Peaches And Cream In Pistachio Phyllo Cups

• 3 Tablespoons Unsalted Butter
• 2 Tablespoons Sugar
• 1/4 teaspoons Salt
• 8 ounces, weight Frozen Phyllo Dough, Thawed
• 1/3 cups Minced Pistachios
• 1/3 cups Frozen Limeade, Thawed
• 1 Tablespoon Cornstarch
• 4 whole Ripe Peaches
• 2 cups Whipped Cream Or Whipped Topping
• 1 cup Vanilla Or Honey Flavored Greek Yogurt

1. Position an oven rack in the middle of the oven; heat the oven to 325u0b0F. Lightly butter six large (10-oz.) Pyrex custard cups, ramekins, or large muffin tins.
2. 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.
3. Brush one sheet of the phyllo dough with some of the butter mixture. Sprinkle evenly with 1 tablespoon 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 butter mixture and sprinkle with the remaining pistachios. Top with a fourth and final layer of phyllo and press gently.
4. Cut the stack of phyllo dough sheets into 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. Repeat with the rest of the phyllo.
5. Bake for 15 to 18 minutes, or until lightly browned and crispy. Cool before serving.
6. In a small saucepan, simmer the limeade with cornstarch until thickened. Toss with peaches.
7. Mix together the whipped cream and yogurt.
8. Place phyllo cups on a small serving plate. Spoon in cream filling and then spoon peach mixture on top. Garnish with additional pistachios, if desired.

butter, sugar, ubc, pistachios, frozen limeade, cornstarch, peaches, whipped cream, vanilla

Taken from tastykitchen.com/recipes/desserts/peaches-and-cream-in-pistachio-phyllo-cups/ (may not work)