Glazed Peaches in Phyllo Baskets with Ricotta Cream

Photo: SandraFJ

This delightful dessert is stunning enough to serve at a dinner party but simple enough to prepare as an everyday treat. The pastry baskets can be made a few days ahead and stored in an airtight container at room temperature. Substitute various in-season fruits to make this dish other times of the year. Grind the nuts in a mini food processor or a spice or coffee grinder.

Yield: 6 servings (serving size: 1 filled phyllo basket)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 5g
  • Carbohydrate: 42.9g
  • Fiber: 2.4g
  • Cholesterol: 18mg
  • Iron: 0.8mg
  • Sodium: 201mg
  • Calcium: 93mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350º.
  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 350º 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.
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