Peach almond pies

(24 pcs)

Go to all recipes for: pastry making and cookies, (sugarfree) 

Ingredients:

425 gr peaches

60 gr sliced almonds

60 gr sultana's

(1 tablespoon brown sugar)

12 sheets phyllo dough

100 gr butter

cinnamon

extra:

2 12 mold muffin pan

oven

Preparation:

© Janneke's Recipe pages - recipe cookies, pie and pastry making

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 fillo dough with melted butter and put it on another sheet. Quarter the sheets. Quarter each piece once again. Repeat with the other sheets fillo 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 in 5-10 minutes golden brown.