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Peachy Phyllo Packets

 Peachy Phyllo Packets
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.
6 ServingsPrep: 30 min. + standing Bake: 15 min.


  • 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
  • 1 teaspoon sugar
  • Dash ground cinnamon


  • 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

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Peachy Phyllo Packets (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 packet equals 141 calories, 1 g fat (trace saturated fat), 0 cholesterol, 113 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.