Glazed Peaches In Phyllo Baskets With Ricotta Cream

• 1/2 cup whole-milk ricotta cheese
• 3 tablespoons granulated sugar, divided
• 1 teaspoon vanilla extract
• 3 tablespoons chopped hazelnuts, toasted and ground
• 6 (18 x 14-inch) sheets frozen phyllo dough, thawed
• 1 1/2 tablespoons butter, melted
• Cooking spray
• 3 cups chopped peeled ripe peaches
• 1/2 cup apple jelly, melted and slightly cooled
• 1 tablespoon powdered sugar

1. Preheat oven to 350u0b0.
2. Place ricotta, 1 tablespoon granulated sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until well blended. Cover and chill.
3. Combine 2 tablespoons granulated sugar and hazelnuts. Stack 2 phyllo sheets on a large cutting board or work surface (cover remaining sheets to prevent drying); brush with half of butter. Sprinkle phyllo stack with half of hazelnut mixture. Repeat procedure with 2 phyllo sheets, remaining butter, and remaining hazelnut mixture. Top with remaining 2 phyllo sheets. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack into 6 (7 x 6-inch) rectangles. Carefully place 1 layered rectangle into each of 6 (8-ounce) ramekins coated with cooking spray. Gently press rectangles into ramekins to form baskets (phyllo will extend about 1 inch over tops of ramekins). Place ramekins on a baking sheet. Bake at 350u0b0 for 20 minutes or until lightly browned and crisp. Cool in ramekins on a wire rack. Carefully remove phyllo baskets from ramekins.
4. Just before serving, spread about 1 tablespoon cheese mixture into the bottom of each phyllo basket. Combine peaches and melted jelly, tossing to coat. Spoon about 1/2 cup peach mixture into each phyllo cup. Sprinkle evenly with powdered sugar. Serve immediately.

wholemilk ricotta cheese, sugar, vanilla, hazelnuts, phyllo dough, butter, cooking spray, peeled ripe peaches, apple jelly, powdered sugar

Taken from www.myrecipes.com/recipe/glazed-peaches-phyllo-baskets-with-ricotta-cream (may not work)