Peach almond pies
(1 tablespoon brown sugar)
12 sheets phyllo dough
2 12 mold muffin pans
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© Janneke's Recipe pages - recipe cookies, pie and pastry making
How to prepare:
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.
First published: April 12, 2003, Netherlands
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