Mini Peach Phyllotarts - cooking recipe

Ingredients

8 ounces phyllo pastry sheets
5 -6 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons ground cinnamon
5 -6 peaches, skins removed
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Preparation

Preheat oven to 400°F.
Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
In a microwave-safe bowl, melt butter. Set aside.
In a small bowl, combine sugar and cinnamon. Set aside.
Place one regular-sized 12-cup muffin pan nearby.
Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
Serve warm and enjoy!