I had some leftover phyllo sheets in my freezer from this recipe that I tried last month, so I thought I’d build a recipe around phyllo dough. Then, AFAM-Peach was announced by Mansi and so I thought of doing something with peaches. Then I saw one of Giada’s recipes on the Food Network and suddenly everything came together. I finally had a recipe with peaches, phyllo cups and a couple of other ingredients thrown in to make this lip-smacking dessert that can be whipped up in no time. To make it even simpler, you could buy pre-made phyllo shells from the freezer section of your grocery store.
3 sheets phyllo dough
Preheat the oven to 350 degrees F.
While the phyllo cups are a nice addition and add a nice “crunch” to the dessert, I have also eaten it without the cups, and it’s just as delicious if not more.
*Make sure you fill your phyllo cup with the dessert only when you are ready to eat it because the cups do tend to get soggy pretty quickly once filled.
*Once prepared, the leftover cups can be stored in an airtight container for almost a week.
*Though there is no real substitute for Mascarpone cheese, you could probably use a mixture of cream cheese and sour cream.