Peaches and Cream in Pistachio Phyllo Cups – Summer Bliss on a Plate

Fresh peach tarts in phyllo cups!
Peach Cups Square

I just love peach time of year. My favorite way to eat peaches is to hold a ripe juicy peach over the sink and eat it while it drips from my elbows – not even worrying about wiping the sweet juiciness off my face.

This recipe just might be a contender for my second favorite way: soft creamy peachy middle and crunchy phyllo outside. What could be yummier than that? I can’t think of a single thing.

I am blessed to live in the Rocky Mountains, where peaches are perfection this time of year. Fresh peach pie is one of the best things about summer.

But then I saw this idea in Fine Cooking magazine, and, yes, I still get an actual paper magazine delivered to my home mailbox by an actual mailman. I know. Weird.

These little phyllo cups would be so yummy for so many things – anything that is pie-worthy, for example.

I made my own creamy fluff instead of using ice cream. And I used butter and sugar brushed between the phyllo layers.


Happy Peach Time, Y’all.

— posted by Donna

Serves 6
For the phyllo cups:
3 tablespoons unsalted butter
2 tablespoons sugar
Pinch salt
1/4 cup minced pistachios
1 package (1 lb.) phyllo dough, thawed overnight in the fridge in its wrapping (you’ll only use 6 or 7 sheets)
For the compote:
3 tablespoons honey
1 teaspoon finely grated lime zest (from 1 medium lime if using a Microplane grater)
1 tablespoon fresh lime juice
Pinch table salt
3 firm but ripe peaches, halved and pitted
For Assembly:
One quart vanilla ice cream
1/2 cup diced pistachios

Position an oven rack in the middle of the oven; heat the oven to 325F. Lightly butter six large (10-oz.) Pyrex custard cups, ramekins, or muffin tins.

Combine the butter, sugar, and salt in a small saucepan. Cook over medium heat, stirring often, until the butter is melted and the mixture is combined, about 2 minutes.

Unwrap the phyllo package and peel off six or seven sheets, laying them flat. (Wrap up the remaining dough, refrigerate it, and save for another use.) Carefully lift up one sheet and lay it flat on the other surface; cover the rest of the dough with the damp towel so it doesn’t dry out. It’s all right if the dough tears slightly, but if it sticks to itself or rips severely, toss it out and use the next sheet. Brush the entire sheet with some of the honey mixture. Sprinkle evenly with 1 Tbs. of the pistachios. Lay a second sheet of dough directly on top of the first and press gently. Brush the sheet with another tablespoon of pistachios evenly over the phyllo. Cover with a third sheet of phyllo and press gently. Brush again with the honey mixture and sprinkle with the remaining pistachios. Top with a fourth and final layer of phyllo and press gently.

Using the knife or pizza wheel (use the ruler for a straight edge), trim the phyllo stack into a 16-1/2×11- inch rectangle. Cut it lengthwise into two 5-1/2-inch-wide strips. Cut the strips crosswise into thirds, so you get six 5-1/2-inch squares. Set the six custard cups on a baking sheet. Gently ease a phyllo square into a cup so the bottom fits snugly and the sides form a cup shape. The sides will be a bit ruffly; don’t worry about making them flush. Repeat with the rest of the phyllo.

Bake for 15 to 18 minutes, or until lightly browned and crispy. Cool before serving.

To Make the compote:In a small saucepan, combine the honey, lime zest, lime juice, and salt. Cook over medium heat, stirring frequently, until well combined and smooth, about 1 minute. Set aside to cool slightly.Cut each peach half into thin (1/4- to 1/2-inch) wedges and then cut crosswise into halves or thirds. Put the peaches and berries in a large bowl. Drizzle the warm honey mixture over the fruit, scraping the pan with a rubber spatula, and gently toss. Use immediately or cover and refirgerate for up to 6 hours.
To Assemble:Put the ice cream in the fridge to soften slightly, about 10 minutes. Set the phyllo cups on dessert plates. Stir the compote and spoon some fruit into each shell. Add a scoop of ice cream, spoon on some juices from the compote, and sprinkle with the chopped pistachios. Serve immediately.


There’s lots of other peach goodness out there in the bloggosphere:

Kalyn at Kalyn’s Kitchen admits that one of her guilty pleasures is peach cobbler, and she has a classic yummy one. Fabulous Baker Barbara at Barbara Bakes makes a peach upside cake that I must try. Dessert or dinner -you decide for Maria’s Peach Pizza at Two Peas and Their Pod. Pretty rosy peach ice cream is over at Poor Girl Eats Well. Hmmm . . . Tequila Peach Pie at Not Without Salt. . . intriguing. Grill up a peach salad from Panini Happy. Peaches and blueberries are always a hit = check out the pie at Honey and Jam. Pecan Peach ice cream at Homesick Texan: yum. Grilled Peach Soup at The Soup Chick looks delish. Peach dumplings at Back to the Cutting Board – love the crust! And also check out the peach semifreddo while you’re there. And how about popsicles with peaches – check out Family Fresh Cooking. Cookin Canuck has scones that look amazing.


  1. El Voni says

    This looks really lovely! Sorry if this is a silly question but what do we do with the compote? Bake it in the phyllo? Cook it separately and just serve together?
    Many thanks

    • says

      El Voni – The compote is not baked – the cups are baked separately and then put together. Thank you for your comment – I’ll edit the post right now to clarify!

  2. says

    I’ve definitely had some serious fruit dessert cravings this summer, with peaches being my number one addiction. This dessert would definitely satisfy my innermost desires! Amazing!


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