minutes, until lightly browned. Remove and cool completely.
- In a medium mixing bowl combine pudding mix and soy milk. Whisk for 2 minutes or until pudding thickens. Stir in cinnamon and almond extract. Cover and refrigerate for 5 to 10 minutes.
- Once pudding is set, stir peach chunks and whipped topping into bowl until just combined.
- Spoon mixture into cooled phyllo cups. Garnish with dried cranberries.
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
MINI PEACH PHYLLOTARTS
These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.
Provided by MarthaStewartWanabe
Categories Dessert
Time 40m
Yield 12 Mini Tarts
Number Of Ingredients 10
Steps:
- 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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