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.
CONSIDER YOURSELF WARNED: this was a huge hit at our house. YOU MAY NEED A 12-STEP DESSERT ADDICTION PROGRAM AFTER EATING THIS DESSERT.
Happy Peach Time, Y’all.
— posted by Donna