Peachy Phyllo Packets Recipe

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Peachy Phyllo Packets Recipe

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Flaky layers of pastry surround a warm, spiced filling of fresh peaches and raisins. “Everyone loves these. They’re so good and quick to make,” says Agnes Ward of Stratford, Ontario.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 15 min.

Ingredients

  • 2 cups chopped peeled fresh peaches
  • 2 tablespoons raisins
  • 1 tablespoon lemon juice
  • 3 tablespoons plus 1-1/2 teaspoons brown sugar, divided
  • 2 teaspoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon, divided
  • 1/8 teaspoon ground ginger
  • 2 tablespoons dry bread crumbs
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • CINNAMON-SUGAR:
  • 1 teaspoon sugar
  • Dash ground cinnamon

Directions

In a small bowl, combine the peaches, raisins, lemon juice, 3 tablespoons brown sugar, tapioca, 1/4 teaspoon cinnamon and ginger; let stand for 10 minutes. In another small bowl, combine bread crumbs with the remaining brown sugar and cinnamon.
Spray one sheet of phyllo dough with butter-flavored spray. Sprinkle with 1-1/4 teaspoons bread crumb mixture. Cover with a second sheet of phyllo. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Fold stack in half widthwise; spray with butter-flavored spray. Spoon 1/3 cup filling onto phyllo about 2 in. from the bottom edge. Fold sides and bottom edge over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat.
Spray packets with butter-flavored spray. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 12-15 minutes or until golden brown. Yield: 6 servings.
Originally published as Peachy Phyllo Packets in Healthy Cooking June/July 2008, p54

Nutritional Facts

1 each: 141 calories, 1g fat (0 saturated fat), 0 cholesterol, 113mg sodium, 33g carbohydrate (17g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

  • 2 cups chopped peeled fresh peaches
  • 2 tablespoons raisins
  • 1 tablespoon lemon juice
  • 3 tablespoons plus 1-1/2 teaspoons brown sugar, divided
  • 2 teaspoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon, divided
  • 1/8 teaspoon ground ginger
  • 2 tablespoons dry bread crumbs
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • CINNAMON-SUGAR:
  • 1 teaspoon sugar
  • Dash ground cinnamon
  1. In a small bowl, combine the peaches, raisins, lemon juice, 3 tablespoons brown sugar, tapioca, 1/4 teaspoon cinnamon and ginger; let stand for 10 minutes. In another small bowl, combine bread crumbs with the remaining brown sugar and cinnamon.
  2. Spray one sheet of phyllo dough with butter-flavored spray. Sprinkle with 1-1/4 teaspoons bread crumb mixture. Cover with a second sheet of phyllo. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  3. Fold stack in half widthwise; spray with butter-flavored spray. Spoon 1/3 cup filling onto phyllo about 2 in. from the bottom edge. Fold sides and bottom edge over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat.
  4. Spray packets with butter-flavored spray. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 12-15 minutes or until golden brown. Yield: 6 servings.
Originally published as Peachy Phyllo Packets in Healthy Cooking June/July 2008, p54

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