Best 5 Spiced Peaches And Cranberries In Phyllo Cups Recipes

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Looking for a delectable treat that combines the sweetness of peaches, the tang of cranberries, and the crispiness of phyllo dough? Look no further! This article will guide you through the process of creating "Spiced Peaches and Cranberries in Phyllo Cups," a dish that is perfect for special occasions or everyday indulgence. With a combination of simple ingredients and easy-to-follow steps, you'll discover how to transform these humble ingredients into a tantalizing appetizer or dessert that will impress your family and friends.

Here are our top 5 tried and tested recipes!

PEACHES 'N' CREAM CUPS



Peaches 'n' Cream Cups image

Provided by Sandra Lee

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 cup heavy cream
1 tablespoon sugar
One 8-ounce package cream cheese, at room temperature
1 cup peach preserves
1 teaspoon vanilla extract
1 small peach, sliced, for garnish
4 ladyfinger cookies, for garnish

Steps:

  • In a large bowl, combine the heavy cream and sugar and whip with a hand mixer until medium peaks form. Cover with plastic and place in the refrigerator.
  • In another large bowl, combine the cream cheese, peach preserves and vanilla extract and beat with a hand mixer until light and fluffy. Fold in the whipped cream.
  • Divide the mixture among 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish each with a few slices of peach and a ladyfinger cookie.

MINI PEACH PHYLLOTARTS



Mini Peach PhylloTarts image

These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 40m

Yield 12 Mini Tarts

Number Of Ingredients 10

8 ounces phyllo pastry sheets
5 -6 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons ground cinnamon
5 -6 peaches, skins removed
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 400°F.
  • Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
  • In a microwave-safe bowl, melt butter. Set aside.
  • In a small bowl, combine sugar and cinnamon. Set aside.
  • Place one regular-sized 12-cup muffin pan nearby.
  • Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
  • Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
  • Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
  • With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
  • Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
  • Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
  • Serve warm and enjoy!

CRANBERRY PHYLLO TRIANGLES



Cranberry Phyllo Triangles image

It's hard to eat just one of these crispy cranberry-filled triangles. It you prefer, make the chocolate version instead.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 30 triangles.

Number Of Ingredients 9

1/2 cup chopped fresh or frozen cranberries
3 tablespoons sugar
2 tablespoons raisins
2 tablespoons chopped pecans
1 tablespoon honey
1/4 teaspoon shredded orange peel
20 sheets phyllo dough (14 inches x 9 inches)
1/2 cup butter, melted
Confectioners' sugar

Steps:

  • In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature., Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14x3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 91mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

PEACHES AND CREAM IN PHYLLO



Peaches and Cream in Phyllo image

This was concocted after searching for something sweet to use up extra phyllo sheets. I couldn't find what I wanted, so I took bits and pieces from multiple recipes and came up with this. I think any pie filling would work wonderfully. The recipe has been updated with correct amounts.

Provided by nonnie4sj

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 9

1/2 cup brown sugar
1/2 cup sugar, divided
2 teaspoons cinnamon
3/4 cup cashews
12 sheets phyllo dough
12 ounces cream cheese, softened
1 egg yolk
1 (21 ounce) can peach pie filling
3/4 cup butter, melted

Steps:

  • Chop cashews in food processor. Add brown sugar, 1/4 cup sugar and cinnamon. Process to combine; set aside.
  • Mix cream cheese, 1/4 cup sugar and egg yolk together; set aside.
  • Brush one sheet of phyllo with butter; top with second sheet and butter that also. Sprinkle with a little of of cashew mixture. Add another layer of phyllo and repeat until you have used a total of six sheets. Start a second stack of phyllo dough, repeating steps listed above. Keep approximately 1/2 cup of the cashew mixture in reserve.
  • Spread half of the cream cheese mixture over the center of one stack of phyllo dough, keeping an inch on either side clear. Top with half of the peach filling, and sprinkle with a quarter of remaining cashew mixture; repeat with the second stack of phyllo dough.
  • Starting with the long ends, roll the phyllo into logs, tucking ends under.
  • Place seam side down on baking pan, brush liberally with remaining butter, top with remaining cashew mixture.
  • Bake 25-30 minutes at 375º or until golden brown.
  • Serve warm with ice cream or whipped cream on top.

Nutrition Facts : Calories 189.3, Fat 13.4, SaturatedFat 7.3, Cholesterol 38.7, Sodium 158.2, Carbohydrate 15.6, Fiber 0.4, Sugar 8.8, Protein 2.6

CRANBERRY-BRIE PHYLLO TRIANGLES



Cranberry-Brie Phyllo Triangles image

A creamy fruit filling is tucked inside flaky phyllo dough in this special appetizer. One big batch never lasts long at my house!

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 4

1 to 1-1/4 cups butter, melted
1 package (16 ounces, 18-inches x 14-inches sheet size) frozen phyllo dough, thawed
1 to 1-1/2 cups cranberry-orange sauce or whole-berry cranberry sauce
8 ounces Brie cheese, rind removed, cubed

Steps:

  • Cut phyllo sheets lengthwise into 2-in. strips; cut each strip in half widthwise. Using five strips at a time, brush each strip with butter and stack on top of one another. (Keep remaining phyllo covered with waxed paper to avoid drying out.) Place 1 teaspoon cranberry sauce and one to two cheese cubes at the end of each stack. Fold into a triangle as you would fold a flag., Place in an ungreased 15x10x1-in. baking pan; brush with butter. Bake at 400° for 10 minutes or until golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 232 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 298mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use ripe peaches and cranberries. This will ensure that your filling is sweet and flavorful.
  • Don't overcook the peaches. You want them to be soft, but not mushy.
  • Be careful not to overfill the phyllo cups. Otherwise, they will become soggy.
  • Bake the cups until they are golden brown. This will give them a crispy texture.
  • Serve the cups warm or at room temperature. They are also delicious chilled.

Conclusion:

Spiced peaches and cranberries in phyllo cups are a delicious and easy-to-make appetizer or dessert. They are perfect for parties or potlucks, and they can be made ahead of time. The combination of sweet peaches, tart cranberries, and warm spices is sure to please everyone. So next time you are looking for a special treat, give this recipe a try.

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