Peach and Mascarpone Phyllo Cups

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.

The original recipe can be found here. This is my version after a couple of modifications and substitutions.

I had made these last week and really, this does not even require a recipe. It’s just mixing things in the proportions you would like them in. Since this was going to be sent for AFAM-Peach, I decided I liked peaches and made sure I added more of them!. ;-)

Ingredients:
3 sheets phyllo dough

Mascarpone cheese

Sliced peaches (I used canned, drained peaches)

Raspberry yogurt

Toasted walnuts (toasted in the oven for a couple of minutes at 350 degree F)

Method:
Preheat the oven to 350 degrees F.

Layer the phyllo sheets one on top of the other. Cut out 12 rounds (I used a knife and a katori) and press them into the mini muffin pan. Bake at 350 degrees F for 5-7 minutes until crisp. Remove from the oven and let it cool.

Meanwhile, mix some mascarpone cheese and some raspberry yogurt in a bowl. Add the sliced peaches and mix gently.

Spoon the mixture into the phyllo cups and top with toasted walnuts and serve immediately.

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.

Notes:
*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.