Peach almond pies

Preheat the oven to 180°C/360°F (fan oven 165°C/325°F).

Grease the muffin molds.

Mix the roughly chopped peaches with almonds and sultana's (optional brown sugar).

Coat a sheet phyllo dough with melted butter and put it on another sheet. Quarter the sheets. Quarter each piece once again. Repeat with the other sheets phyllo dough.

Place 4 layers phyllo dough in each mold and bake 10 minutes.

Spoon 1 tablespoon of the stuffing in the dough bottoms, sprinkle little cinnamon over and bake the peach and almond pies 5-10 minutes until golden brown.