Peach Phyllo Pies

These pies were so yummy! This is the first time I’ve used phyllo dough. Had no idea what I was getting in to. Not an easy thing to work with. There is definitely a learning curve with these. My first mistake was prepping all the other ingredients before realizing the dough had to be out of the freezer for 5 hours. I was going to wait it out but a friend suggested popping them in the microwave. I figured I had nothing to lose so I did. It worked okay. Would only suggest about 30 seconds so it does not get sticky. Then once I had it thawed the challenge was figuring out how to work with it successfully. There is fine balance of keeping it wet enough but not too wet. Needless to say I ruined a few pieces before I got the hang of it. I found it easier to work with a touch dry. You have to moisten it anyway when making it so for me this worked well.I am so impressed with the taste and the presentation of this type of pie that I will for sure use it again. It looks so gorgeous when it’s cooked. It’s light and tasty. I am totally in love with this stuff. It’s tricky to work with but for me the end result is worth the mild aggravation. This dessert would be amazing at a dinner party or family gathering. Hope you enjoy it as much as I did.Peach Pistachio Phyllo Pie:

Inspired by: “Pastries” cookbook


Ingredients:

1 can peaches or 2 fresh peaches
1 tablespoon sugar
5 sheets phyllo (thawed)
1 tablespoon pistachios, chopped or crushed
Peach jam
4-5 tablespoons butter (for brushing in between layers)
Icing or powdered sugar (confectioner’s sugar) for dusting

Directions:

Preheat the oven to 400 degrees. Make sure the rack is one below the middle spot. Middle could burn the tops.

Cut up the peaches into smallish cubes. Coat with sugar. Set aside.

Heat the butter on low heat in a saucepan. Take off the heat.

Spray muffin tins with non stick spray or coat with melted butter.

Now start working on phyllo. Take one sheet and lay it down. Brush the top with butter. Lay a second piece the opposite way. Brush with butter. Lay the third piece on a diagonal. Brush with butter. Lay the 4th piece the opposite diagonal. Line with butter. Gather carefully and place in muffin tin. Repeat this for the next 4 pies. It helps to spread them out so they don’t touch each other in the pan. They are quite
sticky so you don’t want them to adhere together.

Place the peaches in phyllo.

Now put a dab (about 1/2 teaspoon) of peach jam on top of each pie.

Sprinkle with pistachios.

Cook for 8-10 minutes. Remove and dust with icing sugar. I put it in a sifter and do it that way so it sprinkles evenly. Serve warm.

Peach Mascarpone Phyllo Pie:


Ingredients:

1 can peaches or 2 fresh peaches
2 tablespoons sugar
5 sheets phyllo (thawed)
1 tablespoon pistachios, chopped or crushed
Mascarpone cheese
4-5 tablespoons butter (for applying in between layers)
Icing sugar or powdered sugar (confectioner’s) for dusting

Directions:
Preheat the oven to 400 degrees. Make sure the rack is one below the middle spot. Middle could burn the tops.
Cut up the peaches into smallish cubes. Coat with sugar. Set aside.
Heat the butter on low heat in a saucepan. Take off the heat.
Spray muffin tins with non stick spray or coat with melted butter.
Now start working on phyllo. Take one sheet and lay it down. Brush the top with butter. Lay a second piece the opposite way. Brush with butter. Lay the third piece on a diagonal. Brush with butter. Lay the 4th piece the opposite diagonal. Line with butter. Gather carefully and place in muffin tin. Repeat this for the next 4 pies. It helps to spread them out so they don’t touch each other in the pan. They are quite
sticky so you don’t want them to adhere together.
Place the peaches in phyllo.
Now put a dab (about 1/2 teaspoon) of mascarpone cheese on top of each pie.
Sprinkle with pistachios.
Cook for 8-10 minutes. Remove and dust with icing sugar. I put it in a sifter and do it that way so it sprinkles evenly. Serve warm.
These were super delish and I really hope you enjoy them. I’m going to try experimenting with some different ingredients over the next couple of months so there will be more phyllo recipes to come for certain.
Photos missing due to a G+ incident, will be restored soon. 

Toodles.

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Comments

  1. 1
    Rita'z R-tistic Ramblez says:

    Ooooooh, peach pie is my favorite fruit pie!!! I've been wanting to try phyllo. Looks like you have given me the inspiration. <3

  2. 2

    Honestly if I can do it anyone can. I am a total amateur when it comes it to baking. The first few will make you want to cry and throw things. But once you get the hang of it you'll breeze through it. I would never attempt to make home made phyllo dough. I hear even chefs buy the pre-made stuff. Lol! And I am with you, peach is my fave!

  3. 3
    Jennifer says:

    Never even heard of phyllo dough. Is it made of wheat? Not even sure we have it here.

  4. 4
    Kim Bee says:

    It is used for baklava, and strudel quite often. It's super thin, light textured, flaky pastry dough. It is a wheat flour product, but you buy it frozen and already prepared. It comes in sheets. I cannot imagine making it myself as it's paper thin. Check your frozen food aisle next time your there Jen. It would be with the pie crusts and frozen puff pastry. First time I've used it but I've eaten it before when I've had baklava. Some cookbooks spell it filo.

  5. 5

    These are totally cute and look yummy. I love phyllo!

  6. 6

    I am working with phyillo probably more than 10 years and rarely freeze it! You just have to put it back in original bag if you have any leftovers and close so the air don't come in at all..place in the refrigerate and you'll be good! Those cups look fantastic and filling just so tasty!!

  7. 7

    S.V.- Thanks. Phyllo rocks!

    Sandra- I am so happy to hear that. It was my first time using it. But I am getting prepared to try it again. So glad to know I can just use the fridge.

  8. 8

    Sounds delicious! I love phyllo cups….they are a crispy, crunchy delight without adding all the fat of a pie crust..

  9. 9
    dustybaker says:

    These look delicious! I'm a big fan of anything in a pie form – and with fresh peaches hitting my part of the country NOW, I can't wait to try this.

  10. 10

    @Ann- I found them a bit tricky to cut and stack but think it just takes practice. I either got them too wet or not wet enough. Trying a new recipe with them this weekend. So hopefully I can master the art of phyllo.

    @dustybaker- Thanks so much. These were good. I love peaches and with the addition of pistachios it was heaven. I was not a fan of the cheese version.

  11. 11
    Cheryl and Adam @ pictureperfectmeals.com says:

    Peaches and pistachio sounds like a wonderful flavor combination. Haven't tried it but we will, soon! Thanks for that. Phyllo is trivky to work with but it looks like you did a great job!

  12. 12

    @Cheryl and Adam- You must try it. I have another peach and pistachio dessert as well. It really rocks together. Phyllo scares me but I shall win the war. lol

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