Ingredients for Individual Peach Pastries
- Phyllo Pastry Sheets
- Unsalted Butter
- Cooking Spray
- Peaches
- Light Brown Sugar
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How to Make Individual Peach Pastries
- Preheat oven to 400°F (200°C).
- Remove one sheet of phyllo dough from the freezer and gently lay it on a clean work surface. (Allow it to soften slightly if needed)
- Brush the phyllo sheet with half (approximately 1 tablespoon) of the melted butter.
- Lay the second phyllo sheet on top and brush with the remaining melted butter.
- Cut the phyllo stack in half lengthwise, then cut each half into four equal rectangles (8 rectangles total).
- Line a baking sheet with parchment paper and lightly spray with cooking spray.
- Place 4 of the phyllo rectangles onto the prepared baking sheet.
- Top each with a remaining rectangle, creating four double-layered pastries.
- Arrange 10-12 slices of fresh peaches on each pastry. Sprinkle 1 teaspoon of brown sugar over the peaches on each pastry.
- Bake for 10 minutes.
- Remove from oven and sprinkle each pastry with an additional teaspoon of brown sugar.
- Return to the oven and bake for 5-7 more minutes, or until the sugar is melted and bubbly, and the pastry is golden brown.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
60g
Fat
9g
Carbs
7g
